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Ultimate Lemonade Layer Cake

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A richly balanced cake bursting with lemonade flavor and a decadent cream cheese frosting.
Course Dessert
Cuisine American
Keyword lemon cake, lemonade cake, summer cake

Ingredients

Lemonade Layer Cake Ingredients

  • 2 cups sugar
  • 9 Tbsp Butter
  • 1.5 Tbsp grated lemon rind
  • 4 Tbsp defrosted lemonade concentrate
  • 3 tsp vanilla
  • 3 eggs
  • 3 egg whites
  • 2 Tbsp sour cream
  • 3 cups flour
  • 1.5 tsp baking powder
  • 2 tsp baking soda
  • 3/4 tsp salt
  • 2.5 cups buttermilk lowfat

Lemon Cream Cheese Frosting Ingredients

  • 4 Tbsp butter at room temp
  • 4 tsp grated lemon rind
  • 4 tsp defrosted lemonade concentrate
  • 1 tsp vanilla
  • 2 8 oz packages of cream cheese at room temp
  • 7 cups powdered sugar

Instructions

Lemonade Layer Cake

  • Preheat oven to 350 degrees. Grease and line two 8 inch round cake pans with parchment paper, set aside until ready to bake.
  • In a stand mixer using the whisk attachment, or a hand mixer, combine the butter and sugar, whipping until fluffy. Add the lemon rind, concentrate, vanilla and then one by one, the eggs and egg whites, all while running the mixer at a low speed. When fully combined, add the sour cream.
  • In a separate bowl, whisk the flours with the baking powder, baking soda, and salt. Finish the batter by slowly adding the dry ingredients in small quantities, and then the buttermilk, starting and finishing with the dry ingredients. Don't over mix - this is not a cake that needs two minutes at a high speed as it will become dense. Fill the pans and bake on center rack for 22-25 minutes until golden brown on top and cooked through.
  • Remove the cakes from the pans and cool fully on wire racks.

Lemon Cream Cheese Frosting

  • In a stand mixer, combine the butter, lemon rind, lemonade concentrate, vanilla, and then the cream cheese blocks. It's important all ingredients are at room temperature to ensure smooth consistency. Slowly add the 7 cups of powdered sugar until fully mixed in.
  • When the cakes are cooled, frost as you like. I prefer a naked cake with exposed sides, but this recipe makes enough to fully frost the entire cake. I like to top it with a slice of lemon. I prefer this cake chilled, so if possible, chill for a couple of hours before eating. It will keep for days!

Notes

This cake comes from Cooking Light Magazine - I first made it in 2002, and it has been a massively repeated recipe ever since.  I updated the recipe by increasing the quantity, as the original was very thin.  I have always loved the cake, but found it too dense, and added more baking soda, and sour cream to the base recipe, which helped balance the acidity and lift the batter.  The original called for fat free buttermilk, and I prefer low-fat, and use full fat cream cheese instead of their recommended light cream cheese.  It is unbelievably good as a leftover for breakfast...