Best 4 Lemonade Layer Cake Recipes

Searching for a delicious and refreshing dessert? Look no further than the delectable lemonade layer cake! This tantalizing treat combines the tangy sweetness of lemonade with the light and fluffy texture of a classic cake, creating an unforgettable experience for taste buds. With its vibrant yellow color and heavenly aroma, this cake is sure to be the star of any gathering. Whether you are a seasoned baker or just starting out, follow our step-by-step guide to create a mouthwatering lemonade layer cake that will impress your friends and family.

Here are our top 4 tried and tested recipes!

LEMONADE LAYER CAKE

Lemonade Layer Cake image

Lemonade concentrate gives both the cake and frosting fantastic flavor. I like to garnish this dessert with lemon slices and mint leaves. -Jana Randich, Phoenix, Arizona

Provided by Taste of Home

Categories Desserts

Time 1h

Yield 16 servings.

Number Of Ingredients 19

Ingredients

6 tablespoons butter, softened
1-1/3 cups sugar
3 tablespoons thawed lemonade concentrate
2 tablespoons grated lemon zest
2 teaspoons vanilla extract
2 large eggs, room temperature
2 large egg whites, room temperature
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1-1/4 cups buttermilk
FROSTING:
8 ounces reduced-fat cream cheese
2 tablespoons butter, softened
2 tablespoons grated lemon zest
2 teaspoons thawed lemonade concentrate
1 teaspoon vanilla extract
3-1/2 cups confectioners' sugar

Steps:

In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add the lemonade concentrate, lemon zest and vanilla; mix well. Add eggs and egg whites, one at a time, beating well after each addition. Combine the flour, baking powder, baking soda and salt. Add to the butter mixture alternately with buttermilk, beating well after each addition. , Coat two 9-in. round baking pans with cooking spray and dust with flour. Pour batter into prepared pans. , Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to a wire rack to cool completely. , For frosting, in a small bowl, combine cream cheese and butter until smooth. Add the lemon zest, lemonade concentrate and vanilla; mix well. Gradually beat in confectioners' sugar until smooth. Spread frosting between layers and over top and sides of cake. Refrigerate for at least 1 hour before serving. Refrigerate leftovers.

Nutrition Facts : Calories 340 calories, Fat 10g fat (6g saturated fat), Cholesterol 49mg cholesterol, Sodium 265mg sodium, Carbohydrate 59g carbohydrate (46g sugars, Fiber 1g fiber), Protein 5g protein.

LUSCIOUS LEMONADE LAYER CAKE

Luscious Lemonade Layer Cake image

This is a lower-fat version of lemon cake I discovered in a recent issue of Cooking Light. The frosting works best when the cream cheese is cold--use it right from the refrigerator. Don't skip letting the frosting chill for an hour before you frost cake otherwise frosting will be too thin. Store finished cake in the refrigerator.

Provided by SharleneW

Categories Dessert

Time 1h40m

Yield 1 nine inch two layer cake, 16 serving(s)

Number Of Ingredients 19

Ingredients

1 1/3 cups granulated sugar
6 tablespoons butter, softened
1 tablespoon fresh lemon rind, grated
3 tablespoons lemonade concentrate, thawed
2 teaspoons vanilla extract
2 large eggs
2 large egg whites
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/4 cups fat-free buttermilk
cooking spray
2 tablespoons butter, softened
2 teaspoons grated fresh lemon rind
2 teaspoons lemonade concentrate, thawed
1/2 teaspoon vanilla extract
8 ounces reduced-fat cream cheese
3 1/2 cups powdered sugar

Steps:

Preheat oven to 350°F.
To prepare cake: Place first 5 ingredients in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes).
Add eggs and egg whites, 1 at a time, beating well after each addition.
Combine flour, baking powder, salt and baking soda; stir will with a whisk.
Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with four mixture; beat well after each addition.
Cut a circle of parchment paper for bottom of 2 (9-inch) round cake pans and spray sides with cooking spray.
Divide batter between pans.
Sharply tap pans once on counter to remove air bubbles.
Bake at 350°F for 20 minutes or until wooden pick inserted in center comes out clean.
Cool in pans 10 minutes on a wire rack; remove from pans.
Cool completely on wire rack.
To prepare frosting: Place 2 tablespoons butter and the next 4 ingredients in a large bowl; beat with a mixer at high speed until fluffy.
Add powdered sugar and beat at low speed just until blended (do not over beat).
Chill 1 hour.
Place 1 cake layer on a plate; spread with 1/2 cup frosting.
Top with remaining cake layer.
Spread remaining frosting over top and sides of cake.
Store cake loosely covered in the refrigerator.

LEMONADE LAYER CAKE

LEMONADE LAYER CAKE image

Categories Cake

Number Of Ingredients 21

Ingredients

Cake:
1 1/3 cups granulated sugar
6 tablespoons butter, softened
1 tablespoon grated lemon rind
3 tablespoons thawed lemonade concentrate
2 teaspoons vanilla extract
2 large eggs
2 large egg whites
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/4 cups fat-free buttermilk
Cooking spray
Frosting:
2 tablespoons butter, softened
2 teaspoons grated lemon rind
2 teaspoons thawed lemonade concentrate
1/2 teaspoon vanilla extract
8 ounces 1/3-less-fat cream cheese
3 1/2 cups powdered sugar

Steps:

Preheat oven to 350Â°. To prepare cake, place first 5 ingredients in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add eggs and egg whites, 1 at a time, beating well after each addition. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, salt, and baking soda; stir well with a whisk. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; beat well after each addition. Pour batter into 2 (9-inch) round cake pans coated with cooking spray; sharply tap pans once on counter to remove air bubbles. Bake at 350Â° for 20 minutes or until wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Cool completely on wire rack. To prepare frosting, place 2 tablespoons butter and the next 4 ingredients (2 tablespoons butter through cream cheese) in a large bowl; beat with a mixer at high speed until fluffy. Add powdered sugar, and beat at low speed just until blended (do not overbeat). Chill 1 hour. Place 1 cake layer on a plate; spread with 1/2 cup frosting. Top with remaining cake layer. Spread remaining frosting over top and sides of cake. Store cake loosely covered in the refrigerator.

LEMONADE LAYER CAKE

Lemonade Layer Cake image

I found this recipe on myrecipes.com. The frosting really makes this cake. I took it to a potluck and it was quickly eaten, with nothing left to take home.

Provided by Jolayne Cooper

Categories Cakes

Time 50m

Number Of Ingredients 20

Ingredients

CAKE
1 1/3 c sugar
6 Tbsp butter, softened
1 Tbsp grated lemon rind
3 Tbsp thawed lemonade concentrate
2 tsp vanilla extract
2 large eggs
2 large egg whites
2 c all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 tsp baking soda
1 1/4 c fat-free buttermilk
FROSTING
2 Tbsp butter, softened
2 tsp grated lemon rind
2 tsp thawed lemonade concentrate
1/2 tsp vanilla extract
8 oz 1/3-less fat cream cheese
3 1/2 c powdered sugar

Steps:

1. Preheat oven to 350 degrees F. Prepare 2 (9-inch) round cake pans by spraying with baking spray with flour, or grease 2 pans and sprinkle with flour.
2. To prepare cake, place first 5 ingredients in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add eggs and egg whites, 1 at a time, beating well after each addition. Combine flour, baking powder, salt, and baking soda; stir well with a whisk. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; beat well after each addition.
3. Pour batter into the prepared cake pans; sharply tap pans once on counter to remove air bubbles. Bake for 20 minutes or until wooden pick inserted in center comes out clean. Cool in pans for 10 minutes on a wire rack; remove from pans. Cool completely on wire rack.
4. To prepare frosting, place 2 tablespoons butter and the next 4 ingredients (butter through cream cheese) in a large bowl; beat with a mixer at high speed until fluffly. Add powdered sugar, and beat at low speed junt until blended (do not overbeat). Chill 1 hour.
5. Place 1 cake layer on a plate; spread with 1/2 cup frosting. Top with remaining cake layer. Spread remaining frosting over top and sides of cake. Store cake loosely covered in the refrigerator.

Tips:

Make sure all ingredients are at room temperature before starting. This will help ensure that the cake batter mixes evenly and smoothly.
Use fresh lemon juice for the best flavor. Bottled lemon juice can work in a pinch, but it will not have the same bright, citrusy taste.
Do not overmix the batter. Overmixing can lead to a tough, dense cake.
Bake the cake in a preheated oven. This will help ensure that the cake rises evenly and does not sink in the center.
Allow the cake to cool completely before frosting. This will help prevent the frosting from melting.
If you are using a store-bought frosting, be sure to bring it to room temperature before using. This will make it easier to spread.
Decorate the cake with your favorite toppings. Fresh berries, citrus zest, or chopped nuts are all great options.

Conclusion:

The lemon layer cake is a classic dessert that is perfect for any occasion. It is light and fluffy, with a bright, citrusy flavor. The frosting is rich and creamy, and it perfectly complements the cake. With a few simple tips, you can easily make this delicious cake at home. So next time you are looking for a special dessert, give this lemon layer cake a try. You won't be disappointed!