This sweet and tangy Lemonade Cake Recipe from Scratch is what Summer dreams are made of!
Prep Time20 minutesmins
Cook Time20 minutesmins
Total Time20 minutesmins
Course: Dessert
Cuisine: American
Keyword: cakes, lemon, summer
Servings: 12
Author: Veronica
Ingredients
For the Cake:
1and 1/3 cups granulated sugar
6tbsp.buttersoftened
1tbsp.grated lemon rind {I used meyer lemons!}
1/4cupfrozen lemonade concentrate
2tsp.vanilla extract
2large eggs
2large egg whites
2cupsall purpose flour
1tsp.baking powder
1/2tsp.salt
1tsp.baking soda
1and 1/4 cups buttermilk
For the Frosting:
2tbsp.buttersoftened
1tsp.grated lemon rind
3tsp.lemonade concentrate
1/2tsp.vanilla
One 8 oz. package of cream cheesesoftened
3cupspowdered 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.