Fresh Lemonade Cake Recipe

Nothing say summer like lemonade, and this lemonade cake is such a light cheery
summer dessert recipe that everyone will love. This quick-and-easy lemonade cake
recipe is layers tall for the perfect proportions of cake icing. You can easily
make it a blackberry, strawberry, or raspberry lemonade cake by topping with
raspberries at the end or popping several in with the cakes for not only a
pretty color pop, but to enhance the flavor too. I know this lemon cake wil be a
hit with family and friends alike!

Servings:

Author:

Course:

Appetizer Dessert

Cuisine:

Comfort Food Summer

Instructions

1 Preheat the oven to 350 F. Start by making the cake with an electric mixer. In a
large bowl, cream together the sugar and butter. Then mix in the lemon rind,
lemonade concentrate, vanilla and eggs. Finally beat in the flour, baking
powder, salt and buttermilk. Spoon the batter into THREE 9″ cake pans that
have been sprayed with cooking spray. Pop them into the oven for 30 minutes.
2 Take them out when they just start to turn golden and are firm to the touch. Let
them cool completely before you frost them. These cakes do not rise excessively
and are a more dense cake.
3 Meanwhile, let's make the frosting. Using an electric mixer, beat together the
butter and cream cheese. Then beat in the lemon rind and juice. Finally leave
the mixer on low to beat in the powdered sugar increasing the speed as it is
incorporated. When completely blended, frost the three layer cake. I like to add
a slice of lemon, fresh blackberries, and a little mint on the top to not only
pretty it up, but the blackberries taste fantastic with the lemonade cake.

Fresh Lemonade Cake Recipe

Course:

Cuisine:

🧂 Ingredients

Instructions

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