Best 4 Lemonade Layer Cake Recipes
Indulge in a delightful culinary journey with our exquisite Lemon Layer Cake, a symphony of flavors that will tantalize your taste buds. This delectable cake features layers of moist and fluffy lemon cake, sandwiched between luscious lemon curd and creamy vanilla buttercream, all enveloped in a silky smooth lemon glaze. Each bite is a burst of citrusy goodness, perfectly balanced by the velvety sweetness of the buttercream. This recipe also includes variations for a zesty Lemon Pound Cake and a tangy Lemon Bundt Cake, offering a trio of tempting treats to satisfy any lemon lover's cravings.
Let's cook with our recipes!
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.
LUSCIOUS LEMONADE LAYER CAKE
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
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
Categories Cake
Number Of Ingredients 21
Steps:
- Preheat oven to 350°. 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 350° 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
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
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:
- For a smoother batter, sift the dry ingredients together before adding them to the wet ingredients.
- To prevent the cake layers from sticking to the pans, grease and flour the pans before pouring in the batter.
- Bake the cake layers until a toothpick inserted into the center comes out clean.
- Allow the cake layers to cool completely before assembling the cake.
- To make the frosting, beat the butter and sugar together until light and fluffy. Then, add the lemon juice and zest and beat until well combined.
- To assemble the cake, place one layer on a serving plate. Spread some frosting on top, then add the second layer. Repeat this process until all of the layers are used.
- To decorate the cake, you can use additional frosting, lemon slices, or sprinkles.
Conclusion:
This lemonade layer cake is a delicious and refreshing dessert that is perfect for any occasion. With its bright lemon flavor and fluffy texture, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give this lemonade layer cake a try. You won't be disappointed!
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