Lemonade Cake 3
Bright, zesty, and bursting with citrusy charm, Lemonade Cake 3 is the ultimate dessert for lemon lovers. This refreshing cake features tender layers infused with vibrant lemonade concentrate and aromatic lemon zest for a delightful tang. A smooth, tangy lemon glaze drizzled on top adds the perfect finishing touch, balancing the sweetness with a zingy twist. With simple ingredients and easy-to-follow steps, this dessert is perfect for any occasion, from summer gatherings to afternoon tea. In just under an hour, you can create a show-stopping cake that’s as beautiful as it is delicious. Whether served as single layers or a gorgeous double-tier creation, Lemonade Cake 3 is guaranteed to leave your taste buds dancing! Keywords: lemonade cake recipe, lemon dessert, summer cake, easy citrus cake, tangy lemon glaze
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1.5 cups Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.75 cups Unsalted butter, softened
- 4 large Eggs
- 1 cup Whole milk
- 0.5 cup Lemonade concentrate (thawed)
- 2 tablespoons Lemon zest
- 2 cups Powdered sugar
- 3 tablespoons Lemon juice (freshly squeezed)
- 1 tablespoon Water
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
In a medium bowl, sift together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the softened butter and granulated sugar together using a hand or stand mixer on medium speed until light and fluffy, about 2-3 minutes.
Add the eggs one at a time to the butter-sugar mixture, beating well after each addition.
Reduce the mixer speed to low. Gradually add the dry ingredients mixture in three additions, alternating with the milk and lemonade concentrate. Begin and end with the dry ingredients. Do not overmix.
Stir in the lemon zest by hand until evenly distributed in the batter.
Divide the batter evenly between the two prepared cake pans and smooth the tops with a spatula.
Bake in the preheated oven for 28-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Then transfer the cakes to a wire rack to cool completely.
To make the glaze, whisk together the powdered sugar, lemon juice, and water in a small bowl until smooth and pourable.
Once the cakes are completely cool, drizzle the lemon glaze evenly over the top of each layer. Allow the glaze to set for 15 minutes.
If desired, stack the cakes to create a layered cake or serve as two single-layer cakes. Garnish with lemon slices or additional lemon zest for a decorative touch.
Serve and enjoy your Lemonade Cake 3!
Nutrition Facts
Calories |
5055 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 173.8 g | 223% | |
| Saturated Fat | 102.4 g | 512% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1161 mg | 387% | |
| Sodium | 2496 mg | 109% | |
| Total Carbohydrate | 829.9 g | 302% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 582.9 g | ||
| Protein | 66.0 g | 132% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 538 mg | 41% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 1114 mg | 24% | |
*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.
