This extremely moist Lemonade Layer Cake is smooth, lemony and scrumptious with only a trace of tartness from the concentrated lemonade within the recipe.
Hold this recipe in thoughts for the lemon lovers in your life! It’s excellent for all types of events, from birthdays to holidays, showers, and extra!
Find out how to Make Lemonade Layer Cake
You will discover the complete, printable Lemonade Layer Cake recipe additional down on this put up. Here’s a fast take a look at our steps!
- Preheat the oven to 325 levels F. Grease and flour three 8 inch pans. We prefer to line the underside of our pans with circles of parchment paper.
- Dry Elements: In a medium bowl, whisk the cake flour, baking powder, baking soda, and salt for 30 seconds and put aside.
- In one other bowl, mix the milk, vegetable oil, ½ cup concentrated lemonade (thawed), lemon extract, and lemon zest. Put aside.
- Within the bowl of your mixer, add the butter and softened cream cheese and blend at medium pace till easy.
- Step by step add the sugar and blend at medium pace for 2-3 minutes.
- Add the room temperature eggs separately, mixing till the yellow of the yolk disappears. If utilizing Yellow Coloring Gel, you may add it now or any time through the mixing course of.
- With the mixer on low pace, alternately add the flour combination and the milk combination, starting and ending with the flour combination (We did 3 additions of the dry combination, 2 additions of moist). Barely enhance the mixer pace simply till mixed.
- Divide the batter between the three ready pans.
- Bake at 325 levels F for 28-Half-hour or till a toothpick inserted into the middle comes out clear or with just some crumbs connected. Let cool for 5-10 minutes within the pans on a wire rack earlier than turning out.
- This recipe makes roughly 8 cups of batter. Works for cupcakes additionally.
Lemon Cream Cheese Frosting
We stuffed and frosted our cake with a creamy and scrumptious Lemon Cream Cheese frosting. This straightforward recipe comes collectively shortly and is SO good! It’s a mixture of softened cream cheese, softened butter, powdered sugar, a pinch of salt, and lemon extract. We used a little bit of yellow coloring gel additionally.
We have used a number of totally different variations of lemon cream cheese frosting over time. Right now’s recipe makes loads of frosting for filling, frosting, and adorning the cake.
Adorning the Cake
As soon as the lemonade cake layers have cooled, it’s time to embellish! Place the primary cake layer on a cake pedestal or cake base. Then, we flippantly brushed the highest of the cake layer utilizing a few of the leftover concentrated lemonade. (This step is non-compulsory however we just like the added increase of lemonade taste).
Subsequent, we added a layer of lemon cream cheese frosting.
Repeat these steps for the opposite cake layers. After making use of the third cake layer, flippantly brush with the concentrated lemonade and frost the cake. We prefer to first apply a skinny (crumb coat) layer of frosting across the sides and prime.
Then, we popped it into the freezer for 10-Quarter-hour to agency every part up a bit earlier than making use of the ultimate coat of frosting. This non-compulsory step helps to stop the layers from shifting round as you embellish.
Adorn the cake nonetheless you want! We used a small, offset spatula to frost after which apply texture to the frosting across the sides and prime of the cake. We then added a prime border utilizing a massive (1M) star tip.
Recipe FAQs
Extra Lemon Muffins
We now have many extra lemony truffles and cupcakes to share with you! You will discover a number of our favorites in our assortment of lemon truffles. You may discover our lemon cake from scratch, lemon buttermilk cake, lemon velvet cake, and lots of extra.
Thanks a lot for stopping by! We hope that you simply take pleasure in this lemonade layer cake. Hold it in thoughts on your subsequent celebration! Your loved ones and buddies will like it. ;0)
Lemon Cream Cheese Frosting
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Preheat the oven to 325 levels F. Grease and flour three 8 inch pans. We prefer to line the underside of our pans with circles of parchment paper.
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In a medium bowl, whisk the cake flour, baking powder, baking soda, and salt for 30 seconds and put aside.
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In one other bowl, mix the milk, vegetable oil, ½ cup concentrated lemonade (thawed), lemon extract, and lemon zest. Put aside.
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Within the bowl of your mixer, add the butter and softened cream cheese and blend at medium pace till easy.
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Step by step add the sugar and blend at medium pace for 2-3 minutes.
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Add the room temperature eggs separately, mixing till the yellow of the yolk disappears. If utilizing Yellow Coloring Gel, you may add it now or any time through the mixing course of.
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With the mixer on low pace, alternately add the flour combination and the milk combination, starting and ending with the flour combination (We did 3 additions of the dry combination, 2 additions of moist). Barely enhance the mixer pace simply till mixed.
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Divide the batter between the three ready pans.
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Bake at 325 levels F for 28-Half-hour or till a toothpick inserted into the middle comes out clear or with just some crumbs connected. Let cool for 5-10 minutes within the pans on a wire rack earlier than turning out.
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This recipe makes roughly 8 cups of batter. Works for cupcakes additionally (though there can be little to no dome).
For the Lemon Cream Cheese Frosting
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Combine the softened butter on low to medium pace till softened and easy.
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Add the softened cream cheese to the butter, mixing at low to medium pace till easy and effectively mixed.
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Add the lemon flavoring. Step by step add the powdered sugar, beating on low pace till blended. Add coloring gel if you’re tinting the frosting.
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Proceed to combine on low to medium pace till effectively mixed and easy. If the frosting is simply too thick, you may add a small quantity of milk or lemonade focus.
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Retailer within the fridge. If making the frosting prematurely, permit to sit down on the kitchen counter till it comes nearer to room temperature. You might must remix.
Meeting
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As soon as the cake layers have cooled, place the primary cake layer on a cake pedestal.
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Subsequent, we flippantly brushed the highest of the cake layer with concentrated lemonade, utilizing a silicone pastry brush. This step is non-compulsory however provides a lift of lemonade taste.
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Subsequent, unfold with lemon cream cheese frosting, prime with the subsequent cake layer and repeat steps. Prime with the third cake layer and flippantly brush the highest with lemonade focus.
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Frost the highest and sides of the cake with a skinny layer of frosting. At this level I prefer to freeze the cake for 10 minutes earlier than making use of the ultimate layer of frosting. Adorn nonetheless you want! We used a small offset spatula to texture the frosting across the sides and prime of the cake, and used a 1M piping tip for the highest border.
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Cream cheese frostings are softer than buttercream. If at any time it turns into too smooth to simply embellish with, simply pop it within the freezer for 5 or ten minutes to agency it up a bit.
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This cake ought to be refrigerated. For optimum taste and texture, take away the cake from the fridge a few hours earlier than serving. This may permit the cake and frosting to heat and soften.
Substitution for Cake Flour: (Utilizing all goal flour (plain in UK) to make Cake Flour) For every cup of flour in a recipe, take away 2 Tablespoons of flour and substitute with 2 Tablespoons cornstarch (cornflour within the UK). This recipe has 3 cups of flour so you’ll measure out 3 cups of all goal flour, take away 6 Tablespoons and substitute with 6 Tablespoons cornstarch, whisk to mix