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Lemonade Cake

A delightful dessert capturing the essence of summer with its zesty flavor and fluffy texture.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 0.5 cups unsalted butter, softened
  • 1 cups lemonade
  • 3 large eggs
  • 1 tablespoon baking powder
  • 0.5 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 unit Zest of 1 lemon
  • to taste unit Powdered sugar for frosting (optional)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch 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, mixing well after each addition.
  4. Stir in the lemon zest and vanilla extract.
  5. In another bowl, mix the flour, baking powder, and salt.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the lemonade, and mix until just combined.
  7. Pour the batter into the prepared pan and smooth the top.
Baking
  1. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
  2. Allow the cake to cool in the pan before transferring to a wire rack.
  3. Optionally, dust with powdered sugar before serving.

Notes

Serve with whipped cream or vanilla ice cream, drizzled with fresh lemonade, and garnished with lemon slices. Store in the fridge for 3-4 days, or freeze for up to 3 months.