If you’re a lemon lover, get ready for a treat that tastes just like summer in every bite! This Lemonade Layer Cake is light, fluffy, and bursting with tangy lemon flavor. Each moist layer is brushed with concentrated lemonade and smothered in a creamy lemon cream cheese frosting — the perfect balance of sweet and tart. Whether you’re celebrating a special occasion or simply craving a bright, cheerful dessert, this cake will steal the show!

Why You’ll Love This Cake

This isn’t your ordinary lemon cake — it’s pure sunshine wrapped in frosting! Made with real lemonade concentrate, lemon extract, and fresh zest, it captures that nostalgic flavor of a chilled glass of lemonade. The addition of cream cheese in both the cake and frosting gives it a luxurious texture and a slightly tangy depth that’s irresistible.

How to Make Lemonade Layer Cake

Step 1: Preheat and Prepare

Start by setting your oven to 325°F (163°C). Grease and flour three 8-inch round cake pans, then line the bottoms with parchment circles. This simple step guarantees easy release and perfectly shaped layers.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together:

Cake flour
Baking powder
Baking soda
Salt

Whisking helps distribute the leavening evenly for a light, even rise.

Step 3: Combine the Wet Ingredients

In another bowl, stir together:

Milk
Vegetable oil
½ cup thawed frozen lemonade concentrate
Lemon extract
Fresh lemon zest

This combination infuses the batter with bright citrus notes from the very beginning!

Step 4: Cream the Butter and Cream Cheese

In the bowl of a stand mixer, beat softened butter and cream cheese together on medium speed until smooth and fluffy. This blend adds richness and keeps the crumb incredibly tender.

Step 5: Add the Sugar and Eggs

Gradually mix in the sugar and beat for 2–3 minutes until light and airy.
Next, add the eggs one at a time, mixing just until each yolk disappears. (If you want that sunny yellow hue, add a touch of yellow gel food coloring now.)

Step 6: Combine Everything

Reduce the mixer speed to low. Alternately add the dry mixture and the wet mixture, starting and ending with dry ingredients (3 additions of dry, 2 of wet). Mix only until combined — overmixing can make the cake dense.

Step 7: Bake

Divide the batter evenly among the prepared pans. Bake for 28–30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Cool the cakes in the pans for 10 minutes, then transfer them to wire racks to cool completely.

💡 This recipe makes about 8 cups of batter and can also be used for cupcakes! They’ll bake flat with little to no dome — perfect for frosting.

Lemon Cream Cheese Frosting

Now for the magic that ties it all together — the frosting! It’s smooth, tangy, and lightly flavored with lemon for that classic lemonade finish.

What You’ll Need:

Butter, softened
Cream cheese, softened
Lemon extract
Vanilla extract
A pinch of salt
Powdered sugar
Yellow gel coloring (optional)

How to Make It:

Beat butter until creamy.
Add the cream cheese and mix until fully combined and smooth.
Blend in lemon extract, vanilla, and salt.
Gradually add powdered sugar on low speed, then increase to medium and mix until light and fluffy.
If the frosting is too thick, add a splash of milk or a little lemonade concentrate until you reach a spreadable consistency.

Store any extra frosting in the refrigerator. Before using, let it come to room temperature and whip again for a fluffy texture.

Assembling Your Lemonade Layer Cake

Place the first cake layer on your serving stand or platter.
Lightly brush the top with lemonade concentrate for an extra punch of flavor (optional but highly recommended!).
Spread a generous layer of frosting over the top.
Repeat with the second and third layers, brushing each with lemonade and frosting as you go.
Apply a thin “crumb coat” around the cake to trap any stray crumbs, then chill it for 10–15 minutes to firm up.
Add the final layer of frosting, smoothing or texturing it with a spatula.
For a finishing touch, pipe a border using a 1M star tip — it gives a charming bakery-style look!

Decorating Tips

Keep it simple with soft swirls, or go for an elegant rustic look using an offset spatula. A few lemon slices or curls of zest make a gorgeous garnish on top!

Heavenly Lemonade Cream Cheese Layer Cake

Print Recipe

Author: delishflavor

Ingredients

Heavenly Lemonade Cream Cheese Layer Cake

Ingredients :

Lemonade Cake

8 oz cream cheese, softened (226g) – full-fat preferred

1 ½ sticks (168g) unsalted butter, softened

2 cups granulated sugar (400g)

4 large eggs, room temperature (tip: place in warm water for 5 minutes if chilled)

3 cups cake flour (342g) – see note for substitution

2 teaspoons baking powder (8g)

½ teaspoon baking soda (3g)

½ teaspoon salt (3g)

½ cup milk (175g)

½ cup frozen lemonade concentrate, thawed (reserve some for glaze – we used Minute Maid)

¼ cup vegetable oil (54g) – canola oil works well

Zest of one lemon (optional)

1 tablespoon lemon extract (McCormick brand recommended)

Yellow food coloring gel (optional)

Lemon Cream Cheese Frosting

3 sticks unsalted butter, softened (339g)

16 oz full-fat cream cheese, softened (two 8 oz packages)

1 teaspoon vanilla extract (4g)

1 teaspoon lemon extract (4g) – adjust to taste

½ teaspoon salt (2g)

7 cups powdered sugar (805g), more or less to taste

Yellow food coloring gel (optional)

Optional Lemon Glaze

A small amount of the reserved lemonade concentrate, for brushing layers

Instructions

Prepare the Cake

1. Preheat the Oven:

Set oven to 325°F (163°C). Grease and flour three 8-inch round cake pans, then line the bottoms with parchment paper circles.

2. Dry Ingredients:

In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.

3. Wet Ingredients:

In another bowl, combine milk, oil, ½ cup thawed lemonade concentrate, lemon extract, and lemon zest. Set aside.

4. Cream Butter & Cream Cheese:

In a stand mixer, beat butter and cream cheese on medium speed until smooth and creamy.

5. Add Sugar:

Gradually add sugar and beat for 2–3 minutes until light and fluffy.

6. Add Eggs:

Beat in the eggs one at a time, mixing just until the yolks disappear. If using yellow coloring, add it now.

7. Combine Wet and Dry Mixtures:

On low speed, alternate adding the dry mixture and the wet mixture, beginning and ending with dry (3 additions dry, 2 additions wet). Mix until just combined.

8. Bake:

Divide the batter evenly among the prepared pans. Bake for 28–30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

9. Cool:

Let cakes rest in the pans for 5–10 minutes, then turn out onto a wire rack to cool completely.

This recipe yields about 8 cups of batter. You can also use it for cupcakes (they will bake flat with little to no dome).

—

Make the Lemon Cream Cheese Frosting

1. Beat butter until soft and smooth.

2. Add cream cheese and beat together on medium speed until fully combined.

3. Mix in vanilla, lemon extract, and salt.

4. Gradually add powdered sugar, beating on low speed until incorporated. Increase to medium speed and mix until smooth and creamy.

5. Tint with yellow gel color, if desired.

6. If the frosting is too thick, add a small splash of milk or lemonade concentrate until desired consistency is reached.

Store frosting in the refrigerator. Bring to room temperature and remix before using if made ahead.

Assemble the Cake

1. Place the first cake layer on a serving plate or stand.

2. Lightly brush the top with lemonade concentrate for extra flavor (optional).

3. Spread a generous layer of frosting over the top.

4. Repeat with the second and third layers, brushing each with a bit of lemonade before frosting.

5. Apply a thin crumb coat of frosting to the outside of the cake and freeze for about 10 minutes to firm up.

6. Add the final layer of frosting, smoothing or texturing it as desired.

7. Use a 1M piping tip to create a decorative border if you like.