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).

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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.