Lemonade Layer Cake Recipe
- 6 tablespoons butter, softened
- 1-1/3 cups sugar
- 3 tablespoons thawed lemonade concentrate
- 2 tablespoons grated lemon peel
- 2 teaspoons vanilla extract
- 2 large eggs
- 2 large egg whites
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1-1/4 cups buttermilk
- 8 ounces reduced-fat cream cheese
- 2 tablespoons butter, softened
- 2 tablespoons grated lemon peel
- 2 teaspoons thawed lemonade concentrate
- 1 teaspoon vanilla extract
- 3-1/2 cups confectioners' sugar
- 1. In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add the lemonade concentrate, lemon peel and vanilla; mix well. Add eggs and egg whites, one at a time, beating well after each addition. Combine the flour, baking powder, baking soda and salt. Add to the butter mixture alternately with buttermilk, beating well after each addition.
- 2. Coat two 9-in. round baking pans with cooking spray and dust with flour. Pour batter into prepared pans.
- 3. Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to a wire rack to cool completely.
- 4. For frosting, in a small bowl, combine cream cheese and butter until smooth. Add the lemon peel, lemonade concentrate and vanilla; mix well. Gradually beat in confectioners' sugar until smooth. Spread frosting between layers and over top and sides of cake. Refrigerate for at least 1 hour before serving. Refrigerate leftovers. Yield: 16 servings.
Reviews for Lemonade Layer Cake
"This recipe is just delicious! I made it for a special meeting and the women loved it. Every time I use a "Taste of Home" recipe everyone wants the recipe. Keep up the good work. I love your website!"
"I read the reviews before I made this cake and I saw that there could be a problem with the cakes falling in the middle. When I made mine, I saw that after cooking for 20 minutes the sides of the cake looked done and the middle was not cooked. I lowered my oven to 300 degrees and watched the cake carefully and finally the toothpick came out clean. I thought the cake tasted okay, but not as lemony as I expected. The icing was too sweet. My husband did not like it at all. I love lemon and I was disappointed in the cake."
"I used PINK lemonade, changed 1 tsp vanilla for 1 tsp cherry extract. It was sweet and wonderful; tasted like a celebration cake! So we celebrated and indulged. Yes, too rich/heavy/dense for regular consumption. But for an occasion--try it."
"I made the cake in a 9x13" pan and used less sugar, but I agree with those who said it was too heavy. Would not make it again. But I did like the lemon frosting and will use that again."
"Very heavy and dense; too much frosting. Big disappointment."
"The cake did not rise well and did not have the best texture. The taste was good, but not great"
"Yumm - A delicious birthday cake for the lemon lover in the family. "
"Mmm.. I am a lemon lover to anything lemon and this cake was excellent! I will keep this as a favorite so thank you for sharing this! Since I'm such a lemon fan I used lemon extract rather than vanilla and it hit my lemon spot!"
"I made this cake for Easter, 2012, & everyone loved it! I, too, am a diabetic & I've learned through 43 yrs of living with the disease to modify recipes so I can eat them. For this one, I cut the sugar by 1/3. Instead of criticizing a recipe, I suggest sharing ways you modify them for people with health concerns. That would be helpful for others & not add a negative tone to these discussions!"
"to heavy and tu sweet"
"Made it twice.Second time in a 9"x13" .Both ways were absolutely wonderful.Great moist lemon flavor.Even better flavor the next day."