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Slice of homemade lemonade cake topped with lemon icing and fresh lemon slices

Lemonade Cake

This luscious Lemonade Cake combines the perfect balance of sweet and tangy flavors, making it a delightful dessert for any occasion.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup lemonade
  • 1 cup sugar
  • 1/2 cup unsalted butter, softened
  • 2 pieces eggs
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup milk
  • Powdered sugar for dusting (optional)

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
  2. In a large bowl, cream together the butter and sugar until light and fluffy.
  3. Beat in the eggs, one at a time, then stir in the lemonade.
  4. In another bowl, mix together the flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk until combined.
  6. Pour the batter into the prepared cake pan and smooth the top.
Baking
  1. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  2. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  3. Dust with powdered sugar before serving, if desired.

Notes

Store Lemonade Cake in the fridge, covered tightly to maintain moisture for about 3-5 days. You can freeze slices for up to 3 months.