Ooo, that sounds delicious! Here’s a bright and tangy recipe for a Moist Lemonade Layer Cake with Cream Cheese Frosting — perfect for celebrations or just when you want a sunny slice of cake.
🍋 Moist Lemonade Layer Cake with Cream Cheese Frosting
Servings: 8–10
Prep Time: 20 minutes
Bake Time: 25–30 minutes per layer
Total Time: About 1.5–2 hours (including cooling)
Ingredients:
For the Cake:
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2 ½ cups (315g) all-purpose flour
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2 ½ tsp baking powder
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½ tsp baking soda
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½ tsp salt
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1 cup (225g) unsalted butter, softened
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1 ¾ cups (350g) granulated sugar
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3 large eggs
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1 tbsp lemon zest (from about 1 large lemon)
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2 tbsp fresh lemon juice
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1 tsp vanilla extract
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1 cup lemonade (store-bought or homemade, preferably chilled)
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½ cup buttermilk (or substitute with milk + 1 tsp vinegar/lemon juice)
For the Cream Cheese Frosting:
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8 oz (225g) cream cheese, softened
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½ cup (115g) unsalted butter, softened
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3–4 cups (360–480g) powdered sugar, sifted
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1 tsp vanilla extract
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1–2 tbsp fresh lemon juice (to taste)
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Pinch of salt
Instructions:
1. Prep & Preheat:
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Preheat oven to 350°F (175°C).
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Grease and flour two 9-inch round cake pans (or line with parchment).
2. Mix Dry Ingredients:
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In a bowl, whisk together flour, baking powder, baking soda, and salt.
3. Cream Butter & Sugar:
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In a large bowl, beat butter and sugar until light and fluffy (~3-4 minutes).
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Add eggs one at a time, beating well after each.
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Mix in lemon zest, lemon juice, and vanilla extract.
4. Combine Wet & Dry:
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Alternately add the dry ingredients and the lemonade-buttermilk mixture to the butter mixture, starting and ending with the dry ingredients.
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Mix just until combined — don’t overmix!
5. Bake:
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Divide batter evenly between pans.
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Bake 25–30 minutes or until a toothpick inserted in the center comes out clean.
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Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
6. Make the Frosting:
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Beat cream cheese and butter until smooth and creamy.
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Gradually add powdered sugar, beating well.
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Mix in vanilla, lemon juice, and a pinch of salt.
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Adjust lemon juice or sugar for your desired tanginess and sweetness.
7. Assemble the Cake:
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Place one cake layer on a serving plate.
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Spread a thick layer of frosting on top.
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Add the second cake layer and frost the top and sides evenly.
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Optional: garnish with lemon zest, thin lemon slices, or edible flowers.
Tips & Tricks:
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For extra moistness, you can brush each layer with a little lemonade before frosting.
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Use fresh lemons for best flavor.
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Store leftovers covered in the fridge for up to 4 days.