Ingredients
Method
Bake the Cake
- Prepare the yellow cake mix according to package directions and bake in a 9x13-inch pan. Let the cake cool in the pan for about 15 minutes.
Make the Lemon Syrup
- In a small bowl, whisk together the thawed lemonade concentrate and powdered sugar until smooth.
Poke and Soak
- Using the handle of a wooden spoon or a long-pronged fork, poke holes all over the warm cake, spacing them about 1/2 inch apart. Run a knife around the edges to loosen the cake.
- Slowly pour the lemon syrup evenly over the cake, making sure it seeps into the holes.
- Cover the pan and refrigerate for at least 2 hours until the cake is chilled and has absorbed the syrup.
Decorate and Serve
- Frost the cake with your choice of frosting and add sprinkles if desired.
- Keep the cake refrigerated until ready to serve. Slice and enjoy cold.
Nutrition
Notes
For a more intense lemon flavor, use fresh Meyer lemon juice mixed with a little sugar instead of concentrate. If you prefer a less sweet cake, reduce the powdered sugar to 1/2 cup. This cake can be made a day ahead; just refrigerate it covered until serving. Make sure to poke holes deeply enough so the syrup penetrates the entire cake. Store leftovers in the refrigerator for up to 3 days. For a California twist, top with sliced almonds or a dollop of whipped cream.