We are starting to cross things off of our Summer Bucket List, and I have to say that having a list is proving to be the best thing that we could have done. As a family, we have always been up for an adventure. But when we lived in Kansas, it was so easy to not go anywhere, the kids played outside all day and there were about a million kids to play with. When we would offer up an adventure, they would rather stay home. Now that we have moved, life is different. I think that their sense of adventure is renewed, and we are all forcing ourselves to go out and have some fun. The weather has not been beach weather yet so we decided to head to Philadelphia and check out The Franklin Institute. We bought a membership because there is so much to see and do, that we could not get it all in one day. Now we have a reason to head back into the city and explore some more.
You know that I have a problem saying no to anything lemon. I saw this cake on Pinterest, from BHG, and I knew that it would be something that I would be into. I was truly surprised at how flavorful this simple cake is. Tart, and just sweet enough. Even the kids loved it. This cake is really easy to make, and I often forget that making a cake in a 9×13 is so much easier than a layer cake. I am going to remember to make this cake next winter when I am tired of the cold, and need a little sunshine.
Cake
1/3 cup butter, room temperature
3 eggs
2 1/4 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/3 cups sugar
1/4 cup frozen lemonade concentrate, thawed
1 teaspoon vanilla
1 1/4 cup buttermilk
Frosting
1/3 cup butter, room temperature
3-4 cups powdered sugar
1/3 cup plus 2 Tablespoons frozen lemonade concentrate, thawed
1 teaspoon vanilla
Beat butter and sugar together.
Add eggs one at a time.
Add lemonade concentrate and vanilla.
Mix flour, baking powder, baking soda, and salt in a small bowl.
Add 1/3 of the flour mixture.
Add 1/2 of the buttermilk.
Repeat until all of the buttermilk and flour is incorporated.
Pour into a 9×13 that has been coated with cooking spray. Bake in a 350 degree oven for 30 to 35 minutes. Cool completely.
Beat the butter until smooth. Add 1 cup of sugar. Add in 1/3 cup of the lemonade concentrate and vanilla.
Gradually add the rest of the powdered sugar. Add remaining lemonade until you get a nice consistency.
Spread frosting over cooked cake.
Lemonade Cake
Lemonade Cake - a light buttermilk cake made with lemonade and topped with lemonade frosting.
Ingredients
Cake
- 1/3 cup butter, room temperature
- 3 eggs
- 2 1/4 cup flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/3 cups sugar
- 1/4 cup frozen lemonade concentrate, thawed
- 1 teaspoon vanilla
- 1 1/4 cup buttermilk
Frosting
- 1/3 cup butter, room temperature
- 3-4 cups powdered sugar
- 1/3 cup plus 2 Tablespoons frozen lemonade concentrate, thawed
- 1 teaspoon vanilla
Instructions
- Beat butter and sugar together. Add eggs one at a time. Add lemonade concentrate and vanilla.
- Mix flour, baking powder, baking soda, and salt in a small bowl.
- Add 1/3 of the flour mixture. Add 1/2 of the buttermilk. Repeat until all of the buttermilk and flour is incorporated.
- Pour into a 9×13 that has been coated with cooking spray. Bake for 30 to 35 minutes.Cool completely.
- Beat the butter until smooth. Add 1 cup of sugar. Add in 1/3 cup of the lemonade concentrate and vanilla. Gradually add the rest of the powdered sugar. Add remaining lemonade until you get a nice consistency.
- Spread frosting over cooked cake.
Nutrition Information:
Amount Per Serving: Calories: 0Total Fat: 0g
This recipe came from Better Homes and Gardens.
LemonLover
Thursday 11th of February 2021
I have never left a comment on a recipe before, but I was so excited with the variations in this cake and how it turned out that I wanted to post a comment. I replaced 3/4 of the buttermilk with freshly squeezed lemon juice, and used the zest from these lemons (about 8 very large lemons) to add to the batter. I added about 2 tablespoons of freshly squeezed lemon juice to the frosting and added 4 oz of cream cheese and a pinch of salt to overcome the taste of the corn starch in the powdered sugar. Then I whipped about 4 cups of heavy cream, added 1 1/2 tsp of real vanilla extract and 3 tsp of powdered sugar to the whipped cream. I made the cake in 2 9 inch cake pans, baked them for 32 minutes. (Line the bottoms with parchment so the cakes come out easily.) Then I put the lemon frosting in between the layers of cake, and secured the layers with toothpicks. I frosted the top, then used fresh raspberries to encircle the top of the cake. (Also, the raspberries hid the toothpicks). I put a dollop of the whipped whipping cream on the top of the cake, & served it with the whipped cream and the fresh raspberries. The flavor was so intensely lemon and wonderful! I was a bit concerned about how the flavor of the lemonade concentrate would affect the flavor of the cake, and this is why I added the fresh lemon juice and lemon zest. I must admit that I was very, very impressed because none of that harsh lemonade concentrate flavor came through, following this method, and the intensity of the lemon in the cake was just incredibly wonderful. Originally, I wanted to frost the cake with a strawberry cream cheese frosting in which the base cream cheese frosting in this recipe would still be used, but instead of lemonade as the flavoring, I would use 6 packages of freeze-dried strawberries, crushed to a powder in the blender. However, the freeze-dried strawberries were not available at the store. Thus, I had to move on to plan B. I also wanted to try adding some chopped strawberries to the middle of the filling of the cake, but I forgot about doing that. The next time, I would like to try that.
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[…] Lemonade Cake […]
Tracey Patterson
Tuesday 29th of October 2019
Made this today...made in a sheet pan instead of the 13x9 pan..... can't wait to cut a piece later....y yum????
Bree Hester
Tuesday 29th of October 2019
Hope you love it!
Kathryn Rand
Monday 2nd of March 2015
I cannot wait to make this! My question is if concentrate syrup will work the same as frozen concentrate thawed? I ask because I just won some huckleberry lemonade concentrate that is not frozen, and thought it would make a delicious cake!
Thanks!
bakedbree
Monday 2nd of March 2015
It should.
Monika
Saturday 7th of September 2013
This cake looks elegant and delicious! can't wait to bake tomorrow! One thing i would like to know is can i use a normal milk as i can't buy a butter milk where i live :] any advice? :D thanks for sharing!~
bakedbree
Tuesday 10th of September 2013
Sure, add a teaspoon of lemon juice or vinegar to the milk. Let stand for a few minutes. It will turn into buttermilk.