Instructions
Step 1: Prepare the Cake Pans
- Preheat oven to 350°F (175°C).
- Grease and flour three 8-inch round cake pans. Line bottoms with parchment paper.
Step 2: Make the Cake Batter
- In a large bowl, cream together butter and cream cheese until smooth and fluffy.
- Gradually add granulated sugar, beating until light and airy (about 3–4 minutes).
- Add eggs one at a time, mixing well after each addition.
- Mix in lemon zest and vanilla.
Step 3: Combine Dry & Wet Ingredients
- In a separate bowl, whisk together cake flour, baking powder, baking soda, and salt.
- In another bowl, mix milk and lemonade concentrate.
- Add dry ingredients to the batter alternately with the milk mixture, beginning and ending with dry ingredients. Mix just until combined.
Step 4: Bake
- Divide batter evenly between the three pans.
- Bake for 22–26 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
Methods & Baking Tips
- Room-temperature ingredients are key for a smooth, well-emulsified batter.
- Cake flour ensures a lighter, softer crumb—don’t substitute unless necessary.
- Avoid overmixing after adding flour to keep the cake tender.
- For extra lemon punch, brush warm layers with a light lemon syrup (lemon juice + sugar).
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