Lemonade Cake
Delightful Lemonade Cake with a balance of sweet and tart flavors, perfect for any occasion.
Ingredients
Cake Ingredients
- 1 cup lemonade
- 1 cup sugar Reduce by 1/4 cup for less sweetness, if desired.
- 1/2 cup unsalted butter, softened Ensure at room temperature.
- 2 large eggs Ensure at room temperature.
- 2 cups all-purpose flour May substitute with whole wheat for added fiber.
- 2 teaspoons baking powder Ensure it is evenly distributed.
- 1/2 teaspoon salt
- 1/2 cup milk
- Powdered sugar for dusting (optional) Dust just before serving.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour a 9×13 inch cake pan.
- In a large bowl, cream together the butter and sugar until light and fluffy, about 3-5 minutes.
- Beat in the eggs, one at a time, mixing well after each addition. Stir in the lemonade until well combined.
- In another bowl, combine flour, baking powder, and salt. Mix well.
- Gradually add dry ingredients to wet mixture, alternating with milk, stirring gently until just combined.
- Pour the batter into the prepared pan and smooth the top.
Baking
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool for about 10 minutes, then transfer to a wire rack to cool completely.
- Dust with powdered sugar if desired before serving.
Notes
Best served at room temperature. For an elevated presentation, garnish with fresh lemons or mint leaves. Can be served with whipped cream or vanilla ice cream.