Lemonade Cake
Bright, tangy, and delightfully refreshing, this Lemonade Cake is the ultimate dessert for lemon lovers! Bursting with the zesty flavors of fresh lemon juice and zest, this homemade treat delivers a moist, tender crumb thanks to its rich combination of butter, sugar, and milk. Topped with a glossy lemonade glaze made from powdered sugar and thawed lemonade concentrate, each bite is the perfect balance of sweet and tart. Ready in just under an hour and serving up to 12, this easy-to-make cake is perfect for summer gatherings, picnics, or any occasion that calls for a citrusy sweet finish. Garnish with thin lemon slices or extra zest for a show-stopping presentation, and enjoy the sunny burst of flavor in every slice!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 1 cup Unsalted butter (softened)
- 2 cups Granulated sugar
- 4 large Eggs
- 0.5 cup Lemon juice
- 2 tablespoons Lemon zest
- 1 cup Milk
- 1.5 cups Powdered sugar
- 0.25 cup Lemonade concentrate (thawed)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch cake pan, or line it with parchment paper for easy removal.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the softened butter and granulated sugar together with a hand or stand mixer at medium speed until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition.
Stir in the lemon juice and lemon zest, mixing until combined.
On low speed, alternately add the dry flour mixture in three additions and the milk in two additions, beginning and ending with the dry ingredients. Mix just until combined; do not overmix.
Pour the batter into the prepared cake pan and spread it evenly with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
To prepare the glaze, whisk together the powdered sugar and thawed lemonade concentrate in a small bowl until smooth.
Once the cake has cooled, spoon the lemonade glaze evenly over the top of the cake, allowing it to drizzle down the sides.
For added decoration, you can garnish the cake with thin slices of lemon or extra lemon zest.
Slice and serve! Store any leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
474 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.6 g | 24% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 207 mg | 9% | |
| Total Carbohydrate | 71.9 g | 26% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 51.0 g | ||
| Protein | 5.7 g | 11% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 42 mg | 3% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 91 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
