Lemonade Cake

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This layered confection pairs subtly lemon, tender cake with rich, sweet, tart lemon buttercream. The result is a truly tasty lemon experience reminiscent of sipping lemonade on a hot summer day.

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  • 8

Ingredients

  • CAKE
  • 1/2 cup (8 tablespoons) unsalted butter, softened
  • 1 3/4 cups granulated sugar; we recommend Baker's Special Sugar
  • 1/4 cup vegetable oil
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 2 tablespoons Cake Enhancer, optional; for best texture
  • 2 teaspoons vanilla extract
  • 1 1/8 ounces lemon juice fruit powder; or 1 teaspoon lemon extract; or 2 tablespoons grated lemon rind (zest)
  • 4 large egg whites + 1 whole large egg, at room temperature
  • 2 3/4 cups King Arthur Unbleached Cake Flour Blend
  • 1 1/2 cups milk or plain (not Greek) yogurt (low-fat is fine, but avoid nonfat), at room temperature
  • 2 to 4 drops yellow gel paste color, optional; for color
  • FROSTING
  • 3/4 cup granulated sugar
  • 1/2 cup boiling water
  • 1/4 cup meringue powder
  • 4 cups confectioners' or glazing sugar
  • 2 cups unsalted butter, softened
  • 1 tablespoon lemon juice fruit powder; or 1/4 teaspoon lemon extract; or 2 teaspoons grated lemon rind (zest)
  • 1/4 teaspoon lemon oil
  • 1/4 teaspoon salt
  • tips from our bakers

Preparation

Step 1

For a four-layer cake, use a long serrated knife to divide each cake into two layers. Frost and stack together the four layers, then frost the outside of the cake.
directions
1) Preheat the oven to 350°F. Lightly grease and flour two 9" round pans or two 8" square pans; or line them with lightly greased parchment, if desired.

2) To make the cake: Beat the butter, sugar, and oil until the mixture lightens in color and texture, 2 to 3 minutes at medium speed.

3) Beat in the baking powder, salt, enhancer, vanilla, and lemon juice fruit powder.

4) Add the egg whites and the whole egg, beating until the mixture is fluffy. Scrape the bottom and sides of the bowl.

5) Add the flour in three additions, alternating with the yogurt or milk. Scrape the bowl after each addition; the mixture should be fluffy when done.

6) Stir in the color, if you're using it.

7) Scoop the batter into the prepared pans. Wrap the pans in cake strips, if you have them, to prevent doming.

8) Bake the cakes for 30 to 35 minutes, until a cake tester or toothpick inserted into the center comes out clean.

9) Remove the cakes from the oven, and cool them in the pans for 10 minutes before turning them out onto a rack to cool completely.

10) To make the frosting: Dissolve the granulated sugar in the boiling water; cool completely.

11) Using an electric mixer (hand, or stand), combine the cooled sugar syrup with the meringue powder and beat until soft peaks form.

12) Add the confectioners' sugar, stirring until thoroughly combined.

13) Add the butter and beat until creamy. Stir in the lemon powder and oil, then the salt.

14) Spread the frosting onto the top of one layer of cake. Top with the second layer, and frost the top and sides of the whole cake.

Yield: one 9" round cake or 8" square cake.

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