Description
This Heavenly Lemonade Cream Cheese Layer Cake is a delightful dessert that beautifully combines the fresh, tangy flavors of lemonade with rich cream cheese frosting. Perfect for special occasions or whenever you crave a sweet and citrusy treat.
Ingredients
Lemonade Cake:
- 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)
Lemon Cream Cheese Frosting:
- 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)
Optional Lemon Glaze:
- A small amount of the reserved lemonade concentrate, for brushing layers
Instructions
- Prepare the Cake: Preheat the oven to 325°F (163°C). Grease and flour three 8-inch round cake pans, then line the bottoms with parchment paper circles.
- Dry Ingredients: Whisk together cake flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
- Wet Ingredients: Combine milk, oil, lemonade concentrate, lemon extract, and lemon zest in another bowl.
- Cream Butter & Cream Cheese: Beat butter and cream cheese in a stand mixer until smooth.
- Add Sugar: Gradually add sugar and beat until light and fluffy.
- Add Eggs: Beat in eggs one at a time, mixing just until combined. Add yellow coloring if using.
- Combine Wet and Dry Mixtures: Alternate adding dry and wet mixtures on low speed. Mix until just combined.
- Bake: Divide batter among pans and bake for 28–30 minutes. Cool cakes on a wire rack.
- Make the Lemon Cream Cheese Frosting: Beat butter, cream cheese, vanilla, lemon extract, and salt until smooth. Gradually add powdered sugar until creamy. Tint with yellow gel color if desired.
- Assemble the Cake: Place the first cake layer on a serving plate. Brush with lemonade concentrate, frost, and repeat with remaining layers. Apply crumb coat, frost the outside, and decorate as desired.
Notes
- This cake batter can also be used for cupcakes.
- Store frosting in the refrigerator and remix before using if made ahead.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 480
- Sugar: 56g
- Sodium: 320mg
- Fat: 23g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 0.5g
- Protein: 4g
- Cholesterol: 95mg
