Lemonade Layer Cake
"This ultra moist Lemonade Cake is so delicious! It has wonderful, lemony flavor with just a bit of tartness...."
INGREDIENTS
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8 oz cream cheese, softened ((226g) We used one 8 oz package, full fat.)
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1 ½ sticks unsalted butter, softened ((168g) unsalted butter, softened)
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2 cups sugar ((400g))
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4 large eggs, room temperature ((to save time you can warm them in a bowl of very warm water for 5 min))
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3 cups cake flour- see Notes for substitution ((342g))
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2 teaspoons baking powder ((8g))
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½ teaspoon baking soda ((3g))
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½ teaspoon salt ((3g))
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½ cup milk ((175g))
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½ cup concentrated lemonade, thawed
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¼ cup vegetable oil (we used canola oil) ((54g))
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Lemon Zest from one lemon ((Optional) )
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1 tablespoon Lemon Extract ((We used McCormick Brand.))
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Yellow Coloring Gel for desired shade of yellow ((Optional))
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3 sticks unsalted butter, softened ((339g))
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16 oz cream cheese ((We used two 8 oz packages cream cheese, full fat))
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1 teaspoon vanilla extract ((4g))
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1 teaspoon lemon extract- adjust amount to your liking ((4g))
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½ teaspoon salt ((2g))
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7 cups Powdered Sugar (adjust slightly up or down to your liking (805g))
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Yellow Coloring Gel (Optional. We used a very small amount for tinting.)
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Lemonade Concentrate (A small amount for each layer- leftover from the lemonade used in the cake batter.)
Comments & Reviews
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