Quick Citrus Poke Cake
A quick and refreshing lemon poke cake soaked with lemonade glaze and topped with a fluffy lemonade cream cheese frosting—perfect for summer gatherings or casual family treats.
Ingredients
For the Cake:
- 1 15.25 oz lemon cake mix
- 1 cup water
- ½ cup vegetable oil
- 3 large eggs
- 1 cup frozen lemonade concentrate thawed
- 1 cup powdered sugar
For the Lemonade Cream Cheese Frosting:
- 8 oz cream cheese softened
- ½ cup butter softened
- 3 to 4 cups powdered sugar
- 3 tablespoons frozen lemonade concentrate thawed
- Pinch of salt
Instructions
- Preheat oven to 350°F. Mix lemon cake mix with water, oil, and eggs per package directions. Pour into a greased 9x13-inch pan and bake 28–33 minutes, until a toothpick comes out clean.
- Cool cake in the pan for 15 minutes. Poke holes all over with a fork or skewer. Whisk 1 cup lemonade concentrate with 1 cup powdered sugar. Pour slowly over the cake, letting it soak in.
- Let the cake cool completely. Cover and refrigerate for at least 1 hour to set.
- Beat softened cream cheese and butter until fluffy. Add 3–4 cups powdered sugar, 3 tbsp lemonade concentrate, and a pinch of salt. Mix until smooth and creamy. Adjust sugar as needed.
- Spread frosting over the chilled cake. Slice and serve cold for the best flavor and texture.