Lemonade Cake with Zesty Lemon Cream Cheese Frosting
Lemonade Cake with Zesty Lemon Cream Cheese Frosting
There's something undeniably refreshing about the taste of lemon, and when it's infused into a cake, it becomes a delightful treat that's hard to resist. This Lemonade Cake, smothered with zesty lemon cream cheese frosting, is a perfect blend of sweet and tangy flavors that will tantalize your taste buds. Ideal for summer gatherings, birthday parties, or just a special dessert to brighten your day, this cake combines the moist richness of a classic butter cake with the vibrant zest of fresh lemons. Topped with a creamy, tangy frosting, it's a dessert that promises to be the star of any occasion. Let's dive into this recipe and bring a burst of sunshine to your table!
Ingredients
:For the Cake
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup whole milk
- 1/2 cup freshly squeezed lemon juice
- 2 tablespoons lemon zest
:For the Lemon Cream Cheese Frosting
- 1 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 4 cups powdered sugar
- 1/4 cup freshly squeezed lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Instructions
:For the Cake
.Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans
.Cream Butter and Sugar: In a large mixing bowl, cream the butter and granulated sugar together until light and fluffy
Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Mix in the vanilla extract.
.Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt
Combine: Gradually add the dry ingredients to the butter mixture, alternating with the milk and lemon juice, beginning and ending with the dry ingredients. Mix until just combined.
.Add Lemon Zest: Fold in the lemon zest
Bake: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
.Cool: Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely
:For the Lemon Cream Cheese Frosting
.Cream Butter and Cream Cheese: In a large bowl, beat the softened butter and cream cheese together until smooth and creamy
.Add Lemon Juice and Zest: Mix in the lemon juice, lemon zest, and vanilla extract
Add Powdered Sugar: Gradually add the powdered sugar, one cup at a time, beating well after each addition until the frosting is smooth and spreadable.
:Assembling the Cake
.First Layer: Place one cake layer on a serving plate. Spread a generous amount of lemon cream cheese frosting over the top
.Second Layer: Place the second cake layer on top and spread frosting over the top and sides of the cake
.Decorate: Decorate the cake with extra lemon zest, if desired
Tips
- Room Temperature Ingredients: Ensure all your ingredients, especially the butter, eggs, and cream cheese, are at room temperature for a smoother batter and frosting.
- .Lemon Flavor: For an extra zesty kick, add a bit more lemon zest to both the cake and the frosting
- Storage: Store the cake in the refrigerator due to the cream cheese frosting. Allow it to come to room temperature before serving for the best texture.
!Enjoy your delightful Lemonade Cake with its tangy and creamy frosting
