Real Recipes From Real Home Cooks ®

cherry lemon limeade cake

(1 rating)
Recipe by
Robin Lieneke
Chamois, MO

I came up with this recipe on a very snowy winter day. I had all the ingredients in the house and needed a reminder of summer days to come. It is bright and cheery (pun intended) and oh so moist and delicious! Definitely hard to stop after one piece!

(1 rating)
yield 12 - 16
prep time 15 Min
cook time 30 Min
method Bake

Ingredients For cherry lemon limeade cake

  • CAKE
  • 2 c
    self rising flour (or use all purpose and add 2 teaspoons of baking powder)
  • 2 c
  • 1 tsp
    baking soda
  • 1 tsp
  • 1/2 c
    butter, melted (1 stick)
  • 1/2 c
    real mayonnaise
  • 1/3 c
    lemon and lime juice (juice from one lemon and one lime)
  • 2/3 c
    sweetened cherry juice or cherry vodka
  • zest from one lemon and one lime
  • 4
  • 1/2 c
    vanilla almond milk or regular milk (i use unsweetened)
  • 2 tsp
    pure vanilla extract
  • 1/2 c
    butter, room temperature ( 1stick)
  • 1 pkg
    cream cheese 8 oz., softened
  • 1 Tbsp
    cherry juice or cherry vodka
  • juice & zest from 1 lemon and 1 lime
  • 3 c
    powdered sugar
  • 1 tsp
    vanilla extract
  • 1 can
    cherry pie filling

How To Make cherry lemon limeade cake

  • 1
    Mix flour, baking soda and salt to combine. Add remaining ingredients and mix on medium speed till smooth.
  • ready for the oven
    Preheat oven to 350 degrees. Spray 3 8 inch round cake pans with butter flavor no stick spray and line the bottom with parchment paper. Pour batter evenly into the 3 pans and tap to remove air bubbles.
  • 3
    Bake for 30 - 35 minutes on center oven rack. Turn or rotate pans to make sure they cook evenly.
  • 4
    Let cakes cool about 15 minutes in the pans. Loosen the sides by running a butter knife around the pan. Invert one cake onto cake plate and invert the other two on a wire rack, remove parchment paper and cool completely.
  • 5
    To make the frosting: Whip all ingredients except cherry pie filling and one tsp. of the zest together until light and fluffy. Adjust powdered sugar amount if needed.
  • 6
    Frost bottom layer then place layer on top of bottom and repeat till all three layers are frosted. Spoon cherry pie filling on top of cake and sprinkle with reserved zest. Serve with whipped cream if desired.