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Lemonade Cake
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Lemonade Cake

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.
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Prep Time 15 minutes
Cook Time 35 minutes
30 minutes
Total Time 1 hour 20 minutes
Servings: 12
Course: Dessert
Calories: 290
Ingredients Method Notes

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

Method
 

  1. 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. 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. 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. 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. 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.