If you’re on the hunt for a dessert that bursts with sunshine and happiness in every bite, this Lemonade Sheet Cake Recipe is about to become your new best friend. Imagine a moist, tender cake infused with the tangy zest of lemonade, topped with a luscious, fluffy frosting that perfectly balances sweet and tart. It’s an absolute showstopper for any gathering, from a casual family dinner to a lively summer picnic. This recipe proves that with just a handful of simple ingredients, you can create a cake that feels both nostalgic and uniquely refreshing.
Ingredients You’ll Need
Don’t be fooled by the simplicity of this Lemonade Sheet Cake Recipe’s ingredients — each plays a crucial role in delivering that perfect harmony of flavor, texture, and brightness. From the cake mix to the secret kick of lemonade concentrate, these basics come together effortlessly to create something truly special.
- Lemon cake mix: Provides the convenient base with built-in lemon flavor and moisture.
- Instant lemon pudding: Adds richness and an extra burst of citrus tang for a moist crumb.
- 3 large eggs: Bind everything together and add structure, using room temperature for best results.
- ½ cup vegetable oil: Ensures the cake stays soft and tender without drying out.
- 1 cup water: Hydrates the batter, making it perfectly smooth and easy to spread.
- 1 cup frozen lemonade concentrate (thawed): Packs in that authentic, vibrant lemonade flavor that’s the star of the show.
- 1 cup powdered sugar: Used later to balance the tanginess in the frosting with sweet creaminess.
- 8 oz whipped topping (thawed): Creates a light and airy frosting for that cloud-like finish.
- 7 oz marshmallow creme: Adds a dreamy, fluffy texture to the topping, making it irresistible.
- 1-2 cups powdered sugar (additional): Used to adjust the consistency and sweetness of the frosting to your liking.
- 2 teaspoons grated lemon zest: Injects fresh, aromatic bursts of lemon that brighten each bite.
How to Make Lemonade Sheet Cake Recipe
Step 1: Prepare the Batter
Start by preheating your oven to 350°F (175°C) and greasing a standard sheet pan. In a large mixing bowl, combine the lemon cake mix and instant lemon pudding. Adding the pudding might sound surprising, but it’s what makes the cake irresistibly moist and flavorful. Then, whisk in the eggs, vegetable oil, water, and thawed lemonade concentrate. Mix until you have a smooth batter that’s packed with lemony goodness. The batter will look light and inviting, and the smell alone will have you eager to bake!
Step 2: Bake the Cake
Pour the batter evenly into your prepared sheet pan. Smooth the top gently with a spatula to ensure even baking. Pop the pan in the oven and bake for about 20 minutes, or until a toothpick inserted in the center comes out clean. Baking a sheet cake makes it quick and easy to feed a crowd, and the thin layer ensures every bite is tender and moist. Once out of the oven, let the cake cool completely on a wire rack — patience here pays off because the frosting sets best on a cool cake.
Step 3: Whip Up the Frosting
While the cake cools, focus on the frosting that truly elevates this Lemonade Sheet Cake Recipe to legendary status. In a mixing bowl, combine the whipped topping, marshmallow creme, powdered sugar (start with 1 cup and add more to reach your desired sweetness and thickness), and grated lemon zest. Beat it all together until it’s silky, fluffy, and bursting with zesty, creamy flavor. This frosting is not just topping; it’s a cloud of sweetness with a refreshing lemon twang that complements the cake perfectly.
Step 4: Frost and Garnish
Spread the frosting evenly over the cooled cake using a spatula or the back of a spoon. Don’t be shy — generously cover every inch for that signature juicy bite. If you want, sprinkle a little extra lemon zest on top for color and an extra punch of citrus aroma. Once frosted, refrigerate for about 30 minutes to let the flavors meld and the frosting to set beautifully. Then you’re ready to slice into this cheerful, tangy treat!
How to Serve Lemonade Sheet Cake Recipe
Garnishes
While the frosting with lemon zest steals the spotlight, you can add edible flower petals or thin lemon slices for an elegant touch that wows your guests visually. A light dusting of powdered sugar over the top right before serving also adds a fresh, sweet contrast that feels extra special.
Side Dishes
This cake pairs wonderfully with fresh berries or a dollop of fresh whipped cream for those who want a little added decadence. For a summery twist, serve it alongside a glass of chilled iced tea or even a sparkling lemonade cocktail for adults. The tartness of the cake balances nicely with refreshing, fruity sides.
Creative Ways to Present
Turn your Lemonade Sheet Cake Recipe into mini individual servings by cutting it into bite-sized squares and placing each piece in decorative cupcake liners. Alternatively, layer the cake with fresh lemon curd and whipped cream for a trifle-style presentation that’s sure to impress. Serving the cake slightly chilled also helps maintain its refreshing vibe, especially on a warm day.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Lemonade Sheet Cake covered tightly with plastic wrap or in an airtight container in the refrigerator. It will stay fresh and delicious for up to 3 days. The chilled frosting helps preserve the cake’s moist texture while keeping it refreshingly cool.
Freezing
Feel free to freeze the cake either before frosting or after. If frozen before frosting, tightly wrap and freeze for up to 2 months, then thaw completely before frosting. If frosting ahead, place it in a container and freeze for up to a month. Let it thaw overnight in the fridge for the best texture and flavor.
Reheating
Since this is a frosted, chilled cake, reheating isn’t typically recommended. It tastes best served cool or at room temperature. If you prefer, allow leftover slices to sit out for 15–20 minutes before serving to soften the frosting slightly.
FAQs
Can I use fresh lemon juice instead of lemonade concentrate?
While fresh lemon juice is bright and fresh, the frozen lemonade concentrate provides a more balanced sweetness and intense lemon flavor that’s key to this cake’s signature taste. If you substitute, add a bit of sugar to keep that perfect harmony.
Is the marshmallow creme necessary in the frosting?
The marshmallow creme adds an airy, fluffy texture and subtle sweetness that complements the whipped topping beautifully. You could try just whipped cream, but the frosting won’t have quite the same cloud-like consistency or decadence.
Can I make this cake gluten-free?
You can absolutely use a gluten-free lemon cake mix to make this recipe gluten-free. Just make sure the pudding mix and other ingredients are also gluten-free. The overall texture and flavor will be just as delightful!
What’s the best pan size for this sheet cake?
A standard 9×13-inch sheet pan works perfectly for this recipe. It gives you that thin, tender cake layer that bakes quickly and frosts easily, feeding about twelve happy people.
Can I add other flavors to the frosting?
Definitely! A splash of vanilla extract or a hint of almond extract can add lovely complexity. You could also fold in finely chopped candied ginger for a fun zing that pairs well with lemon.
Final Thoughts
This Lemonade Sheet Cake Recipe is a heartwarming reminder that the simplest ingredients can bring the brightest smiles. Whether you’re baking for a special occasion or just because, this cake delivers on flavor, texture, and cheerfulness with every bite. I can’t wait for you to try it and make it one of your go-to desserts—once you do, it might just steal the spotlight at all your gatherings!
Print
Lemonade Sheet Cake Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
A moist and tangy Lemonade Sheet Cake that combines lemon cake mix and instant lemon pudding for extra flavor and softness. Topped with a sweet, creamy frosting made from whipped topping, marshmallow creme, powdered sugar, and fresh lemon zest, this cake is perfect for any lemon lover looking for a bright, refreshing dessert.
Ingredients
Cake
- 15.25 oz lemon cake mix
- 3.4 oz instant lemon pudding mix
- 3 large eggs (room temperature)
- ½ cup vegetable oil
- 1 cup water
- 1 cup frozen lemonade concentrate (thawed)
Frosting
- 1 cup powdered sugar
- 8 oz whipped topping (thawed)
- 7 oz marshmallow creme
- 1–2 cups powdered sugar (additional for desired sweetness and texture)
- 2 teaspoons grated lemon zest
Instructions
- Prepare the Cake Batter: In a large mixing bowl, combine the lemon cake mix and instant lemon pudding mix. Add in the eggs, vegetable oil, water, and thawed lemonade concentrate. Mix thoroughly until the batter is smooth and well combined.
- Bake the Cake: Preheat your oven to 350°F (175°C). Pour the batter into a greased or lined 9×13 inch sheet pan. Bake for approximately 20 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool completely before frosting.
- Prepare the Frosting: In a medium bowl, mix together the whipped topping and marshmallow creme until smooth. Gradually add powdered sugar until you achieve your desired sweetness and spreadable consistency. Stir in the grated lemon zest to infuse fresh citrus flavor.
- Frost the Cake: Once the cake is fully cooled, spread the frosting evenly over the top. Optionally, decorate with additional lemon zest or slices for garnish.
- Serve and Enjoy: Slice the cake into 12 portions and serve. Store any leftovers in an airtight container in the refrigerator.
Notes
- Using room temperature eggs helps create a smooth batter and better rise.
- Thaw the frozen lemonade concentrate completely before mixing to incorporate evenly.
- Adjust powdered sugar in frosting according to your preferred sweetness and texture.
- For a more intense lemon flavor, add a tablespoon of lemon juice to the frosting.
- Store the cake covered in the refrigerator to maintain freshness for up to 3 days.
