Ingredients for Luscious Lemonade Layer Cake
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter + 2 tablespoons unsalted butter
- 3 teaspoons lemon zest
- tablespoons lemonade concentrate
- teaspoons vanilla extract
- 3 large eggs
- 3 large egg whites
- 2 1/2 cups all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt + a pinch of salt
- 1/2 teaspoon baking soda
- 1 cup buttermilk
- as needed for greasing pans
- 8 ounces cream cheese
- 4 cups powdered sugar
- 3 tablespoons fresh lemon juice
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How to Make Luscious Lemonade Layer Cake
- Preheat oven to 350°F (175°C).
- **Prepare the Cake:** In a large bowl, combine 1 ½ cups granulated sugar, ½ cup unsalted butter (softened), 1 cup buttermilk, 2 teaspoons lemon zest, and 1 tablespoon lemon juice.
- Beat with a mixer at medium speed until well blended.
- Add 3 large eggs and 3 large egg whites, one at a time, beating well after each addition.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 3 teaspoons baking powder, ½ teaspoon baking soda, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the remaining buttermilk, beginning and ending with the dry ingredients. Beat well after each addition.
- Cut two circles of parchment paper to fit the bottoms of two 9-inch round cake pans. Grease and flour the pans (or spray with baking spray).
- Divide batter evenly between the prepared pans.
- Gently tap the pans on the counter to remove air bubbles.
- Bake for 20-25 minutes, or until a wooden pick inserted into the center comes out clean.
- Let cakes cool in the pans for 10 minutes before inverting onto a wire rack to cool completely.
- **Prepare the Frosting:** In a large bowl, beat 2 tablespoons unsalted butter (softened) with 8 ounces cream cheese (cold) until smooth.
- Add 1 teaspoon lemon zest, 2 tablespoons lemon juice, and a pinch of salt. Beat on high speed until fluffy.
- Gradually add 4 cups powdered sugar, beating on low speed until combined.
- Chill the frosting for at least 1 hour.
- Once the cakes are completely cool, frost one layer with ½ cup of the chilled frosting.
- Top with the second cake layer and frost the entire cake with the remaining frosting.
- Store the cake loosely covered in the refrigerator.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
177g
Fat
27g
Carbs
19g
