LEMONADE CAKE

April 11, 2013
Rachel Schultz

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.

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
 
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.

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Comments

  • It’s look like fancy it tast good

  • 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!

  • 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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