Bake up a little homemade sunshine with this easy recipe for a sheet cake that delivers zesty, citrusy flavors in two hours flat!
It’s a refreshing sip on a hot day. It’s what you make when life tosses sour hardship at you. It’s the image of a strong woman taking a baseball bat to car windows as she transforms her pain into power.
Lemonade squeezes a lot of cultural meaning into its sweet-tartness. But my favorite expression of the beverage comes in cake form. No matter the time of year or level of stress in my life, this lemonade cake recipe brings a ray of sunshine straight into my kitchen.
It’s way simpler to make than a layer cake because you serve it directly from the baking dish. Plus, it’s ready to enjoy in two hours flat—including total cooling time and frosting efforts.
And you simply cannot get fresher or zestier than the flavors of this cake! It delivers a bright, citrusy hit in every bite, thanks to the frozen lemonade concentrate in both the cake batter and frosting. I love making this cake around Valentine’s Day, when the Ohio winter feels endless and I need a taste of summer to keep hope alive. No matter when you make it, this dessert will be a sweet hit with everyone from picky kids to sophisticated adults.
Tips for next-level cake
- Room temp ingredients: Ensure your butter, eggs, and buttermilk are at room temperature before starting. Cold ingredients can lead to uneven mixing, curdling, or a denser cake texture.
- Proper creaming technique: Beat the butter and sugar on medium speed for a full three to five minutes, until they’re very pale and fluffy. This incorporates air for a tender crumb and better rise.
- Flavor customization: For more intense lemon flavor, add one to two teaspoons of lemon zest to the cake batter or a pinch of lemon extract to the frosting.
- Baking dish adjustments: If you’re using a metal baking pan instead of glass, increase the oven temp to 350°F and bake for 30–35 minutes, checking for doneness at 30 minutes.
How do I store leftovers?
For food safety, refrigerate your lemonade cake within 2 hours of making it. Store leftovers in an airtight container or wrapped tightly with plastic wrap. They’ll keep in the fridge for up to 4 days. This cake also freezes well for up to 3 months. Wrap individual slices well, then place them inside a freezer-safe container or bag with as much air removed as possible. Thaw overnight in the fridge. For best flavor and texture, let chilled slices stand at room temp for 20-30 minutes before enjoying.
Serving suggestions
Serve your lemonade cake alongside beverages that sip like a summer afternoon. The citrus notes in this refreshing Mint Lime Iced Tea Cooler complement the cake nicely. For a hot drink, a cup of Homemade Russian Tea adds zesty comfort. If you want a sweeter sip that leans into the lemony theme, consider the fruity character of this Vanilla Berry Lemonade.
Lemonade Cake
Ingredients
For The Cake:
- 1/3 cup unsalted butter at room temperature
- 1 1/3 cups granulated sugar
- 3 large eggs
- 1/4 cup frozen lemonade concentrate thawed
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cups buttermilk at room temperature, divided
For The Frosting:
- 1/3 cup unsalted butter at room temperature
- 3-4 cups powdered sugar divided
- 1/3 cup plus 2 tablespoons frozen lemonade concentrate thawed but still cold, divided
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 325°F with a rack positioned in the center. Grease a 9×13-inch glass baking dish.
Make The Cake:
- In a large mixing bowl or the bowl of a stand mixer with the paddle attachment, beat butter and sugar on medium speed until very light and fluffy, 3-5 minutes, scraping down the bowl once or twice.
- Add the eggs one at a time, beating until smooth after each addition.
- Add the lemonade concentrate and vanilla, and beat until well combined. The mixture may look slightly curdled, which is fine.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt until no lumps remain.
- With the mixer running on low speed, gradually add 1/3 of the flour mixture and mix just until no dry streaks remain.
- Add 1/2 of the buttermilk and mix just until well combined.
- Repeat with another 1/3 of the flour mixture, the remaining buttermilk, and the final 1/3 flour, mixing on low and stopping to scrape down the bowl as needed. Do not overmix.
- Transfer the batter to the prepared baking dish and use an offset spatula to smooth the top. Bake for 35-40 minutes, until the top is golden, the center springs back lightly when touched, the edges begin to pull away from the pan, and a toothpick inserted in the center comes out with a few moist crumbs but no wet batter.
- Cool completely in the baking dish on a wire rack, about 1 hour, before frosting.
Make The Frosting:
- In a large mixing bowl or the bowl of a stand mixer with the paddle attachment, beat the butter on medium speed until smooth, creamy, and slightly lightened in color, 2-3 minutes, scraping down the bowl halfway through.
- Add 1 cup of powdered sugar, 1/3 cup of the lemonade concentrate, and the vanilla extract. Mix on low speed until the sugar is mostly moistened, then increase to medium and beat until smooth.
- With the mixer on low speed, gradually add 2 more cups of powdered sugar, mixing until fully incorporated and the frosting is thick and smooth. Add up to 1 more cup powdered sugar, a little at a time, if you prefer a stiffer frosting. Beat on medium speed until light and fluffy, 1-2 minutes.
- If the frosting is too thick, add the remaining 2 tablespoons of lemonade concentrate, 1 tablespoon at a time. If it becomes too thin, add more powdered sugar, a few tablespoons at a time, until it is smooth and spreadable.
Finish And Serve The Cake:
- Once the cake has completely cooled to room temperature, spread the frosting overtop in a thick, even layer, swirling the top as desired.
- Slice and serve immediately or cover and refrigerate.
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