Lemonade Cake
This moist, scratch Lemonade Bundt Cake is so delicious, bright, and flavorful! It is perfect for spring and summer celebrations!
Servings: 15
Equipment
Ingredients
- ¾ cup (170g) unsalted butter, softened (The equivalent of 1 ½ sticks of butter)
- 2 cups (400g) sugar
- 4 large eggs, room temperature
- 3 cups (342g) cake flour
- 3 teaspoons (12g) baking powder
- ½ teaspoons (3g) salt
- ¾ cup (190g) lemonade concentrate, thawed
- ¼ cup (54g) vegetable oil (we use canola oil)
- ½ cup (121g) milk (we use whole milk)
- 2 teaspoons (8g) Lemon extract
Easy Lemon Glaze
- 2 cups confectioners sugar (measure then sift)
- 3 tablespoons milk (add additional as needed in small increments)
- pinch of salt
- 1 teaspoon lemon extract
- Yellow Coloring Gel (very small amount) (Optional)
Instructions
For the Cake
- Preheat the oven to 325℉. Grease and flour a bundt pan. We used a baking pan with a capacity of 12 cups (10 inches across).
- In a medium bowl, whisk the flour, baking powder and salt for 30 seconds. Set aside.
- In another bowl, add the ¾ cup thawed lemonade concentrate, vegetable oil, milk and lemon extract. You'll notice that the milk takes on the look of buttermilk (thickened consistency). Set bowl aside after combining.
- In the bowl of your mixer, add the butter and mix at medium speed until smooth. Gradually add the sugar and mix for 3 to 5 minutes until lightened in color and fluffy.
- Add the eggs one at a time, mixing after each until the yellow of the yolk has blended.
- With the mixer on low speed, alternately add the flour mixture and the lemonade mixture, beginning and ending with the dry ingredients. (That will be three additions of dry and two of liquid).
- Scoop the lemonade cake batter into prepared bundt pan and smooth with the back of a spoon if needed.
- Bake at 325℉ 55-60 minutes or until a toothpick inserted into the center comes out clean or with just a few crumbs attached. Let cool 5 to 10 minutes and turn out. *If the top begins to brown too much, lightly cover with aluminum foil for the last few minutes of baking.
Easy Lemon Glaze
- Combine ingredients, stirring until smooth. If it is too thick, add more. milk in small increments. If too thin, add additional confectioners sugar. Cover the bowl with plastic wrap until ready to use.
Decorating the Cake
- Once the cake has cooled, you can spoon the glaze over the cake, or for more control, you can spoon it into a disposable piping bag with the tip snipped away.
- We added thinly sliced lemons to the center of the cake for decoration.
Notes
Substitution for Cake Flour: Using all purpose flour (plain in UK) to make Cake Flour: For each cup of flour in a recipe, remove 2 Tablespoons of flour and replace with 2 Tablespoons cornstarch (cornflour in the UK). This recipe has 3 cups of flour so you will measure out 3 cups of all purpose flour, remove 6 Tablespoons and replace with 6 Tablespoons cornstarch, whisk to blend.