LEMONADE CAKE

April 11, 2013

When riding in an airplane, didn’t every kid want to walk and bounce on the clouds? Blame it on cartoons and Mario, but I wanted to live in them.

And then 8th grade science class happened. And I learned if I tried to stand on a cloud, I’d fall right through like air. (Although I hope I had already kind of pieced that concept together before age 14.)

Then one day as a 23 year old, I was mixing up a tasty lemonade cake and this batter happened. Seriously guys. Stirring this little bowl of ingredients with a rubber spatula is the closest real world experience we’ll ever have to living in cloud cities. It’s. Just. That. Fluffy.

Lemonade Cake from Rachel Schultz

LEMONADE CAKE
Serves 8-10

1 and 1/3 cups sugar
6 tablespoons butter, softened
1 tablespoon lemon zest
3 tablespoons lemonade concentrate, thawed
2 teaspoons vanilla extract
3 eggs
2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 and 1/4 cups buttermilk
Cooking spray
1 batch vanilla buttercream frosting

Preheat oven to 350 degrees. Combine sugar, butter, lemon zest, lemon concentrate, vanilla extract, and eggs in a large bowl.

Lemonade Cake from Rachel Schultz

In a separate bowl, stir together flour, baking powder, salt, and baking soda. Slowly add dry ingredients and buttermilk to wet ingredients until a uniform batter forms. Spray two 9 inch round baking pans with cooking spray and divide batter evenly into pans. Bake for 20 minutes, or until a toothpick comes out clean. Allow to cool for about 30 minutes before icing.

Lemonade Cake from Rachel Schultz

Lemonade Cake from Rachel Schultz

Lemonade Cake from Rachel Schultz

lemonade cake
 
Author:
Serves: 8-10
Ingredients
  • 1 and ⅓ cups sugar
  • 6 tablespoons butter, softened
  • 1 tablespoon lemon zest
  • 3 tablespoons lemonade concentrate, thawed
  • 2 teaspoons vanilla extract
  • 3 eggs
  • 2 cups flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 1 and ¼ cups buttermilk
  • Cooking spray
  • One batch of simple cream cheese frosting (link above)
Instructions
  1. Preheat oven to 350 degrees.
  2. Combine sugar, butter, lemon zest, lemon concentrate, vanilla extract, and eggs in a large bowl.
  3. In a separate bowl, stir together flour, baking powder, salt, and baking soda. Slowly add dry ingredients and buttermilk to wet ingredients until a uniform batter forms.
  4. Spray two 9 inch round baking pans with cooking spray and divide batter evenly into pans.
  5. Bake for 20 minutes, or until a toothpick comes out clean. Allow to cool for about 30 minutes before icing.

Adapted from Cooking Light.

Comments

  • Well Rachel! I made your lemonade cake and cream cheese frosting and it was excellent….My family really enjoyed it…in fact, I just had a piece for lunch…Oh I’m so bad…so thank you for sharing…
    and Rachel… Jesus is my everything too! :)

    • Rachel Schultz

      I definitely am guilty of having cake for meals too. That is wonderful to hear, Gail.

  • […] print this recipe, click here for the PDF version Slightly adapted from rachelschultz.com  Yield:  One 2 Layer Cake […]

  • Lil Morgan

    Totally yummy ! ! ! Try it out, know you’ll love it.

  • Sandy

    yummy cake

  • I still kind of wish I could bounce on clouds… This cake looks so summery and delicious! I have never thought to use frozen lemonade concentrate in a cake, what a great idea!

    • Rachel Schultz

      Thanks!

  • Your cake looks and sounds so delicious, thank you for the recipe!

    • Rachel Schultz

      You’re welcome! I check out your blog, Rosie. It’s super cute!

  • Looks so delicious..mhmmmm

    • Rachel Schultz

      Thanks!

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