LEMONADE CAKE

April 11, 2013 · 11 comments

in Desserts, Recipes

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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 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
One batch of simple cream cheese 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 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.

Modified from Cooking Light.

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{ 10 comments… read them below or add one }

gail kratz July 7, 2014 at 3:53 pm

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! :)

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Rachel Schultz July 7, 2014 at 3:58 pm

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

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Lil Morgan October 19, 2013 at 11:30 pm

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

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Sandy July 27, 2013 at 2:17 pm

yummy cake

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Cate @ ChezCateyLou April 16, 2013 at 6:43 pm

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!

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Rachel Schultz April 16, 2013 at 7:15 pm

Thanks!

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Rosie @ Blueberry Kitchen April 16, 2013 at 9:47 am

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

Reply

Rachel Schultz April 16, 2013 at 3:07 pm

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

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Jessiekays April 11, 2013 at 7:17 am

Looks so delicious..mhmmmm

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Rachel Schultz April 11, 2013 at 2:57 pm

Thanks!

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