Lemonade Cake
A light and fluffy cake infused with the bright flavors of lemon, perfect for summer gatherings and casual desserts.
Ingredients
For the Cake
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 0.5 cups unsalted butter, softened
- 1 cup buttermilk
- 3 large eggs
- 0.75 cups fresh lemon juice (about 3-4 lemons)
- 1 tablespoon lemon zest
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
For the Lemonade Glaze
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan, or line it with parchment paper.
- In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Whisk until well-blended.
- In a separate bowl, cream the softened butter, then add eggs one at a time, mixing well after each addition.
- Gradually stir in the buttermilk, fresh lemon juice, and lemon zest. Mix in the dry ingredients just until combined.
Baking
- Pour the batter into the prepared baking pan and bake for 30-35 minutes or until a toothpick comes out clean.
Glaze Preparation
- While the cake cools, mix the powdered sugar with lemon juice until smooth.
- Once the cake is cool, drizzle the lemonade glaze over the top. Allow it to set before slicing.
Notes
For extra zing, add more lemon zest to the batter. Store covered at room temperature for 2-3 days. Substitute buttermilk with 1 cup milk + 1 tbsp vinegar or lemon juice.