3-Layer Lemonade Cake

 

Ingredients

For the Cake

• Cream cheese, softened – 8 oz

• Unsalted butter, softened – 1 cup (2 sticks)

• Granulated sugar – 2 cups

• Large eggs – 4

• Cake flour – 3 cups

• Baking powder – 1 teaspoon

• Baking soda – ½ teaspoon

• Salt – ½ teaspoon

• Milk – ¾ cup

• Frozen lemonade concentrate, thawed – ½ cup

• Vegetable oil – ¼ cup

• Lemon extract – 1 teaspoon

• Lemon zest (optional) – 1 tablespoon

For the Frosting

• Unsalted butter, softened – 1 cup (2 sticks)

• Cream cheese, softened – 8 oz

• Powdered sugar – 4 to 5 cups (to taste and texture)

• Vanilla extract – 1 teaspoon

• Lemon extract – 1 teaspoon

• Pinch of salt

Instructions

1. Prepare the Pans and Oven
   Preheat oven to 325°F (165°C). Grease and flour three 8-inch round cake pans, or line the bottoms with parchment paper.

2. Mix the Dry Ingredients
   In a medium bowl, whisk together cake flour, baking powder, baking soda, and salt. Set aside.

3. Mix the Wet Ingredients
   In a separate bowl, whisk together milk, vegetable oil, lemonade concentrate, lemon extract, and lemon zest (if using).

4. Cream Butter, Cream Cheese, and Sugar
   In a large bowl, beat butter and cream cheese until smooth and creamy. Add sugar and beat for 3–4 minutes until light and fluffy.

5. Add Eggs
   Add eggs one at a time, mixing well after each addition.

6. Combine Wet and Dry
   Add the dry ingredients and wet ingredients alternately to the batter, beginning and ending with the dry. Mix just until combined—do not overmix.

7. Bake the Cakes
   Divide batter evenly between the three pans. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
   Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.

8. Make the Frosting
   Beat butter and cream cheese until smooth. Gradually add powdered sugar, then mix in vanilla, lemon extract, and salt. Beat until light and fluffy.

9. Assemble the Cake
   Place one cake layer on a serving plate. Spread frosting evenly on top. Add second layer and frost again, then top with final layer. Frost the top and sides of the cake smoothly or with decorative swirls.

10. Optional Extra Lemon Boost
    For extra tang, lightly brush each cake layer with a small amount of lemonade concentrate before frosting.