Go Back

Lemonade Layer Cake

Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 8
Author My Recipes



  • 1 1/3 cups sugar
  • 6 tablespoons unsalted butter softened
  • 1 tablespoon lemon zest
  • 3 tablespoons thawed lemonade concentrate
  • 2 teaspoons vanilla extract
  • 2 eggs
  • 2 egg whites
  • 2 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 1/4 cups fat-free buttermilk {or regular I won’t judge you}
  • Cooking spray


  • 2 tablespoons butter softened
  • 2 teaspoons lemon zest
  • 2 teaspoon thawed lemonade concentrate
  • 1/2 teaspoon vanilla extract
  • 8 ounces cream cheese
  • 3 1/2 cups powdered sugar


  1. Preheat oven to 350 degrees F.


  1. In a large bowl mix together sugar, butter, lemon zest, lemonade, and vanilla on medium speed until combined, about 5 minutes. Add eggs and egg whites, one at a time, beating well after each addition.
  2. In a medium bowl, combine flour, baking powder, salt, and baking soda. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; beat well after each addition.
  3. Pour batter into 2 – 9″ round cake pans coated with cooking spray; tap pans once each to remove air bubbles. Bake for 20 minutes, or until a toothpick inserted in the center comes out clean. Cool cake in pans for 10 minutes on a wire rack; remove from pans. Cool completely on wire rack.


  1. Place 2 tablespoons butter, lemon zest, lemonade, vanilla, and cream cheese in a large bowl; beat with a mixer at high speed until fluffy. Add powdered sugar, and beat at low speed just until blended. Do NOT overbeat. Chill 1 hour.
  2. Place 1 cake layer on a plate; spread with 1/2 cup frosting. Top with remaining cake layer. Spread remaining frosting over top and sides of cake. Store cake loosely covered in the fridge.