Best 3 Lemonade Cake Iii Recipes
**Discover the Sweet and Tangy Delight of Lemonade Cake: A Refreshing Treat for Any Occasion**
Indulge in the delightful fusion of sweet and tangy flavors with our Lemonade Cake extravaganza. This collection of recipes offers a variety of tempting options to satisfy your cravings, from the classic Lemonade Cake to unique variations that add a special twist. Prepare to tantalize your taste buds with moist, fluffy cakes infused with the refreshing taste of lemon, complemented by delectable frosting and fillings that elevate the experience. Whether you're a seasoned baker or a novice in the kitchen, our recipes provide clear instructions and helpful tips to guide you in creating this irresistible treat. Get ready to impress your family and friends with the perfect balance of sweet and tangy goodness in every bite.
**Recipes Included:**
1. **Classic Lemonade Cake:** Experience the timeless flavor combination of lemon and sugar in this traditional recipe. A moist and fluffy cake base pairs perfectly with a velvety lemon frosting, creating a nostalgic dessert that will remind you of childhood summers.
2. **Blueberry Lemonade Cake:** Elevate your lemonade cake with the addition of juicy blueberries. Bursting with flavor, these sweet and tangy berries add a vibrant pop of color and a burst of freshness to every slice.
3. **Raspberry Lemonade Cake:** Indulge in a delightful symphony of flavors with this raspberry lemonade cake. Tangy raspberries and sweet lemonade come together harmoniously in a moist cake, topped with a creamy raspberry frosting.
4. **Lemon Blueberry Poke Cake:** Prepare to be amazed by this showstopping dessert. A classic lemon cake is transformed into a moist and flavorful sensation with the addition of a refreshing blueberry filling and a creamy lemon glaze.
5. **Lemonade Cupcakes:** Create bite-sized treats that are perfect for parties or gatherings. These fluffy cupcakes are infused with lemon zest and topped with a tangy lemonade frosting, making them irresistible treats that will disappear in no time.
LEMONADE PARTY CAKE
When life hands you lemons, make lemonade cake! This moist lemon cake will remind you of summer any time of year. The easy poke technique ensures the cake is infused with bright citrus flavor all the way through and the fluffy frosting gives it a sweet finish. Mix it up in just 20 minutes, with your box of Betty Crocker lemon or yellow cake mix, and then let it chill in the fridge until it's time for dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h10m
Yield 12
Number Of Ingredients 6
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Make cake as directed on box for 13x9-inch pan. Cool 15 minutes.
- Mix lemonade concentrate and powdered sugar. Pierce top of warm cake every 1/2 inch with long-tined fork, wiping fork occasionally to reduce sticking. Drizzle lemonade mixture evenly over top of cake. Run knife around sides of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled.
- Spread frosting over top of cake. Sprinkle with colored sugar. Store covered in refrigerator.
Nutrition Facts : Calories 410, Carbohydrate 62 g, Cholesterol 55 mg, Fat 3 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 45 g, TransFat 2 g
PINK LEMONADE CAKE
Steps:
- For the cake: Preheat the oven to 350 degrees F and grease a 9-by 13-inch baking dish.
- Add the flour, granulated sugar, baking powder and salt to the bowl of a stand mixer and mix on low speed to combine.
- Next, slowly add in the butter slices and allow to mix until the flour resembles coarse crumbs.
- While the butter mixes, in a separate bowl whisk together the eggs, pink lemonade, milk, lemon extract and vanilla extract.
- With the mixer still on low speed, add the egg mixture in three batches, allowing the liquid to combine into the dry ingredients until fully incorporated. If desired, stir in a few drops of pink or red food coloring to create a light pink color.
- Spread the batter evenly into the prepared pan and bake until a toothpick inserted into the center comes out mostly clean with a few crumbs, 30 to 35 minutes. Cool in the pan on a wire rack until room temperature. While cooling, prepare the frosting.
- For the frosting: Combine the butter and salt in the stand mixer on low speed. Slowly add the confectioners' sugar in small amounts until all is added, and then turn the speed to medium-high to combine. Add the pink lemonade concentrate and lemon extract and mix until fluffy. Add in the food coloring at this point if desired.
- Once the cake is fully cooled, ice with the frosting and decorate with lemon slices and straws, if desired.
LEMONADE LAYER CAKE
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
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.
Tips:
- Use fresh lemons for the best flavor. If you don't have fresh lemons, you can use bottled lemon juice, but the flavor will be less intense.
- Make sure the butter and eggs are at room temperature before you start baking. This will help the ingredients mix together more smoothly.
- Don't overmix the batter. Overmixing can make the cake tough.
- Bake the cake in a preheated oven. This will help the cake rise evenly.
- Let the cake cool completely before frosting it. This will help the frosting set properly.
Conclusion:
Lemon cake is a classic dessert that is perfect for any occasion. It is light and fluffy, with a bright lemon flavor. This recipe is easy to follow and produces a delicious cake that everyone will love.
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