Fresh Lemonade Cake Recipe
Nothing say summer like lemonade, and this lemonade cake is such a light cheery summer dessert recipe that everyone will love. This quick-and-easy lemonade cake recipe is layers tall for the perfect proportions of cake icing. You can easily make it a blackberry, strawberry, or raspberry lemonade cake by topping with raspberries at the end or popping several in with the cakes for not only a pretty color pop, but to enhance the flavor too. I know this lemon cake wil be a hit with family and friends alike!
Ingredients
Lemonade Cake
- 2 cups granulated white sugar
- 3/4 cup butter softened
- 2 small lemons grated rind only
- 1/2 cup frozen lemondae concentrate thawed
- 3 teaspoons vanilla extract
- 3 large eggs
- 3 cups all purpose flour
- 3 teaspoons baking powder
- 3/4 teaspoon salt
- 2 cups buttermilk slightly underfilled
Lemonade Frosting
- 1 cup butter, softened 2 sticks
- 16 ounzeds cream cheese 2 bocks
- 2 lemons rind and 2 Tablespoons of juice
- 8 cups powdered sugar
- raspberries or blackberries optional
- mint leaf optional, for garnish
Instructions
- Preheat the oven to 350 F. Start by making the cake with an electric mixer. In a large bowl, cream together the sugar and butter. Then mix in the lemon rind, lemonade concentrate, vanilla and eggs. Finally beat in the flour, baking powder, salt and buttermilk. Spoon the batter into THREE 9″ cake pans that have been sprayed with cooking spray. Pop them into the oven for 30 minutes.
- Take them out when they just start to turn golden and are firm to the touch. Let them cool completely before you frost them. These cakes do not rise excessively and are a more dense cake.
- Meanwhile, let's make the frosting. Using an electric mixer, beat together the butter and cream cheese. Then beat in the lemon rind and juice. Finally leave the mixer on low to beat in the powdered sugar increasing the speed as it is incorporated. When completely blended, frost the three layer cake. I like to add a slice of lemon, fresh blackberries, and a little mint on the top to not only pretty it up, but the blackberries taste fantastic with the lemonade cake.