Best 2 Luscious Lemonade Layer Cake Recipes

Indulge in a delightful culinary journey with our luscious lemonade layer cake, a symphony of flavors that will tantalize your taste buds. This exquisite cake is a harmonious blend of zesty lemon and creamy sweetness, crafted with layers of moist lemon cake, velvety lemon buttercream, and a refreshing lemon glaze. Each bite offers a burst of citrusy goodness, complemented by the rich and decadent buttercream. The vibrant yellow hue of the cake, adorned with lemon zest and fresh berries, makes it a feast for the eyes as well. Alongside the layer cake recipe, discover variations such as the tangy lemon bundt cake with its tender crumb and zesty glaze, the irresistibly moist lemon loaf perfect for afternoon tea, and the delightful lemon cupcakes topped with fluffy lemon frosting. These recipes cater to all your lemon cravings, whether you prefer a classic layer cake for a special occasion or individual servings for a sweet treat.

Let's cook with our recipes!

LEMON LAYER CAKE

Lemon Layer Cake image

This citrusy cake with a luscious cream cheese frosting will garner plenty of applause. The flavor, a duet of sweet and tangy notes, really sings. -Summer Goddard, Springfield, Virginia

Provided by Taste of Home

Categories Desserts

Time 1h

Yield 12 servings.

Number Of Ingredients 22

Ingredients

1 cup butter, softened
1-1/2 cups sugar
2 large eggs, room temperature
3 large egg yolks, room temperature
1 tablespoon grated lemon zest
2 tablespoons lemon juice
3/4 cup sour cream
1/4 cup 2% milk
2-1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
SYRUP:
1/2 cup sugar
1/2 cup lemon juice
FROSTING:
2 packages (8 ounces each) cream cheese, softened
1 cup butter, softened
4 cups confectioners' sugar
1-1/2 teaspoons lemon juice
1/8 teaspoon salt
Optional: Lemon slices or edible flowers

Steps:

Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease parchment., Cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs and egg yolks, 1 at a time, beating well after each addition. Beat in lemon zest and juice. In a small bowl, mix sour cream and milk. In another bowl, whisk together flour, salt, baking powder and baking soda; add to creamed mixture alternately with sour cream mixture., Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 24-28 minutes. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool slightly., For syrup, in a small saucepan, combine sugar and lemon juice. Bring to a boil; cook until liquid is reduced by half. Cool completely., For frosting, beat cream cheese and butter until smooth; beat in confectioners' sugar, lemon juice and salt until blended., Using a long serrated knife, cut each cake horizontally in half. Brush layers with warm syrup; cool completely., Place 1 cake layer on a serving plate; spread with 1 cup frosting. Repeat layers twice. Top with remaining cake layer. Frost top and sides with remaining frosting. If desired, top with lemon slices or edible flowers. Refrigerate leftovers.

Nutrition Facts : Calories 841 calories, Fat 48g fat (30g saturated fat), Cholesterol 219mg cholesterol, Sodium 656mg sodium, Carbohydrate 96g carbohydrate (72g sugars, Fiber 1g fiber), Protein 8g 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.

Tips:

Make sure all ingredients are at room temperature before beginning. This will help the batter mix together smoothly and evenly.
Use fresh lemon juice for the best flavor. If you don't have fresh lemons on hand, you can substitute bottled lemon juice, but the flavor will not be as bright.
Don't overmix the batter. Overmixing can make the cake tough.
Bake the cake until a toothpick inserted into the center comes out clean. If the toothpick comes out with batter still attached, the cake needs to bake longer.
Let the cake cool completely before frosting it. This will help prevent the frosting from melting.
If you're using a store-bought lemon curd, make sure to stir it well before using. This will help smooth out the curd and make it easier to spread.
When making the frosting, be sure to beat the butter and cream cheese until they are light and fluffy. This will help create a smooth and creamy frosting.
If you don't have a piping bag, you can use a zip-top bag with the corner snipped off to pipe the frosting onto the cake.

Conclusion:

Luscious Lemonade Layer Cake is a delicious and refreshing cake that is perfect for any occasion. The combination of lemon cake, lemon curd, and cream cheese frosting is sure to please everyone. This cake is also relatively easy to make, so it's a great option for beginner bakers.

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