This extremely moist Lemonade Layer Cake is delicate, lemony and scrumptious with only a trace of tartness from the concentrated lemonade within the recipe.
Hold this recipe in thoughts for the lemon lovers in your life! It’s good for all kinds of events, from birthdays to holidays, showers, and extra!
Learn how to Make Lemonade Layer Cake
You will discover the total, printable Lemonade Layer Cake recipe additional down on this put up. Here’s a fast have a look at our steps!
- Preheat the oven to 325 levels F. Grease and flour three 8 inch pans. We wish to line the underside of our pans with circles of parchment paper.
- Dry Components: In a medium bowl, whisk the cake flour, baking powder, baking soda, and salt for 30 seconds and put aside.
- In one other bowl, mix the milk, vegetable oil, ½ cup concentrated lemonade (thawed), lemon extract, and lemon zest. Put aside.
- Within the bowl of your mixer, add the butter and softened cream cheese and blend at medium pace till easy.
- Progressively add the sugar and blend at medium pace for 2-3 minutes.
- Add the room temperature eggs one by one, mixing till the yellow of the yolk disappears. If utilizing Yellow Coloring Gel, you’ll be able to add it now or any time in the course of the mixing course of.
- With the mixer on low pace, alternately add the flour combination and the milk combination, starting and ending with the flour combination (We did 3 additions of the dry combination, 2 additions of moist). Barely improve the mixer pace simply till mixed.
- Divide the batter between the three ready pans.
- Bake at 325 levels F for 28-Half-hour or till a toothpick inserted into the middle comes out clear or with only a few crumbs hooked up. Let cool for 5-10 minutes within the pans on a wire rack earlier than turning out.
- This recipe makes roughly 8 cups of batter. Works for cupcakes additionally.
Lemon Cream Cheese Frosting
We stuffed and frosted our cake with a creamy and scrumptious Lemon Cream Cheese frosting. This straightforward recipe comes collectively rapidly and is SO good! It’s a mixture of softened cream cheese, softened butter, powdered sugar, a pinch of salt, and lemon extract. We used a little bit of yellow coloring gel additionally.
We have used just a few completely different variations of lemon cream cheese frosting over time. At present’s recipe makes loads of frosting for filling, frosting, and adorning the cake.
Adorning the Cake
As soon as the lemonade cake layers have cooled, it’s time to enhance! Place the primary cake layer on a cake pedestal or cake base. Then, we flippantly brushed the highest of the cake layer utilizing a number of the leftover concentrated lemonade. (This step is elective however we just like the added increase of lemonade taste).
Subsequent, we added a layer of lemon cream cheese frosting.
Repeat these steps for the opposite cake layers. After making use of the third cake layer, flippantly brush with the concentrated lemonade and frost the cake. We wish to first apply a skinny (crumb coat) layer of frosting across the sides and prime.
Then, we popped it into the freezer for 10-Quarter-hour to agency every little thing up a bit earlier than making use of the ultimate coat of frosting. This elective step helps to forestall the layers from shifting round as you enhance.
Embellish the cake nonetheless you want! We used a small, offset spatula to frost after which apply texture to the frosting across the sides and prime of the cake. We then added a prime border utilizing a giant (1M) star tip.
Recipe FAQs
Extra Lemon Desserts
Now we have many extra lemony truffles and cupcakes to share with you! You will discover plenty of our favorites in our assortment of lemon truffles. You may discover our lemon cake from scratch, lemon buttermilk cake, lemon velvet cake, and plenty of extra.
Thanks a lot for stopping by! We hope that you just get pleasure from this lemonade layer cake. Hold it in thoughts to your subsequent celebration! Your loved ones and mates will find it irresistible. ;0)
Lemon Cream Cheese Frosting
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Preheat the oven to 325 levels F. Grease and flour three 8 inch pans. We wish to line the underside of our pans with circles of parchment paper.
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In a medium bowl, whisk the cake flour, baking powder, baking soda, and salt for 30 seconds and put aside.
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In one other bowl, mix the milk, vegetable oil, ½ cup concentrated lemonade (thawed), lemon extract, and lemon zest. Put aside.
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Within the bowl of your mixer, add the butter and softened cream cheese and blend at medium pace till easy.
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Progressively add the sugar and blend at medium pace for 2-3 minutes.
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Add the room temperature eggs one by one, mixing till the yellow of the yolk disappears. If utilizing Yellow Coloring Gel, you’ll be able to add it now or any time in the course of the mixing course of.
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With the mixer on low pace, alternately add the flour combination and the milk combination, starting and ending with the flour combination (We did 3 additions of the dry combination, 2 additions of moist). Barely improve the mixer pace simply till mixed.
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Divide the batter between the three ready pans.
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Bake at 325 levels F for 28-Half-hour or till a toothpick inserted into the middle comes out clear or with only a few crumbs hooked up. Let cool for 5-10 minutes within the pans on a wire rack earlier than turning out.
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This recipe makes roughly 8 cups of batter. Works for cupcakes additionally (though there shall be little to no dome).
For the Lemon Cream Cheese Frosting
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Combine the softened butter on low to medium pace till softened and easy.
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Add the softened cream cheese to the butter, mixing at low to medium pace till easy and nicely mixed.
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Add the lemon flavoring. Progressively add the powdered sugar, beating on low pace till blended. Add coloring gel if you’re tinting the frosting.
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Proceed to combine on low to medium pace till nicely mixed and easy. If the frosting is just too thick, you’ll be able to add a small quantity of milk or lemonade focus.
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Retailer within the fridge. If making the frosting upfront, permit to take a seat on the kitchen counter till it comes nearer to room temperature. It’s possible you’ll have to remix.
Meeting
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As soon as the cake layers have cooled, place the primary cake layer on a cake pedestal.
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Subsequent, we flippantly brushed the highest of the cake layer with concentrated lemonade, utilizing a silicone pastry brush. This step is elective however provides a lift of lemonade taste.
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Subsequent, unfold with lemon cream cheese frosting, prime with the subsequent cake layer and repeat steps. Prime with the third cake layer and flippantly brush the highest with lemonade focus.
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Frost the highest and sides of the cake with a skinny layer of frosting. At this level I wish to freeze the cake for 10 minutes earlier than making use of the ultimate layer of frosting. Embellish nonetheless you want! We used a small offset spatula to texture the frosting across the sides and prime of the cake, and used a 1M piping tip for the highest border.
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Cream cheese frostings are softer than buttercream. If at any time it turns into too delicate to simply enhance with, simply pop it within the freezer for 5 or ten minutes to agency it up a bit.
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This cake ought to be refrigerated. For optimum taste and texture, take away the cake from the fridge a few hours earlier than serving. It will permit the cake and frosting to heat and soften.
Substitution for Cake Flour: (Utilizing all objective flour (plain in UK) to make Cake Flour) For every cup of flour in a recipe, take away 2 Tablespoons of flour and change with 2 Tablespoons cornstarch (cornflour within the UK). This recipe has 3 cups of flour so you’ll measure out 3 cups of all objective flour, take away 6 Tablespoons and change with 6 Tablespoons cornstarch, whisk to mix
