Lemonade Layer Cake

Lemonade Layer Cake is a sweet, sunshine-filled dessert that combines the refreshing zing of lemonade with the richness of cream cheese frosting. This crowd-pleasing cake is perfect for spring and summer gatherings or anytime you crave a bright, citrusy treat. Its ultra-soft crumb, delicate lemon flavor, and stunning layers make it a beautiful centerpiece for any dessert table. Whether you’re baking for a celebration or simply treating yourself, this Lemonade Layer Cake will leave everyone asking for seconds. Plus, the simple ingredients and easy-to-follow steps ensure baking success for both novice and experienced bakers alike.

Why You’ll Love This Lemonade Layer Cake

If you’re a fan of lemon desserts, this Lemonade Layer Cake will be your new favorite. It’s infused with concentrated lemonade for a vibrant flavor, and the lemon cream cheese frosting gives it an irresistible tang. The cake layers are moist and tender thanks to a combination of cream cheese, butter, and oil. With an optional glaze to intensify the lemonade flavor, this cake is a refreshing twist on classic layer cakes. The lemony hue, enhanced by coloring gel, also makes it visually striking. It’s the perfect dessert to lift spirits and brighten any occasion.

Ingredients

Cake:

• 8 oz cream cheese, softened (226g)
• 1 1/2 sticks unsalted butter, softened (168g)
• 2 cups sugar (400g)
• 4 large eggs, room temperature
• 3 cups cake flour (342g)
• 2 teaspoons baking powder (8g)
• 1/2 teaspoon baking soda (3g)
• 1/2 teaspoon salt (3g)
• 1/2 cup milk (175g)
• 1/2 cup frozen lemonade concentrate, thawed (Minute Maid recommended)
• 1/4 cup vegetable oil (54g)
• Zest from one lemon (optional)
• 1 tablespoon lemon extract
• Yellow coloring gel (optional)

Lemon Cream Cheese Frosting:

• 3 sticks unsalted butter, softened (339g)
• 16 oz cream cheese (two 8 oz packages, full fat)
• 1 teaspoon vanilla extract (4g)
• 1 teaspoon lemon extract (adjust to taste)
• 1/2 teaspoon salt (2g)
• 7 cups powdered sugar (805g), adjust to taste
• Yellow coloring gel (optional)

Optional Glaze:

• Leftover lemonade concentrate

Step-by-Step: How to Make Lemonade Layer Cake

1. Preheat oven to 325°F. Grease and flour three 8-inch cake pans and line bottoms with parchment paper.
2. In a bowl, whisk together cake flour, baking powder, baking soda, and salt. Set aside.
3. In another bowl, combine milk, oil, thawed lemonade concentrate, lemon extract, and zest.
4. In a stand mixer, beat butter and cream cheese on medium until smooth. Gradually add sugar and beat for 2-3 minutes.
5. Add eggs one at a time, mixing until yolks disappear. Add yellow coloring gel if using.
6. Alternate adding dry and wet mixtures to the batter, starting and ending with the dry. Mix just until combined.
7. Divide batter evenly between pans and bake for 28-30 minutes or until a toothpick comes out clean.
8. Cool cakes in pans for 5-10 minutes, then turn out onto wire racks to cool completely.

Frosting:

1. Beat butter until smooth. Add cream cheese and mix until fully blended.
2. Add lemon and vanilla extracts.
3. Gradually add powdered sugar. Mix until smooth. Tint with coloring gel if desired.
4. Chill if frosting becomes too soft.

Assembly:

1. Place first cake layer on a stand. Brush with lemonade concentrate (optional).
2. Spread with frosting. Add second layer and repeat.
3. Add final layer, brush with lemonade, and frost entire cake.
4. Chill briefly before decorating. Add piped borders or textured frosting as desired.

Helpful Tips

• Use room temperature ingredients for smoother batter and frosting.
• Chilling the cake before final frosting layer helps with a cleaner finish.
• Add lemon zest to boost natural citrus flavor.
• Use a piping bag for a decorative border or top swirl.
• If using food coloring, add a little at a time for a soft lemon shade.

Substitutions And Variations

• Flour: If you don’t have cake flour, substitute by removing 2 tablespoons of all-purpose flour per cup and replacing it with cornstarch.
• Lemonade: Fresh lemon juice and sugar can be used if lemonade concentrate isn’t available.
• Frosting: Swap cream cheese frosting for lemon buttercream for a firmer texture.
• Cupcakes: This recipe works for cupcakes too. Bake for 15–18 minutes.
• Add-ins: Mix in blueberries or raspberries for a fruity twist.

Storage Instructions

To keep the cake fresh, store it in an airtight container in the refrigerator for up to 5 days. For the best flavor and texture, allow it to come to room temperature before serving. You can also freeze the cake, either frosted or unfrosted, for up to 2 months. Wrap it tightly in plastic wrap followed by aluminum foil to protect against freezer burn. When ready to enjoy, thaw it overnight in the fridge and let it sit at room temperature before slicing.

Nutritional Information

Estimated per slice (based on 15 servings):

• Calories: 525
• Fat: 28g
• Saturated Fat: 17g
• Carbohydrates: 65g
• Sugar: 50g
• Protein: 5g
• Fiber: 0.5g
• Sodium: 290mg

Note: Nutritional values may vary depending on exact ingredients and serving sizes.

Serving Suggestions

• Garnish with lemon slices, candied lemon peel, or edible flowers.
• Serve with a scoop of vanilla ice cream or a dollop of whipped cream.
• Pair with iced tea or lemonade for a refreshing treat.
• Perfect for birthdays, showers, or summer barbecues.
• Cut into smaller squares for a dessert platter or potluck.

Frequently Asked Questions About Lemonade Layer Cake

Can I use bottled lemon juice instead of lemonade concentrate?
Lemonade concentrate has a more intense and sweet-tart flavor that bottled lemon juice alone can’t provide. You can use bottled juice, but you may need to adjust the sugar and flavorings.

How do I keep my cake layers from sticking to the pan?
Always grease and flour your pans thoroughly and line the bottoms with parchment paper for best results.

Can I make this cake in advance?
Yes! You can bake the layers ahead and freeze them. Frost the cake a day in advance for best flavor.

Why is my cream cheese frosting too soft?
Cream cheese frosting softens easily. Chill it briefly before decorating, and store the cake in the fridge.

Is this cake overly sweet?
The tartness from the lemonade balances the sweetness beautifully, especially with the tangy cream cheese frosting.

Final Thoughts

Thank you so much for joining me in making this delightful Lemonade Layer Cake. It’s one of those recipes that instantly brings joy with its vibrant flavor, tender crumb, and creamy frosting. I love how the concentrated lemonade adds that perfect pop of tang, and how easy it is to customize with color or decorations. Whether you’re baking for a party or simply treating yourself, this cake is guaranteed to impress. I hope you enjoy every bright and lemony bite. Happy baking, and thank you for being a part of this sweet culinary adventure!

Lemonade Layer Cake

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• Author: Lisa
• Total Time: 2 hours 18 minutes
• Yield: 15 servings 1x
• Diet: Vegetarian

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Description

Lemonade Layer Cake is a moist, vibrant citrus dessert made with lemon-infused layers and creamy lemon cream cheese frosting. Perfect for birthdays, barbecues, or any celebration. Easy to bake, bright in flavor, and beautiful to serve!

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Ingredients

Scale 1x2x3x

For the Cake:

8 oz cream cheese, softened (226g)

1 ½ sticks unsalted butter, softened (168g)

2 cups sugar (400g)

4 large eggs, room temperature

3 cups cake flour (342g)

2 teaspoons baking powder (8g)

½ teaspoon baking soda (3g)

½ teaspoon salt (3g)

½ cup milk (175g)

½ cup frozen lemonade concentrate, thawed

¼ cup vegetable oil (54g)

Zest from 1 lemon (optional)

1 tablespoon lemon extract

Yellow food coloring gel (optional)

For the Lemon Cream Cheese Frosting:

3 sticks unsalted butter, softened (339g)

16 oz cream cheese (two 8 oz packages)

1 teaspoon vanilla extract

1 teaspoon lemon extract (adjust to taste)

½ teaspoon salt

7 cups powdered sugar (805g)

Yellow coloring gel (optional)

Optional Glaze:

Extra lemonade concentrate, for brushing layers

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Instructions

• Preheat oven to 325°F. Grease and flour three 8-inch cake pans and line bottoms with parchment paper.
• In a bowl, whisk together cake flour, baking powder, baking soda, and salt. Set aside.
• In another bowl, combine milk, oil, thawed lemonade concentrate, lemon extract, and zest.
• In a stand mixer, beat butter and cream cheese on medium until smooth. Gradually add sugar and beat for 2-3 minutes.
• Add eggs one at a time, mixing until yolks disappear. Add yellow coloring gel if using.
• Alternate adding dry and wet mixtures to the batter, starting and ending with the dry. Mix just until combined.
• Divide batter evenly between pans and bake for 28-30 minutes or until a toothpick comes out clean.
• Cool cakes in pans for 5-10 minutes, then turn out onto wire racks to cool completely.

Notes

To make cake flour: Measure 3 cups all-purpose flour, remove 6 tbsp, and replace with 6 tbsp cornstarch. Whisk well.

Use room temperature ingredients for best results.

This recipe makes approximately 8 cups of batter and can also be used for cupcakes.

Chill frosting briefly if it gets too soft during decorating.

• Prep Time: 20 min + Time (Cooling/Decorating): 1 h 30 m
• Cook Time: 28 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American