Luscious Lemonade Layer Cake
Delight your taste buds with the zesty sweetness of this Luscious Lemonade Layer Cake, a citrus-infused dessert that’s as gorgeous as it is delicious! Perfect for lemon lovers, this show-stopping cake features three layers of tender, moist lemon cake, made with freshly squeezed lemon juice and fragrant lemon zest, for a burst of bright, tangy flavor in every bite. The rich and fluffy lemon buttercream frosting adds a luxurious touch, while a sprinkle of lemon zest on top provides the perfect garnish. Whether you're celebrating a special occasion or simply indulging your sweet tooth, this easy-to-make lemonade layer cake is sure to steal the spotlight. With a prep time of just 25 minutes, it's the ultimate citrus dessert for spring and summer gatherings!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 1 cup Unsalted butter (softened)
- 2 cups Granulated sugar
- 4 pieces Large eggs
- 0.5 cup Freshly squeezed lemon juice
- 2 tablespoons Lemon zest
- 1 cup Buttermilk
- 4 cups Powdered sugar
- 1.5 cups Unsalted butter (softened, for frosting)
- 0.25 cup Lemon juice (for frosting)
- 1 tablespoon Lemon zest (for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans or line them with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3 minutes.
Add the eggs, one at a time, beating well after each addition.
Mix in the lemon juice and zest until just combined.
Alternate adding the dry ingredients and buttermilk to the wet mixture, starting and ending with the dry ingredients. Mix until the batter is smooth, but avoid overmixing.
Divide the batter evenly among the prepared cake pans, smoothing the tops with a spatula.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
While the cakes cool, prepare the frosting. In a large bowl, beat the softened butter with an electric mixer until creamy.
Gradually add the powdered sugar, 1 cup at a time, beating well after each addition.
Mix in the lemon juice until the frosting is smooth and fluffy.
Once the cakes are completely cool, place one layer on a serving plate. Spread a generous layer of frosting on top.
Add the second cake layer and repeat with frosting. Top with the third layer and frost the top and sides of the entire cake.
Garnish with lemon zest for a final tangy touch.
Refrigerate the cake for at least 30 minutes before serving to allow the frosting to set slightly. Serve and enjoy!
Nutrition Facts
Calories |
9236 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 511.2 g | 655% | |
| Saturated Fat | 315.1 g | 1576% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 2062 mg | 688% | |
| Sodium | 3547 mg | 154% | |
| Total Carbohydrate | 1148.5 g | 418% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 887.6 g | ||
| Protein | 68.3 g | 137% | |
| Vitamin D | 15.7 mcg | 79% | |
| Calcium | 611 mg | 47% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 1407 mg | 30% | |
*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.
