Name: Lemonade Cake Recipe from Scratch
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Ingredients: 1 and 1/3 cups granulated sugar; 6 tbsp. butter (softened); 1 tbsp. grated lemon rind {I used meyer lemons!}; 1/4 cup frozen lemonade concentrate; 2 tsp. vanilla extract; 2 large eggs; 2 large egg whites; 2 cups all purpose flour; 1 tsp. baking powder; 1/2 tsp. salt; 1 tsp. baking soda; 1 and 1/4 cups buttermilk; 2 tbsp. butter (softened); 1 tsp. grated lemon rind; 3 tsp. lemonade concentrate; 1/2 tsp. vanilla; One 8 oz. package of cream cheese (softened); 3 cups powdered sugar

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This sweet and tangy Lemonade Cake Recipe from Scratch is what Summer dreams are made of!

Following is a delicious Lemonade Cake Recipe from Scratch and guest post by Veronica at CookingMorningNooNight… enjoy!!

Lemonade Cake Recipe From Scratch

Remember when you were a kid, and you used to BEG your mom to make homemade lemonade? {and by homemade lemonade, I mean Kool-aid}. Man, that stuff was delicious… I would ask her to keep adding more sugar, then more until she saide “that’s enough Veronica.” Enough sugar? Never!

Well, this weekend was my mom’s 60th birthday! I scoured the internet until I found the idea of a lemonade cake. Any excuse to add frozen lemonade concentrate is enough for me, and when she was game I knew this HAD to be her birthday cake!

I also think this Lemonade Cake Recipe is the perfect Valentine’s Day dessert, because while your cheeks are puckering from the intense lemony flavor, you can keep ’em puckered for your sweetie!

(batter will look thin, don’t worry… this is right!)

(^^^ Not a professional cake decorator ^^^)

This would be great in the summer, winter, fall, sprint, tomorrow, today, um any day. It’s lip-smackin’ delicious! Enjoy!! 🙂

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Lemonade Cake Recipe from Scratch

This sweet and tangy Lemonade Cake Recipe from Scratch is what Summer dreams are made of!

Prep Time20 mins

Cook Time20 mins

Total Time20 mins

Course: Dessert

Cuisine: American

Keyword: cakes, lemon, summer

Servings: 12

Author: Veronica

Ingredients

For the Cake:

1 and 1/3 cups granulated sugar
6 tbsp. butter softened
1 tbsp. grated lemon rind {I used meyer lemons!}
1/4 cup frozen lemonade concentrate
2 tsp. vanilla extract
2 large eggs
2 large egg whites
2 cups all purpose flour
1 tsp. baking powder
1/2 tsp. salt
1 tsp. baking soda
1 and 1/4 cups buttermilk

For the Frosting:

2 tbsp. butter softened
1 tsp. grated lemon rind
3 tsp. lemonade concentrate
1/2 tsp. vanilla
One 8 oz. package of cream cheese softened
3 cups powdered sugar

Instructions

For the Cake:

Preheat oven to 350 degrees.
Place first 5 ingredients in a mixer and beat at medium speed until well blended.
Add eggs and egg whites {one at a time} until fully incorporated.
In a large bowl sift together the flour, baking powder, salt, and baking soda. Alternately add the flour mixture and buttermilk to the sugar mixture, beginning and ending with the flour mixture, beat well after each addition.
Pour the batter into 2 parchment lined, greased, 9″ round cake pans. Holding pans level tap against the counter to remove any air bubbles.
Bake at 350 degrees for 20 minutes, until a toothpick inserted comes out clean.
Cool in pan for 10 minutes, then remove and cool completely on a wire rack.

For the Frosting:

Place 2 tablespoons butter and the next 4 ingredients {lemon rind, lemonade, vanilla, and 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.
Frost top of one 9″ round and place the second on top. Frost entire cake, and decorate to your liking.

Recipe adapted from Cooking Light. Veronica blogs at CookingMorningNooNight.blogspot.com! She has 2 beautiful boys who are her world, and a supportive husband who motivates her every day! She’s a self taught chef and loves to be experimental in the kitchen. She also loves to motivate other people to get in the kitchen and cook for the ones they love!

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