Lemonade Layer Cake Recipe

Name: Lemonade Layer Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons butter, softened; 1-1/3 cups sugar; 3 tablespoons thawed lemonade concentrate; 2 tablespoons grated lemon zest; 2 teaspoons vanilla extract; 2 large eggs, room temperature; 2 large egg whites, room temperature; 2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1-1/4 cups buttermilk; 8 ounces reduced-fat cream cheese; 2 tablespoons butter, softened; 2 tablespoons grated lemon zest; 2 teaspoons thawed lemonade concentrate; 1 teaspoon vanilla extract; 3-1/2 cups confectioners' sugar

Servings: persons

6 tablespoons butter, softened
1-1/3 cups sugar
3 tablespoons thawed lemonade concentrate
2 tablespoons grated lemon zest
2 teaspoons vanilla extract
2 large eggs, room temperature
2 large egg whites, room temperature
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1-1/4 cups buttermilk
8 ounces reduced-fat cream cheese
2 tablespoons butter, softened
2 tablespoons grated lemon zest
2 teaspoons thawed lemonade concentrate
1 teaspoon vanilla extract
3-1/2 cups confectioners' sugar

1
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.
2
Coat two 9-in. round baking pans with cooking spray and dust with flour. Pour batter into prepared pans.
3
Bake at 350u00b0 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.
4
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.

1343

kcal

Calories

Fat

153

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.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 18 ingredients. The key ingredients include: 6 tablespoons butter, softened, 1-1/3 cups sugar, 3 tablespoons thawed lemonade concentrate, 2 tablespoons grated lemon zest, and more.

Yes, Lemonade Layer 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 Layer Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions