Lemonade Cake is a vibrant and tangy dessert that brings together the perfect balance of sweet and citrusy flavors. Made with fresh lemon juice, zest, and a luscious lemonade-infused glaze, this cake is moist, fluffy, and packed with sunshine in every bite. It’s the perfect treat for warm weather, tea parties, or any occasion that calls for a refreshing and light dessert. Whether served plain, dusted with powdered sugar, or topped with a creamy lemon frosting, this cake is sure to brighten your day.
What Makes This Cake Special?
Lemonade Cake is a must-try for citrus lovers. Unlike a traditional lemon cake, this version has an extra punch of flavor, thanks to a lemonade syrup that soaks into the cake, making it incredibly moist and zesty. The balance of tartness and sweetness creates a refreshing and satisfying treat. It’s easy to make, pairs wonderfully with berries, and is a fantastic alternative to heavier desserts.
Cooking Time
- Prep Time: 15 minutes
- Bake Time: 35 minutes
- Cooling Time: 30 minutes
- Total Time: 1 hour 20 minutes
- Servings: 10-12 slices
Ingredients
For the Cake
- 1 cup unsalted butter (softened)
- 1 ½ cups granulated sugar
- 3 large eggs
- 2 ½ cups all-purpose flour
- 1 tablespoon lemon zest
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup buttermilk
- ¼ cup fresh lemon juice
- 1 teaspoon vanilla extract
For the Lemonade Syrup
- ½ cup fresh lemon juice
- ½ cup granulated sugar
For the Lemon Glaze (Optional)
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice
Instructions
1. Prepare the Batter
Preheat the oven to 350°F (175°C). Grease and flour a 9-inch cake pan or bundt pan.
In a large bowl, cream together the butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in the lemon zest and vanilla extract.
2. Incorporate Dry and Wet Ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk and lemon juice. Mix until just combined.
3. Bake the Cake
Pour the batter into the prepared pan and spread evenly. Bake for 35 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack.
4. Add the Lemonade Syrup
While the cake is still warm, heat the lemon juice and sugar in a small saucepan over medium heat until the sugar dissolves. Poke small holes in the cake with a toothpick and slowly pour the syrup over it. Let the cake absorb the syrup completely.
5. Finish with a Lemon Glaze
Once the cake has cooled, whisk together the powdered sugar and lemon juice to form a smooth glaze. Drizzle over the cake for extra sweetness and tang.
Variations
- Berry Lemonade Cake: Add fresh blueberries or raspberries to the batter for a fruity twist.
- Frosted Lemonade Cake: Top with a cream cheese or buttercream frosting for a richer flavor.
- Lemon Poppy Seed Cake: Stir in 1 tablespoon of poppy seeds for a delightful crunch.
- Dairy-Free Version: Use almond milk mixed with 1 teaspoon of vinegar as a buttermilk substitute.
Equipment You’ll Need
- Mixing bowls
- Hand or stand mixer
- Whisk
- Measuring cups and spoons
- Cake pan or bundt pan
- Cooling rack
Nutritional Information (Per Slice)
- Calories: 290
- Fat: 12g
- Carbohydrates: 42g
- Protein: 4g
- Sugar: 28g
(Nutritional values may vary based on ingredient brands and portion sizes.)
Storage Tips
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigeration: Keep in the fridge for up to a week. Let it come to room temperature before serving.
- Freezing: Wrap slices in plastic wrap and freeze for up to 2 months. Thaw before serving.
My Cooking Experience
With over 4 years of baking experience, Lemonade Cake has become one of my favorite citrus desserts. The key to making this cake stand out is using fresh lemon juice and zest for maximum flavor. I love how the lemonade syrup enhances the moisture and tanginess, making every bite bright and refreshing. Whether for a summer gathering or a simple homemade treat, this cake always brings a burst of sunshine to the table.
Conclusion
Lemonade Cake is a refreshing, tangy, and perfectly sweet dessert that’s easy to make and full of citrus flavor. The lemonade syrup keeps it moist, while the glaze adds a finishing touch of brightness. Whether you serve it plain, with fresh berries, or with a creamy frosting, this cake is sure to impress. Try it today and enjoy a slice of sunshine in every bite!
Lemonade Cake
Ingredients
Method
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch cake pan or bundt pan. In a large bowl, cream together the butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in the lemon zest and vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk and lemon juice. Mix until just combined.
- Pour the batter into the prepared pan and spread evenly. Bake for 35 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack.
- While the cake is still warm, heat the lemon juice and sugar in a small saucepan over medium heat until the sugar dissolves. Poke small holes in the cake with a toothpick and slowly pour the syrup over it. Let the cake absorb the syrup completely.
- Once the cake has cooled, whisk together the powdered sugar and lemon juice to form a smooth glaze. Drizzle over the cake for extra sweetness and tang.
Notes
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigeration: Keep in the fridge for up to a week. Let it come to room temperature before serving.
- Freezing: Wrap slices in plastic wrap and freeze for up to 2 months. Thaw before serving.
