If you are looking for an easy, refreshing dessert that can be made ahead of time, this might be it. My sweet friend, April, brought a version of this cake to my house for a contest years ago, and it was a hit. We often make it for special occasions that celebrate my lemon-loving husband, and I think of April every time we make it.
1 box lemon cake mix, baked according to directions
1 can frozen lemonade concentrate, thawed
1 tub whipped topping (April’s recipe used lemon icing.)
Use a toothpick to poke holes all over the top of the cake.
Pour lemonade concentrate all over cake.
Spread with whipped topping.
Refrigerate for at least three hours.