3-Layer Lemonade Cake

3-Layer Lemonade Cake—bright, sunny, and perfect for a show-stopper dessert Below is a fully detailed, step-by-step recipe, including pan shape, sizes, assembly, and decorating guidance.

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🍋 3-Layer Lemonade Cake

🕒 Time

• Prep: 30 minutes

• Bake: 25–30 minutes

• Cool & assemble: 1–1½ hours

• Serves: 12–14

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🔺 Cake Shape & Pans

• Shape: Round

• Size: Three 20 cm (8-inch) round cake pans

• Height: About 10–12 cm once stacked

👉 If you only have two pans, bake in batches.

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🧾 Ingredients

Lemonade Cake Layers

• 375 g all-purpose flour

• 2½ tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• 225 g unsalted butter, softened

• 350 g granulated sugar

• 4 large eggs, room temperature

• Zest of 3 lemons

• 120 ml fresh lemon juice

• 120 ml lemonade (carbonated, not frozen)

• 180 ml buttermilk (or milk + 1 tbsp lemon juice)

• 1 tsp vanilla extract

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Lemon Syrup (keeps layers moist)

• 120 ml lemonade

• 2 tbsp sugar

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Lemon Cream Cheese Frosting

• 450 g cream cheese, softened

• 150 g unsalted butter, softened

• 600–700 g powdered sugar, sifted

• Zest of 1 lemon

• 2–3 tbsp lemon juice

• 1 tsp vanilla extract

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🧑‍🍳 Step-by-Step Directions

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🥣 Cake Layers

Step 1: Prep pans

1. Preheat oven to 175°C (350°F).

2. Grease three 20 cm round pans.

3. Line bottoms with parchment paper.

4. Lightly flour sides.

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Step 2: Dry ingredients

1. In a bowl, whisk together:

   • Flour

   • Baking powder

   • Baking soda

   • Salt

2. Set aside.

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Step 3: Cream butter & sugar

1. Beat butter and sugar until light and fluffy (3–4 minutes).

2. Add lemon zest and vanilla.

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Step 4: Add eggs

1. Add eggs one at a time, mixing well after each.

2. Scrape bowl sides.

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Step 5: Mix liquids

1. In a jug, combine:

   • Lemon juice

   • Lemonade

   • Buttermilk

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Step 6: Combine batter

1. Add dry ingredients in 3 additions, alternating with liquid mixture.

2. Start and end with dry ingredients.

3. Mix gently—do not overbeat.

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Step 7: Bake

1. Divide batter evenly between the 3 pans.

2. Smooth tops.

3. Bake 25–30 minutes, until:

   • Tops spring back

   • Toothpick comes out clean

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Step 8: Cool

1. Cool in pans 10 minutes.

2. Turn out onto racks and cool completely.

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🍯 Lemon Syrup

Step 9: Make syrup

1. Heat lemonade and sugar until sugar dissolves.

2. Cool slightly.

3. Brush syrup over each cake layer.

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🍋 Frosting

Step 10: Make frosting

1. Beat cream cheese and butter until smooth.

2. Add powdered sugar gradually.

3. Mix in lemon zest, lemon juice, and vanilla.

4. Beat until light and spreadable.

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🎂 Assembly & Shape

Step 11: Level layers

1. Trim domed tops so layers are flat.

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Step 12: Stack

1. Place first layer on cake board or plate.

2. Spread an even layer of frosting (about 1 cm thick).

3. Add second layer → frost.

4. Add third layer, bottom side up for a flat top.

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Step 13: Crumb coat

1. Apply a thin coat of frosting all over.

2. Chill 20 minutes.

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Step 14: Final frosting

1. Frost sides smoothly or with swirls.

2. Pipe a border on top if desired.

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🍋 Decoration Ideas (Shape Finish)

• Lemon slices or twists

• Fresh raspberries or blueberries

• White chocolate drip

• Lemon zest spirals

• Buttercream rosettes

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❄️ Storage

• Refrigerate up to 3 days

• Bring to room temperature before serving