Name: Heavenly Lemonade Cream Cheese Layer Cake Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: American
Ingredients: 8 oz cream cheese, softened (226g); 1 ½ sticks (168g) unsalted butter, softened; 2 cups granulated 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 of one lemon (optional); 1 tablespoon lemon extract; Yellow food coloring gel (optional); 3 sticks unsalted butter, softened (339g); 16 oz full-fat cream cheese, softened; 1 teaspoon vanilla extract (4g); 1 teaspoon lemon extract (4g); ½ teaspoon salt (2g); 7 cups powdered sugar (805g), more or less to taste; Yellow food coloring gel (optional); A small amount of the reserved lemonade concentrate, for brushing layers

Jump to Recipe· 4.8 from 16 reviews

If you’re always on the hunt for a refreshing dessert with a little zing, the Heavenly Lemonade Cream Cheese Layer Cake is about to become your new obsession. This cake is sunshine in dessert form: plush layers of lemonade-scented cake, sandwiched and slathered with rich, tangy lemon cream cheese frosting. It’s a showstopper for birthdays, potlucks, Mother’s Day spreads, or any day you need a burst of citrus joy. Thanks to its uniquely bright flavor (and those gorgeous pale yellow layers!), the Heavenly Lemonade Cream Cheese Layer Cake is destined for repeat requests in your kitchen.

Heavenly Lemonade Cream Cheese Layer Cake Recipe - Recipe Image

Ingredients You’ll Need

The magic of the Heavenly Lemonade Cream Cheese Layer Cake lies in a handful of familiar ingredients that come together for maximum flavor, tang, and lusciousness. Each one plays a starring role: from the full-fat cream cheese for richness, to the lemonade concentrate for that punchy, unmistakable citrus blast.

Cream Cheese (full-fat, softened): Adds unbeatable smoothness and tang to both the cake and the frosting.
Unsalted Butter (softened): Lends moisture and a delicate, creamy crumb to each layer.
Granulated Sugar: Sweetens and lightens the cake for a tender crumb.
Large Eggs (room temperature): Helps bind everything together and creates a light, lift-off texture.
Cake Flour: Keeps your cake tender and soft—substitute with all-purpose, but it’s worth seeking out for the best texture!
Baking Powder and Baking Soda: Ensures your cake rises beautifully and stays fluffy.
Salt: Brings out those bright lemon flavors and balances the sweetness.
Milk: Moistens the batter and helps everything blend seamlessly.
Frozen Lemonade Concentrate (thawed): The star ingredient that infuses natural tartness—save a bit for brushing the layers or making a glaze.
Vegetable Oil: Locks in moisture for a soft bite that stays fresh longer.
Lemon Zest (optional): Adds an aromatic lemon scent for extra zing.
Lemon Extract: Deepens that sunny citrus flavor—McCormick brand is a favorite for its pure taste.
Yellow Food Coloring Gel (optional): For vibrant, lemon-yellow layers that wow at first glance.
Powdered Sugar: Essential for a dreamy, cloud-like frosting.
Vanilla Extract: Balances citrus with a warm, comforting note in the frosting.
Optional Lemon Glaze: Just a brush of lemonade concentrate makes each bite tangy and extra moist.

How to Make Heavenly Lemonade Cream Cheese Layer Cake

Step 1: Preheat and Prep Your Pans

Set your oven to 325°F (163°C). Grease and flour three 8-inch round cake pans so the layers release with zero drama, then line the bottoms with parchment circles for extra security.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together your cake flour, baking powder, baking soda, and salt. This simple step ensures your leaveners are evenly distributed and means fluffier, more even cake layers.

Step 3: Blend the Wet Ingredients

In another bowl, stir together your milk, vegetable oil, thawed lemonade concentrate, lemon extract, and (if using) lemon zest. This mixture will keep your batter silky and boost that irresistible lemony flavor.

Step 4: Cream Butter and Cream Cheese

In a stand mixer, beat the softened butter and cream cheese together until they’re impossibly smooth and creamy—about 2 minutes. This sets the foundation for a melt-in-your-mouth texture.

Step 5: Add Sugar for Lift

Slowly sprinkle in the granulated sugar. Beat everything for 2–3 minutes until the mixture is light, pale, and fluffy. This process traps air, helping your cake rise and stay tender.

Step 6: Incorporate the Eggs

Add your eggs one at a time, blending just long enough for the yolks to vanish. A drop or two of yellow food gel now is perfect if you want a cheery yellow crumb; just be brief so you don’t over-mix!

Step 7: Combine Wet and Dry Mixtures

With your mixer on low, add your dry and wet mixtures in stages: begin and end with dry (three goes with the flour mix, two with your milky lemon blend). This method helps create a smooth, even batter—no over-mixing, no dense cake.

Step 8: Divide, Bake, and Test

Pour the batter evenly into your prepared pans, smoothing the tops. Slide into the oven and bake for 28–30 minutes. When a toothpick poked into the center comes out clean or with a few moist crumbs, you’re golden.

Step 9: Cool and Get Ready to Frost

Let your cakes rest in their pans for 5–10 minutes before turning them out onto a wire rack. They need to be completely cool before frosting, so don’t rush—grab a coffee, do the dishes, or sneak a taste of frosting while you wait!

Step 10: Make the Lemon Cream Cheese Frosting

Beat the softened butter until fluffy. Add cream cheese and continue beating till it’s a uniform, creamy blend. Pour in vanilla, lemon extract, and salt, then gradually add powdered sugar to create a dreamy, tangy lemon frosting. Add a touch of yellow gel if you like. If the frosting feels a bit stiff, a splash of milk or lemonade concentrate loosens it up perfectly.

Step 11: Assemble the Heavenly Lemonade Cream Cheese Layer Cake

Set your first cake layer onto a serving plate, brush the top with lemonade concentrate for juicy lemon flavor, and add a thick layer of frosting. Repeat for the second and third layers, always swooping on more frosting between them. Frost the outside in a thin crumb coat and chill for 10 minutes to lock in crumbs, then finish with a second, thick coat. Add piped borders or swirls for that bakery-worthy finish.

How to Serve Heavenly Lemonade Cream Cheese Layer Cake

Garnishes

For an unforgettable finish, top your Heavenly Lemonade Cream Cheese Layer Cake with curls of lemon zest, candied lemon slices, or delicate edible flowers. A few fresh berries (blueberries, raspberries, or strawberries) tucked around the border make for a beautiful—and delicious—presentation!

Side Dishes

This cake is already a star, but if you’re planning a celebratory spread, pair each slice with a scoop of lemon sorbet, a cup of hot Earl Grey tea, or a crisp fruit salad. The combination accentuates the cake’s bright flavors without overpowering its luscious richness.

Creative Ways to Present

If you want to go above and beyond, bake the cake as cupcakes or mini cakelettes for individualized servings. Layer squares in jam jars for portable picnic desserts, or use a tall glass trifle dish with cubes of cake, berries, and extra frosting for a striking, shareable treat. However you serve it, the Heavenly Lemonade Cream Cheese Layer Cake always brings big smiles.

Make Ahead and Storage

Storing Leftovers

After the celebration, store leftover cake slices in an airtight container in the fridge. Thanks to the cream cheese frosting, the cake stays tender and the flavors only deepen after a day or two. Let slices come to room temperature for full flavor before serving again.

Freezing

If you want to get ahead, fully frosted or unfrosted cake layers freeze beautifully. Wrap each layer tightly in plastic and foil, then freeze for up to 2 months. Thaw overnight in the refrigerator before assembling and serving your Heavenly Lemonade Cream Cheese Layer Cake.

Reheating

The cake is best enjoyed at cool room temperature, so if it’s chilled from storage, let it sit out for about 30 minutes before serving. Avoid microwaving, which can ruin the texture of creamy frosting and tender cake alike.

FAQs

Can I use homemade lemonade instead of frozen concentrate?

For the signature punchy lemon flavor, frozen lemonade concentrate is best. Homemade lemonade may be too dilute, making it tricky to get the same vibrant citrus taste that’s a hallmark of the Heavenly Lemonade Cream Cheese Layer Cake.

Is it possible to make this cake gluten-free?

Absolutely! Try substituting a good-quality gluten-free flour blend meant for baking. Check that it contains xanthan gum to help with texture, and use weights for best accuracy.

Can I make cupcakes instead of a layer cake?

Yes—you’ll get about 24 cupcakes from this batter. They bake up perfectly flat with just a touch of dome, making them great for generous frosting swirls. Check for doneness around 18–20 minutes.

Will this cake be overly sweet with all that sugar and lemonade?

Surprisingly, no! The tartness of the lemonade and lemon zest balances out all the sweetness in both the cake and cream cheese frosting. If you prefer less sweet desserts, you can always dial back the powdered sugar in the frosting to taste.

Should I use gel or liquid food coloring for the cake and frosting?

Gel food coloring is best for the Heavenly Lemonade Cream Cheese Layer Cake, since it provides vibrant color without changing the consistency of your batter or frosting. Liquid coloring can work in a pinch, just use it sparingly.

Final Thoughts

Few desserts catch eyes and win hearts like the Heavenly Lemonade Cream Cheese Layer Cake. If you’ve ever wanted to bake a cake that truly tastes like sunshine, this is it. Gather your ingredients, invite some friends over, and dive in—the first bite is sure to spark pure, lemony bliss!