This selfmade Lemonade Cake with its vivid, lemony taste is ideal for spring and summer season gatherings!
We simply love lemon desserts, and this tender bundt cake isn’t solely scrumptious, however it’s easy to make too!
The lemonade taste comes from frozen lemon focus in addition to a splash of lemon extract for a cake that may be a great stability of tartness and sweetness.
Desk of Contents
Learn how to Make Lemonade Cake
This lemonade cake is predicated on our scratch Orange Cake recipe, however swapping out the orange focus and extract for lemon!
You could find the complete, printable recipe card additional down on this submit. Here’s a fast take a look at our steps!
- First, preheat the oven to 325℉. Grease and flour a bundt pan. (We used a bundt pan with a 12 cup baking capability, which measures 10 inches throughout.)
- Dry Elements: In a medium sized mixing bowl, whisk the flour, baking powder and salt for 30 seconds. Put aside.
- In one other bowl, add the ¾ cup thawed lemonade focus, vegetable oil, milk and lemon extract. Put aside.
- Within the bowl of your mixer, add the butter and blend at medium velocity till easy.
- Progressively add the sugar and blend for 3 to five minutes till lightened in shade and fluffy.
- Add the eggs one by one, mixing after every till the yellow of the yolk has blended.
- With the mixer on low velocity, alternately add the flour combination and the lemonade combination, starting and ending with the dry components. (That will probably be three additions of dry and two of liquid).
- Scoop the lemonade cake batter into the ready bundt pan, and easy excessive if wanted with the again of a spoon.
- Bake at 325 levels for 55-60 minutes or till a toothpick inserted into the middle comes out clear or with just some crumbs connected. Let cool 5 to 10 minutes and prove. *Baking instances might range primarily based on the scale of your pan, your oven, and so on.
Straightforward Lemon Glaze
We love to decorate up our bundt truffles and pound truffles with a easy glaze. As we speak’s glaze a a mix of confectioners’ sugar, a splash of milk, a pinch of salt, lemon extract, and yellow coloring.
The glaze not solely makes the cake look nicer, but it surely additionally provides a lift of lemon taste.
Sure! This cake will freeze superbly. Whether or not you might be baking prematurely, or saving leftovers, merely wrap the cake tightly in plastic wrap, adopted by tightly wrapped aluminum foil.
When baking prematurely, we like to put the cake (nonetheless barely heat) on a foil-wrapped cake cardboard, then cowl in plastic wrap adopted by foil.
When you’re able to defrost, transfer the wrapped cake to the fridge in a single day, after which proceed to thaw the following morning on the kitchen counter for just a few hours or till time to serve. We prefer to take away the wrapping after the condensation has shaped (after sitting about 40-45 minutes at room temperature).
We do not advocate this. If you happen to have been to make use of lemonade slightly than lemonade focus, you’ll not have the identical enhance of lemon taste or the great little bit of tartness that the focus gives. If you happen to want to not use lemonade focus, you must attempt our Lemon Bundt Cake!
When frozen correctly, this lemonade cake will keep contemporary for as much as three months! As soon as thawed, it should style as contemporary because the day it was wrapped.
For this cake, we used a ten inch bundt pan which has a baking capability of 12 cups. If you’re baking with a smaller pan, you will simply must just be sure you don’t fill the batter greater than ⅔-3/4 full (to stop overflow).
You might also want to extend the bake time if utilizing a smaller pan, because the batter will fill it a bit greater than the pan that we used.
It may be spooned over the cooled cake, or utilized with a disposable piping bag (with the tip snipped away) for extra management.
Lastly, we topped the cake with contemporary lemon slices.
Extra Lemon Desserts
We have made many scrumptious Lemon Desserts through the years! Our Lemon Cake from Scratch and Lemon Velvet Cake are two of our hottest layer truffles. We even have a extremely popular Lemon Cake Combine recipe!
We’re linking just a few extra favorites beneath. You could find a full itemizing right here: Finest Lemon Desserts, Frostings, and Fillings!
Benefit from the Recipe!
Thanks a lot for stopping by! We hope that you simply get pleasure from this Lemonade Cake as a lot as we have now. It will be good for spring or summer season birthdays, potlucks, or simply as a result of! The lemon lovers in your life will adore it!
For much more Bundt Desserts, ensure that to take a look at our assortment of 30+ Bundt Cake Recipes!
- ¾ cup (170g) unsalted butter, softened (The equal of 1 ½ sticks of butter)
- 2 cups (400g) sugar
- 4 giant eggs, room temperature
- 3 cups (342g) cake flour
- 3 teaspoons (12g) baking powder
- ½ teaspoons (3g) salt
- ¾ cup (190g) lemonade focus, thawed
- ¼ cup (54g) vegetable oil (we use canola oil)
- ½ cup (121g) milk (we use entire milk)
- 2 teaspoons (8g) Lemon extract
Straightforward Lemon Glaze
- 2 cups confectioners sugar (measure then sift)
- 3 tablespoons milk (add further as wanted in small increments)
- pinch of salt
- 1 teaspoon lemon extract
- Yellow Coloring Gel (very small quantity) (Non-compulsory)
For the Cake
Preheat the oven to 325℉. Grease and flour a bundt pan. We used a baking pan with a capability of 12 cups (10 inches throughout).
In a medium bowl, whisk the flour, baking powder and salt for 30 seconds. Put aside.
In one other bowl, add the ¾ cup thawed lemonade focus, vegetable oil, milk and lemon extract. You will discover that the milk takes on the look of buttermilk (thickened consistency). Set bowl apart after combining.
Within the bowl of your mixer, add the butter and blend at medium velocity till easy. Progressively add the sugar and blend for 3 to five minutes till lightened in shade and fluffy.
Add the eggs one by one, mixing after every till the yellow of the yolk has blended.
With the mixer on low velocity, alternately add the flour combination and the lemonade combination, starting and ending with the dry components. (That will probably be three additions of dry and two of liquid).
Scoop the lemonade cake batter into ready bundt pan and easy with the again of a spoon if wanted.
Bake at 325℉ 55-60 minutes or till a toothpick inserted into the middle comes out clear or with just some crumbs connected. Let cool 5 to 10 minutes and prove. *If the highest begins to brown an excessive amount of, flippantly cowl with aluminum foil for the previous couple of minutes of baking.
Straightforward Lemon Glaze
Mix components, stirring till easy. Whether it is too thick, add extra. milk in small increments. If too skinny, add further confectioners sugar. Cowl the bowl with plastic wrap till prepared to make use of.
Adorning the Cake
As soon as the cake has cooled, you possibly can spoon the glaze over the cake, or for extra management, you possibly can spoon it right into a disposable piping bag with the tip snipped away.
We added thinly sliced lemons to the middle of the cake for adornment.
Substitution for Cake Flour: Utilizing all function flour (plain in UK) to make Cake Flour: For every cup of flour in a recipe, take away 2 Tablespoons of flour and change with 2 Tablespoons cornstarch (cornflour within the UK). This recipe has 3 cups of flour so you’ll measure out 3 cups of all function flour, take away 6 Tablespoons and change with 6 Tablespoons cornstarch, whisk to mix.