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Lemonade Cake
  • 1 1/2 cups - butter, softened
  • 2 cups - sugar
  • 1 tablespoons - lemon zest
  • 5 - large eggs
  • 1 cups - thawed frozen lemonade concentrate
  • 3 1/2 cups - all-purpose flour
  • 1 1/2 teaspoons - baking soda
  • 1 cups - milk
  • 1 cups - sour cream
  • - fresh lemon slices, for garnish
  • Lemonade Frosting
  • 1 cups - butter, softened
  • 1/2 cups - thawed frozen lemonade concentrate
  • 5 cups - confectioners' sugar
  • Directions:

    1. Preheat oven to 350° F. Spray a 13-x-9-inch baking pan with nonstick baking spray with flour.

    2. In a large bowl, beat butter, sugar, and lemon zest with a mixer at medium peed until fluffy. Add eggs, one at a time, beating well after each addition. Beat in lemonade concentrate until combined.

    3. In a medium bowl, whisk together flour and baking soda. Gradually add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture. Stir in sour cream. Spoon batter into prepared pan.

    4. Bake for 30 minutes or until a wooden pick inserted in center comes out clean. Let cool completely. Spread with Lemonade Frosting. Cut into squares and garnish with lemon just before serving, if desired.

    In a large bowl, beat butter and lemonade concentrate with a mixer at medium speed until creamy. Gradually add confectioners' sugar, beating until combined.

    Brief Description

    Lemonade cake with lemonade frosting.

    Main Ingredient:

    lemonade concentrate

    Category:  Cakes

    Cuisine:  Southern

    Prep Time: 20 min
    Cook Time: 30 min


    Cooking with Paula Deen magazine

    Posted By:


    Posted On:

    April 8, 2017

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