Lemonade Cake 2015 B’Day Cake

Lemonade Cake

All the air pockets to be filled with lemon-y yumminess.

Lemonade Cake

Fruit and cream, pretty much any fruit – bananas, blueberries, lemons, strawberries, you name it – are my ultimate flavors when it comes to sweet treats!

This years’ birthday cake was decided on immediately after reading the ingredients for this Lemonade Cake.  I put my personal spin on it by adding plain Greek yogurt, freshly squeezed lemon juice and whipped cream.

It was also a really nice surprise to be able to share this cake (and my birthday) with the spirit of my Sweetheart on the day we gathered to remember him.  It just worked out that way.

Lemonade Cake

So fun to get messy.

Lemonade Cake

There’s the lemon curd from the Farmer’s Market.

Lemonade Cake

Controlled mess. Mint leaves on top also from the Farmer’s Market.

Lemonade Cake

It’s done!

Lemonade Cake

Mmmmm-minty and fresh-shshshsh!

Lemonade Cake

Well, that’s that…

Here are some of the comments about the cake from that day:

“This is the best thing I’ve tasted all day!”
“It is delicious!”
“So creamy and fresh-tasting!”
“That cake was the ‘bomb’!”
“I have to have a second piece!”

The cake was one of the simpler desserts I’ve made with straight-forward procedures and easy to find ingredients.  Also an excellent flavor for the warm months coming up!  Enjoy!

The recipe.

Lemonade Cake

Yield = 1, two-layer 9” cake


2 C flour
1 t baking powder
½ t salt
½ t baking soda

½ C plain yogurt
¾ C milk

1 ¼ C sugar
7 T butter, softened
1 T lemon zest

Added to Creamed Mixture
3 T lemonade concentrate
2 t vanilla extract
2 large eggs
2 large egg whites – slightly whipped

Sift all dry ingredients into a bowl and combine well; add wet ingredients to a separate bowl and mix well; cream the softened butter and lemon zest with the sugar until light and fluffy; add the lemonade concentrate and vanilla and continue to mix; add eggs one at a time and mix well.

To the creamed mixture, add the dry and wet mixtures alternating and be careful not to overmix.  Add to prepared pans and bake at 350F for about 25 minutes.

Lemonade Frosting

2 T butter, softened
3 t lemon zest
2 t lemonade concentrate
½ t lemon juice
½ t vanilla
8 oz. cream cheese
3-3 ½ C confectioners’ sugar
8 oz. freshly whipped cream (whipping cream, ½ t vanilla, 1 t confectioners’ sugar, ½ t cream of tarter)

Process:  combine all ingredients except whipped cream and blend well; fold in the freshly whipped cream.

Between layers you can add any filling you like.  Some suggestions:  lemon curd, fruit jams or purees, lemon glaze or frosting.

I made 1 ½ portions of this recipe for a three-layer, 9” cake.

Lemonade Cake

This is MY slice!

Sunny & Bright: Lemon Cream

My 2012 Birthday Cake That I Shared

Lemon Cream Cake
Lemon and cream, yes, how lovely and refreshing!

Just look at these bright beauties!!!

Still trying to lose the winter hibernation weight I gained I thought it would be safer to make a “lighter” cake this year. I actually did not go lighter, but went “less of” and made half the recipe and split the cake layer.

This cake is really rich and lemon-y (recipe by Ina Garten who is notorious for creating rich foods). I added lemon glaze to each layer before adding an organic whipped cream with just a touch of lemon.

Oh, how moist and fresh!  Look at all those lemon-glaze-capturing crevices…

So bright and full of flavor!

The cake was simple aside from grating the lemons and whipping the cream but if you have a grand-daughter handy, she can assist with that.

Creamy layer…

My friend and neighbor, Richard, was born a day before me so this was a perfect opportunity for me and my friend Bob to get together with Richard and his wonderful wife, Judith.  We had a really nice little combination celebration!

After the first bites, the comments went like this: “Oh, this is so good.” “Mmmmm, very tasty.” “The cream is so light and I taste the lemon.” “Can I have another slice?”

My complaint – ends of the cake were a little dry. I must develop a better cake doneness test. I usually wait to see the cake separating from the sides of the pan but have come to realize this is a little too late. I’ve begun to use the toothpick method which is a bit better. Perhaps the brand new oven method might work best.

The recipe:

Lemon Cake (Ina Garten, Food Network.com)


2 sticks butter
2 C sugar
4 eggs
1/3 C lemon zest
3 C flour
½ t baking powder
½ t baking soda
1 t salt
1/4 C freshly squeezed lemon juice
¾ C buttermilk
1 t vanilla

Preheat oven for 350 degrees F. Grease 2 8” pans.

Cream the butter and sugar. Add the eggs one at a time and mix well. Add the lemon zest.
In a separate bowl, combine flour, baking soda, baking powder and salt. In another bowl combine buttermilk, lemon juice and vanilla. Add the flour mixture and the liquid to the creamed mixture alternately, careful not to over mix.
Pour into prepared pans and bake for about 35-40 minutes.

Lemon Glaze: ¼ C powdered sugar, 1 T lemon juice, ¼ t vanilla. Combine all and mix well.
Lite Lemon Whipped Cream: 8 oz. organic heavy cream, 1 T powdered sugar, ¼ t vanilla, ½ t lemon juice. Mix all ingredients until light and fluffy. Fill a pastry bag for piping.

Lemon Cream Cake to enjoy throughout the summer season…