This Lemonade Cake recipe is my go-to when I want a bright, cheerful dessert without a lot of fuss. It's a simple butter cake that gets its sunny flavor from real lemonade concentrate and fresh lemon zest, so every bite is a burst of sweet-tart goodness.
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I first made this for a balcony picnic with my neighbor, and we ended up eating half the pan right there, standing up, with iced tea in hand. It's that kind of cake: easy, unpretentious, and absolutely delicious.
The texture is tender and moist, with a delicate crumb that's perfect for afternoon snack or a simple birthday cake. Plus, the lemonade glaze on top adds a shiny, crackly finish that makes it look bakery-fancy with zero effort.
Why You'll Love This Recipe
About the Ingredients
1 ½ cups (190g) all-purpose flour
Regular all-purpose flour works best. For a gluten-free version, use a 1:1 gluten-free baking blend.
1 teaspoon baking powder
Make sure it's fresh for the best rise. You can substitute with ½ tsp baking soda + 1 tsp cream of tartar.
½ teaspoon baking soda
Helps the cake rise and browns nicely. If you don't have it, use 1 teaspoon more baking powder.
¼ teaspoon salt
Fine sea salt or table salt. It balances the sweetness.
½ cup (1 stick, 113g) unsalted butter, melted
Salted butter works too—just skip the extra salt. Melt and let cool slightly.
¾ cup (150g) granulated sugar
You can reduce to ⅔ cup if you prefer less sweet. Coconut sugar also works but will change the color slightly.
2 large eggs, at room temperature
Room-temperature eggs blend more easily. If you forget, place them in warm water for 5 minutes.
½ cup (120ml) buttermilk, at room temperature
No buttermilk? Add 1 tablespoon lemon juice to ½ cup milk and let sit for 5 minutes.
¼ cup (60ml) frozen lemonade concentrate, thawed
This is the star! If you can't find it, use 3 tablespoons lemon juice + 1 tablespoon sugar.
1 tablespoon lemon zest (from 1-2 lemons)
Fresh zest gives the best flavor. Avoid the white pith—it's bitter.
1 teaspoon vanilla extract
Pure vanilla extract is best, but imitation works in a pinch.
For the glaze: 1 cup (120g) powdered sugar, 2 tablespoons lemonade concentrate, 1-2 tablespoons milk
Adjust the consistency with extra milk or sugar. You want it pourable but thick.
Tips & Tricks
Don't overmix the batter
Mix just until the flour disappears, or the cake will be tough.
Use room-temperature ingredients
Cold eggs and buttermilk can make the batter curdle and affect the crumb.
Check for doneness
Insert a toothpick into the center—it should come out with a few moist crumbs, not wet batter.
Pro Tips
Step-by-Step Instructions
1. Preheat and Prep Pan
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or nonstick spray, then line with parchment paper for easy removal.
2. Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Combine Wet Ingredients
In a large bowl, whisk the melted butter and sugar until smooth. Add the eggs one at a time, whisking well after each. Then mix in the buttermilk, lemonade concentrate, lemon zest, and vanilla until fully combined.
4. Fold in Dry Mixture
Add the dry ingredients to the wet mixture and stir with a spatula just until no streaks of flour remain. Do not overmix.
5. Bake the Cake
Pour the batter into the prepared pan and smooth the top. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown. The internal temperature should read 205°F (96°C).
6. Cool and Glaze
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack. While still warm, whisk together the powdered sugar, lemonade concentrate, and enough milk to reach a pourable consistency. Drizzle over the warm cake.
Delicious Variations
Berry Lemonade Cake
Fold in 1 cup of fresh blueberries or raspberries before baking.
Lemon Poppy Seed
Add 2 tablespoons of poppy seeds to the dry ingredients.
Gluten-Free
Use a 1:1 gluten-free flour blend and add ¼ teaspoon xanthan gum if your blend doesn't have it.
How to Store Lemonade Cake Recipe
Refrigerator
Store in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days.
Freezer
Wrap the cooled cake (unglazed) tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the fridge.
Reheating
Warm individual slices in the microwave for 10-15 seconds, or in a 300°F (150°C) oven for 5-7 minutes.
Frequently Asked Questions
Q: Can I use fresh lemon juice instead of lemonade concentrate?
Yes, you can substitute 3 tablespoons of fresh lemon juice plus 1 tablespoon of sugar for the concentrate in both the batter and the glaze. The flavor will be slightly less sweet and more tart, but still delicious.
Q: Why did my cake sink in the middle?
The cake likely sank because it was underbaked or the oven door was opened too early. Make sure to bake until a toothpick comes out clean and avoid opening the oven during the first 30 minutes.
Q: Can I make this cake into cupcakes?
Absolutely! Divide the batter among 12 lined muffin cups and bake at 350°F (175°C) for 18-22 minutes, or until a toothpick comes out clean. The glaze can be brushed on top while warm.
Q: How do I know when the cake is done?
The cake is done when a toothpick inserted into the center comes out with a few moist crumbs, or the internal temperature reaches 205°F (96°C). The top should be golden brown and the edges should pull away from the pan slightly.
Q: Can I use a different pan size?
Yes, you can bake this in an 8×8-inch square pan for a shorter time (25-30 minutes) or a 9-inch round pan for about 30-35 minutes. Adjust the baking time and check for doneness with a toothpick.
I hope you love this Lemonade Cake as much as I do! If you try it, let me know in the comments below—I'd love to hear how it turned out. And don't forget to share a photo on Instagram and tag me @mayachenbakes. Happy baking!
Lemonade Cake Recipe
This easy Lemonade Cake is a moist, tangy-sweet dessert that tastes just like summer. A one-bowl wonder ready in 35 minutes!
🧂 Ingredients
- 1 ½ cups (190g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (1 stick, 113g) unsalted butter, melted
- ¾ cup (150g) granulated sugar
- 2 large eggs, at room temperature
- ½ cup (120ml) buttermilk, at room temperature
- ¼ cup (60ml) frozen lemonade concentrate, thawed
- 1 tablespoon lemon zest (from 1-2 lemons)
- 1 teaspoon vanilla extract
- For the glaze: 1 cup (120g) powdered sugar, 2 tablespoons lemonade concentrate, 1-2 tablespoons milk
📋 Instructions
- 1Preheat and Prep Pan — Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or nonstick spray, then line with parchment paper for easy removal.
- 2Mix Dry Ingredients — In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- 3Combine Wet Ingredients — In a large bowl, whisk the melted butter and sugar until smooth. Add the eggs one at a time, whisking well after each. Then mix in the buttermilk, lemonade concentrate, lemon zest, and vanilla until fully combined.
- 4Fold in Dry Mixture — Add the dry ingredients to the wet mixture and stir with a spatula just until no streaks of flour remain. Do not overmix.
- 5Bake the Cake — Pour the batter into the prepared pan and smooth the top. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown. The internal temperature should read 205°F (96°C).
- 6Cool and Glaze — Let the cake cool in the pan for 10 minutes, then transfer to a wire rack. While still warm, whisk together the powdered sugar, lemonade concentrate, and enough milk to reach a pourable consistency. Drizzle over the warm cake.
Maya writes about urban gardening and sustainable living, focusing on small-space solutions and budget-friendly projects. She shares practical tips for growing food in apartments and balconies.
