One day as a twenty three 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 is just that fluffy. Do you love lemon flavor. I do. Keeping fresh lemon around has so many uses, I think you could almost always use them up. Even if it’s in lemon water! And certainly for this cake!
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.
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.
- 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)
- Preheat oven to 350 degrees.
- Combine sugar, butter, lemon zest, lemon concentrate, vanilla extract, and eggs in a large bowl.
- 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.
Adapted from Cooking Light.