The fresh lemons used in this easy cake recipe will remind you of your favorite summertime drink.
Lemonade is seriously one of my favorite drinks, and not just during the summer, but all yearlong. I love the sweet and tart combination and thought those flavors would make a wonderful cake. This is such a great dessert during the summer, when fresh Meyer lemons are abundant.
If you’re in a rush or don’t like baking from scratch, then you can use a plain cake mix and add in the fresh lemon juice and zest to simplify the recipe.
Fresh Meyer lemonade cake recipe
Inspired by Better Homes and Gardens
- 1/3 cup organic unsalted butter, softened
- 3 whole organic eggs
- 2-1/2 cups cake flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/3 cup white organic sugar
- 2 large Meyer lemons, juiced and zested
- 1 teaspoon pure vanilla extract
- 1-1/4 cups buttermilk or sour milk
- 4-5 drops yellow food coloring (optional)
- 2 cups store-bought fluffy white frosting
- Fresh lemon slices, as garnish
- Preheat the oven to 350 degrees F. Grease a large 13 x 9-inch baking pan, and set it aside.
- In a large bowl, combine the softened butter, eggs and sugar. With a hand mixer, beat on high until the mixture is smooth.
- Add in the lemon juice, zest, buttermilk, vanilla and food coloring. Mix well until the food coloring is blended into the batter.
- To a separate bowl, add the flour, baking powder, baking soda and salt, and mix well.
- Combine the wet ingredients with the dry ingredients, and mix very well until the batter is nice and smooth with no clumps.
- Pour the cake batter into the greased pan, and bake for 35 minutes or until the center is completely baked.
- Remove the cake from the oven, and allow it to cool completely before frosting.
- Once the cake is cool, spread the frosting over the top, garnish with fresh lemon slices, and serve.