OHH yes 🍋✨ This one’s bright, fluffy, and dangerously good. Here’s a Fantastic 3-Layer Lemonade Cake that tastes like summer in dessert form—sweet, tangy, and ultra-moist.
Fantastic 3-Layer Lemonade Cake
Ingredients
Cake
- 1 box white or lemon cake mix
- 1 cup frozen lemonade concentrate, thawed
- ½ cup vegetable oil
- 3 large eggs
- 1 tsp lemon zest (optional but 🔥)
Lemon Filling / Soak
- ½ cup lemonade concentrate
- ½ cup powdered sugar
Lemon Cream Frosting
- 8 oz cream cheese, softened
- ½ cup butter, softened
- 4 cups powdered sugar
- 2–3 tbsp lemonade concentrate
- 1 tsp lemon zest
- 1 tsp vanilla extract
Instructions
- Bake the cakes
Preheat oven to 350°F (175°C). Grease and flour three 8-inch pans.
Mix cake mix, lemonade concentrate, oil, eggs, and zest until smooth.
Divide evenly and bake 18–22 minutes or until a toothpick comes out clean.
Cool completely. - Lemon soak
Whisk lemonade concentrate and powdered sugar.
Poke small holes in each cake layer and brush or spoon the mixture over the tops. Let it soak in. - Make frosting
Beat cream cheese and butter until fluffy.
Add powdered sugar gradually, then lemonade concentrate, zest, and vanilla. Beat until smooth and creamy. - Assemble
- Frost first layer
- Add second layer + frost
- Top with third layer and frost entire cake
- Chill
Refrigerate at least 1 hour before slicing for clean layers and best flavor.
Optional glow-ups 🍋
- Garnish with lemon slices, zest curls, or white chocolate shavings
- Add a thin layer of lemon curd between layers
- Swap frosting for lemon whipped cream for a lighter vibe
If you want a from-scratch version, sheet cake, or extra-tangy lemon lovers edition, I got you 😌🍰
