Lemonade Party Cake
Brighten up any celebration with this zesty and refreshing Lemonade Party Cake! Infused with the tangy sweetness of freshly squeezed lemon juice and topped with a glossy lemon glaze, this homemade cake is a citrus lover’s dream. The moist, tender crumb pairs perfectly with the vibrant zing of lemon zest, creating a dessert that's equal parts airy and decadent. Quick to prepare with just 20 minutes of prep time, this easy-to-make cake is perfect for birthdays, spring gatherings, or a casual weekend treat. Serve it sliced into elegant squares for a crowd-pleasing dessert that's bursting with sunshine in every bite.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 3 teaspoons baking powder
- 0.5 teaspoons salt
- 0.75 cups unsalted butter (softened)
- 1.75 cups granulated sugar
- 4 count large eggs
- 2 teaspoons pure vanilla extract
- 0.5 cups freshly squeezed lemon juice
- 0.5 cups milk
- 1.5 cups powdered sugar
- 0.25 cups freshly squeezed lemon juice (for glaze)
- 1 tablespoons lemon zest
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking 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.
Using a hand or stand mixer, cream the softened unsalted butter and granulated sugar together on medium speed until light and fluffy (about 3-4 minutes).
Add the eggs one at a time, beating well after each addition, followed by the vanilla extract.
Mix in the lemon juice and milk on low speed. The batter may look slightly curdled, but this is normal.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
Pour the batter evenly into the prepared pan and smooth the top with a spatula.
Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
While the cake cools, prepare the glaze by whisking together the powdered sugar, 1/4 cup of lemon juice, and lemon zest until smooth.
Once the cake is completely cool, pour the glaze over the top, spreading it evenly with a spatula. Allow the glaze to set for 15-20 minutes.
Slice the cake into squares or rectangles and serve! Store leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
4831 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.1 g | 218% | |
| Saturated Fat | 99.2 g | 496% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1142 mg | 381% | |
| Sodium | 2891 mg | 126% | |
| Total Carbohydrate | 791.4 g | 288% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 537.5 g | ||
| Protein | 61.5 g | 123% | |
| Vitamin D | 7.5 mcg | 38% | |
| Calcium | 373 mg | 29% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 1035 mg | 22% | |
*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.
