Lemonade Cake Recipe

Name: Lemonade Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CAKE:; 1/3 cups Butter, Softened; 1-1/3 cup Sugar; 3 Eggs; 1-1/3 cup Frozen Lemonade Concentrate, Thawed; 1 teaspoon Vanilla; 2-1/4 cups All-purpose Flour; 1 teaspoon Baking Powder; 1/2 teaspoons Baking Soda; 1/2 teaspoons Salt; 1-1/4 cup Buttermilk; FOR THE FROSTING:; 1/3 cups Butter, Softened; 2 cups Powdered Sugar; 1/2 cups Frozen Lemonade Concentrate, Thawed; 1 teaspoon Vanilla

Servings: persons

FOR THE CAKE:
1/3 cups Butter, Softened
1-1/3 cup Sugar
3 Eggs
1-1/3 cup Frozen Lemonade Concentrate, Thawed
1 teaspoon Vanilla
2-1/4 cups All-purpose Flour
1 teaspoon Baking Powder
1/2 teaspoons Baking Soda
1/2 teaspoons Salt
1-1/4 cup Buttermilk
FOR THE FROSTING:
1/3 cups Butter, Softened
2 cups Powdered Sugar
1/2 cups Frozen Lemonade Concentrate, Thawed
1 teaspoon Vanilla

1
Preheat oven to 350 degrees.
2
FOR THE CAKE:
3
In a large bowl beat butter and sugar together. Add eggs one at a time. Add lemonade concentrate and vanilla. Set aside.
4
Mix flour, baking powder, baking soda, and salt in a small bowl.
5
Add 1/3 of the flour mixture into the creamed mixture. Add 1/2 of the buttermilk. Repeat until all of the buttermilk and flour has been incorporated.
6
Pour into a 9x13 that has been coated with cooking spray. Bake for 30 to 35 minutes. Remove from the oven and allow cake to cool to warm or room temperature.
7
FOR THE FROSTING:
8
Meanwhile, in a medium sized bowl beat the butter until smooth. Add 1 cup of sugar. Add in 1/2 cup of the lemonade concentrate and vanilla. Gradually add the rest of the powdered sugar until desired consistency forms. Spread over warm cake. Enjoy!

1093

kcal

Calories

Fat

131

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: FOR THE CAKE:, 1/3 cups Butter, Softened, 1-1/3 cup Sugar, 3 Eggs, and more.

Yes, Lemonade Cake falls under the Drinks & Smoothies category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Lemonade Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions