Lemonade Layer Cake Recipe || 6 Easy Steps To Make

The lemonade layer cake recipe is a delicious, refreshing dessert that is perfect for serving at parties and gatherings. This easy-to-follow recipe will help you make a cake that looks just as beautiful as it tastes.

Though easy to make, this cake is time-consuming and requires several different tools, which you’ll need to purchase before beginning.

Additionally, decorating this cake can become quite involved if you want to achieve a truly impressive finish. This recipe is meant for beginners who want to learn how to make a lemonade layer cake.

Making this kind of dessert is one of the things that can easily be accomplished by even those who are new at cooking.

How to make a Lemonade layer cake recipe?

First, you’ll need to select a cake recipe with the ratio of the right ingredients. However, if you are unfamiliar with them, you don’t need to follow the exact measurements of 1 cup of turnips and 1 cup of beetroots.

This is because, in making this cake, you can substitute for your preferred vegetables with as much accuracy as you’d like.

Preparation Time: 40 min

Bake Time: 20 min

Total Time: 60 min

Yield: 16 Servings

Lemonade Layer Cake Recipe
Lemonade Layer Cake Recipe

Ingredients:

Cake:

  • 1 ⅓ cups granulated sugar
  • 6 tablespoons butter, softened
  • 2 tablespoons grated lemon rind
  • 2 tablespoons thawed lemonade concentrate
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 2 large egg whites
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 1 ¼ cups fat-free buttermilk
  • Cooking spray.

Frosting:

  • 2 tablespoons butter, softened
  • 2 teaspoons grated lemon rind
  • 2 teaspoons thawed lemonade concentrate
  • ½ teaspoon vanilla extract
  • 8 ounces 1/3-less-fat cream cheese
  • 3 ½ cups powdered sugar

Directions:

Step 1: Preheat the oven to 350˚F (175˚C). Sift together the flour, baking powder, baking soda, and salt.

Step 2: Mix the butter and sugar with an electric mixer until light and fluffy.  Add lemon zest, vanilla extract, buttermilk, and beat to combine.

Step 3: In another bowl, beat egg whites until stiff peaks form. Gently fold into batter. Spread the batter into a greased and paper-lined 12-inch round baking pan.

Step 4: Bake for about 20 minutes until a toothpick inserted in the centre comes clean. Remove from oven and allow to cool.

Step 5: To prepare lemonade frosting, use an electric mixer to beat butter and cream cheese until light and fluffy. Add vanilla extract and lemon juice; beat well.

Gradually add powdered sugar, beating at medium speed until smooth after each addition. Frost the top of the cake.  

Step 6: Decorate with grated lemon rind and powdered sugar as desired. Serve immediately or refrigerate for up to 3 days. Store in an airtight container at room temperature for up to 1 week.

Nutrition Facts

  • Calories: 340.0
  • Total Fat: 8.7 g
  • Saturated Fat: 3.4 g
  • Polyunsaturated Fat: 1.6 g
  • Monounsaturated Fat: 1.9 g
  • Cholesterol: 41.3 mg
  • Sodium: 260.5 mg
  • Potassium: 59.1 mg
  • Carbohydrates: 66.4 g
  • Fiber: 0.8 g
  • Sugar: 52.4 g
  • Protein: 5.

Conclusion

This is a very easy and inexpensive dessert to shop for. You can make this cake with minimal effort and time. Even though it doesn’t have a great visual appeal, it’s delicious. Enjoy this fabulous lemonade layer cake this summer!

FAQs

Why Is My Lemon Cake Not Fluffy?

There are a few reasons your cake may not be fluffy. Don’t Over-Cream the Butter. Ensure you aren’t over-creaming the butter when you beat it in with the sugar.
Do not beat over the egg whites, or it may make your cake flat.  It is better to take time and ensure your butter is pounded fine, then add the other ingredients slowly.
Most cakes begin with creaming butter and sugar together. Butter can hold air, and the creaming process is when butter traps that air. While baking, that trapped air expands and produces a fluffy cake.

How Long Do I Bake My Lemon Cake?

The baking time for a lemon cake is between 20 and 25 minutes at 350 degrees F.

Can I Frost My Cake Ahead Of Time?

If you’d like to prepare your cake for a special occasion, you can make the frosting and place it in a secure container in the refrigerator.
Then, you have to frost it on the day of your event. For best results, let the frosting sit at room temperature for a few minutes before applying it to your cake.

What Is Lemon Crunch Cake Made Of?

Lemon cake comprises a lemon-scented cake and a frosted lemon-scented cake. The frosted lemon layer is made of buttercream frosting, while the top layer is traditionally made with a layer of whipped cream and sweetened with powdered sugar.

Why Are Lemon Cakes Flat?

As mentioned above, the bread will rise extra high and then fall flat during baking and cooling. Over-Creaming the Butter. Ensure you aren’t over-creaming the butter when you beat it in with the sugar.
Do not beat over the egg whites, or it may make your cake flat.  It is better to take time and ensure your butter is pounded fine, then add the other ingredients slowly.

Hi, I’m Mary, and I’m a cake maker here at Cakerecipenow.com blog. With a passion for all things sweet and a flair for creativity in the kitchen, I spent 5 years perfecting the art of cake making and decorating. Over the years, I’ve honed my skills through countless baking experiments, and I’m excited to share my knowledge and experience with you.
I love trying new recipes, especially when they’re delicious, I love them so much… hope you like them! Thanks for the time!

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