This Lemonade Cake Recipe is Incredibly simple and easy to make; it has a moist, fluffy texture and tangy, sweet lemonade flavor!
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Lemonade Cake Recipe
I actually used lemonade soda and lemon cake mix to make this incredibly simple lemonade cake recipe. I wanted to make the recipe as simple as it could be!
I Love this recipe because it is amateur-friendly. I mean, it does not take too much time and does not require any technical skills or speciality ingredients.
All I had to do, is mix all the ingredients in a mixing bowl, pour the batter in a cake tin and bake for 20 minutes.
Voila, I have made a delicious, incredibly easy lemonade cake, and to make it even tastier, I ended it with a lemony whipped cream frosting.
So what about the texture and taste of this recipe? This cake is moist, soft and fluffy, and it really proves that you do not need tons of ingredients for an amazing cake.
The recipe highlights an excellent lemon flavor. Believe me, the mix of sweet and zesty flavors in this recipe is a must-have experience for your tastebuds.
This recipe is perfect for any occasion. I found it a good choice for anniversaries, birthdays, picnics, or other family gatherings.
Ingredients
“See the recipe card for full information on ingredients and quantities.”
Lemon Cake Mix: I use a lemon cake mix as the base of this cake. You can use your favorite brand of lemon cake mix.
Lemonade (soda): I used lemonade soda to infuse my lemonade cake with its zesty flavor. It also makes up the liquid part of the ingredients. If you don’t have lemon soda, you can make use of freshly squeezed lemon juice as a substitute.
Lemon zest: I like to add fresh lemon zest to the frosting to give it a lemony flavor.
Heavy cream: I used it as the base of the cake frosting.
Powdered sugar: I used only ¼ cup to sweeten the frosting.
Vanilla extract: It adds extra flavor.
How To Make Lemonade Cake - Step By Step
One: Preheat the oven to 180 C / or 350 F and line two, 20cm cake tins with baking paper.
Two: Put the cake mix in a bowl and pour in the lemonade mix until combined. This is your cake batter.
Three: Divide the batter between the two cake tins and bake in the oven for 20-25 minutes.
Tip: The most common way to know if a cake is baked is by using a toothpick. Poke your cake with a toothpick; the toothpick should come out clean, with only a few bits of cake sticking to it.
Four: Take the cakes out of the oven and allow them to cool.
Five: In a mixing bowl, whisk heavy cream, lemon zest, powdered sugar, and vanilla extract until stiff peak forms.
Six: Place one cake on a serving plate, spread half of the frosting on top, and add the next layer and the rest of the frosting in an even layer.
Seven: Make swirls of whipped cream on the edges and sprinkle some lemon zest.
Top Tips!
- Do not over-whisk or overbeat your batter. This will make the cake dense, and you will lose all the moisture and fluffiness.
- Make sure to use 20 cm cake tins for this recipe; using a bigger cake tin might make the cake too thin, while using a smaller cake tin might make the cake too thick.
- Do not forget to add lemon zest to your frosting. The frosting can make or break your cake, and the lemon zest is important to add flavor to your frosting.
Serving Suggestions
I like to have a slice of this delicious lemony cake with a cup of Oat Milk Hot Chocolate or Strawberry Milk Tea (Boba) at breakfast.
If you prefer tea, you can serve it with Chocolate Milk Tea or Thyme Tea.
Storage
To Make Ahead of Time: You can bake this cake 3 days ahead of time. Chilled cake does not take the flavor, and you can just frost it once you’re ready to serve.
To freeze: You can freeze this cake to make it last longer. Make sure to put it in an airtight container.
More Lemon Cake Recipes
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Incredibly Easy Lemonade Cake
Equipment
- Cake tin
Ingredients
- 425 g cake mix box
- 330 ml lemonade (soda can)
- 300 ml Heavy cream
- 1 lemon zest
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Heat the oven to 180C / 350F and line 2 x 20cm cake tins with baking paper.
- To make the cake: Put the cake mix in a bowl and pour in the lemonade mix until combined.425 g cake mix box, 330 ml lemonade (soda can)
- Divide the batter between the two cake tins and bake in the oven for 20-25 minutes and then, allow it to cool.
- To make the frosting: In a mixing bowl, whisk heavy cream, lemon zest, powdered sugar and vanilla extract until stiff peak forms.300 ml Heavy cream, ¼ cup powdered sugar, 1 teaspoon vanilla extract, 1 lemon zest
- Assemble the cake: Place one cake on a serving plate, spread half of the frosting on top, and add the next layer and the rest of the frosting in an even layer.
- Make swirls of whipped cream on the edges and sprinkle some lemon zest.
Notes
- Do not over-whisk or overbeat your batter. This will make the cake dense, and you will lose all the moisture and fluffiness.
- Make sure to use 20 cm cake tins for this recipe; using a bigger cake tin might make the cake too thin, while using a smaller cake tin might make the cake too thick.
Maria says
So, the cake itself needs only two ingredients, that's impressive. I can't wait to try this cake. Thanks!
Stephany says
What else can I top this cake with?
Radwa says
You can sprinkle some powdered sugar on top.