Classic Lemon Cake

This past weekend Ryan and I were invited to a friend’s house for a backyard barbeque. Seeing that I love sweets (perhaps a bit TOO much??) I wanted to make sure we had something of the sort so I happily volunteered to make dessert.

I thought this would be a great time to try out a recipe I saw on Even though the weather is starting to get a bit cool up here it’s still technically summer and for summer desserts I like anything light or made with fruit. Nothing says “summer” to me like lemons! I think of lemonade, lemon chills (that you get at the baseball park on a hot day), and lemonheads to name a few. I thought why not make a lemon cake? The cake ended up being a hit! It was dense yet moist and just enough of a lemon rind to make it tart.  If you like lemon cake, then I would definitely recommend trying this out!



  • 1 1/3 cups granulated sugar
  • 6 Tbl butter, softened
  • 1 Tbl grated lemon rind
  • 3 Tbl thawed lemonade concentrate
  • 2 Tbl vanilla extract
  • 2 large eggs
  • 2 large egg whites
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp salt
  • ½ tsp baking soda
  • 1 ¼ cups fat-free buttermilk


  • 2 Tbl butter, softened
  • 2 tsp grated lemon rind
  • 2 tsp thawed lemonade extract
  • ½ tsp vanilla extract
  • 8 ounces cream cheese
  • 3 ½ cups powdered sugar


  • Preheat oven to 350 degrees
  • For cake, place first 5 ingredients in a large bowl; beat at medium speed with a mixer until well blended. Alternate adding eggs and egg whites, one at a time, beating well after each addition.  Combine dry ingredients (flour, baking powder, baking soda, and salt) in a bowl and mix with whisk. Alternate adding flour mixture and buttermilk to sugar mixture starting and ending with flour mixture. Be sure to beat well after each addition.
  • Pour batter into two either 8” or 9” pans coated with cooking spray. For a more level cake I like to wrap my pans in Magi-Cake strips. If you haven’t tried these I would highly recommend them! They give you a level cake every time! Bake for 20 minutes or until toothpick once inserted comes out clean. Cool pans on wire rack for 10 minutes then remove cakes from pan and cool completely.
  • For frosting, place all ingredients except powdered sugar in large bowl and beat at high speed until fluffy. Add powdered sugar and beat at low speed until blended.
  • Place one cake layer on pedestal and spread with frosting until well coated. Add second layer and do the same as well as the sides. To achieve “ribbon” top, I tinted my frosting yellow and then used a piping bag and a Wilton tip #104. Start at the outermost rim of your cake and make a complete circle with the ribbon technique and then repeat each circle until you reach the center of your cake. Keep the skinny part of the tip pointed up and the fatter side down. You’ll want to move your wrist to the right while squeezing your bag and once you have the length you want then bring your wrist left (overlapping part that you’ve already iced) and do that over and over. It’s a basic squeeze right then bring your hand back left then right. Over and over.
  • To add a bottom boarder you will do the same
  • Store covered cake in the refrigerator.

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