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Home » Lemon Cakes and Such

Six Inch Lemon Cake

Modified: Aug 31, 2020 · Published: Nov 18, 2013 by Anna · This post may contain affiliate links · 2 Comments

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Six Inch Lemon Cake is based on an old recipe from Cooking Light called Lemonade Layer Cake. With so many good lemon cake recipes out there, I probably wouldn't have tried a "light" version had my friend Marisa not recommended it. Her family loves this cake and requests it over other lemon cakes. To be safe (and because we didn't need a giant cake), I made it as a six inch lemon cake. The family loved it.

Six Inch Lemon Cake

I like the cake too, but it is very dense and definitely more like a pound cake. If you bake a lot and are used to the texture of certain ratios, you may be surprised at the texture. It does have a pleasant lemon flavor and it looks pretty.

Lemonade Concentrate

One interesting thing about this Six Inch Lemon Cake is that it calls for lemonade concentrate. If you've never used this, you'll find it in the frozen foods section with the juice. It is a sweet and sugary mixture which you'd normally mix with water to add lemonade. With all the of the lower sugar alternatives out there I'm not sure how many people actually use this in lemonade these days. I'm guessing a lot of people buy lemonade concentrate to use in mixed drinks or Sangria. After making this cake, you'll have a lot leftover to experiment with. I think I'm going to use my leftover lemonade concentrate in this!

Recipe

Six Inch Lemon Cake

Six Inch Lemon Cake

Six inch version of Cooking Light's popular Lemonade Layer Cake
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 25 minutes mins
Cooling 1 hour hr
Total Time 1 hour hr 45 minutes mins
Course Dessert
Cuisine American
Servings 6

Equipment

  • Six inch cake pans

Ingredients
 

  • 1 cup all-purpose flour 135 grams
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ⅔ cup granulated sugar 130 grams
  • 3 tablespoons butter, softened 42 grams
  • ½ tablespoon lemon zest
  • 1 ½ tablespoons thawed lemonade concentrate
  • 1 teaspoon vanilla
  • 1 large egg
  • 1 large egg white
  • ½ cup plus 2 tablespoons buttermilk
  • Frosting
  • 2 tablespoons butter softened (28 grams)
  • 1 ½ teaspoons grated lemon rind
  • 1 ½ teaspoons thawed lemonade concentrate
  • ¼ teaspoon vanilla extract
  • 6 ounces ⅓-less-fat cream cheese 170 grams
  • 2 cups powdered sugar

Instructions
 

  • Preheat oven to 350 degrees F. Grease and flour 2 six -nch round cake pans.
  • Mix together the flour, baking powder, baking soda and salt. Set aside.
  • Combine sugar, softened butter, lemon zest, lemonade concentrate and vanilla in a mixing bowl and beat until light and creamy. Add egg and beat for 30 seconds, then beat in the egg white. Mixture may looks a little curdled at this point, but it will smooth out after you add the dry ingredients and milk.
  • With a spoon, stir in half of the flour mixture until blended, then stir in half of the milk. Continue adding remaining flour mixture and milk alternately, stirring until fully blended.
  • Divide the batter between the two pans. Set on a baking sheet and bake at 350 for 25 minutes (check at 20). The cakes will be fairly flat with golden brown edges. Loosen gently from the sides and let cool in pans for about 10 minutes, then carefully turn from the pans.
  • To make the frosting, beat the butter, lemon rind, lemonade concentrate, vanilla and cream cheese together. Gradually add the powdered sugar until mixture is creamy. If frosting feels too soft, refrigerate it briefly before spreading.
Keyword Lemon Cake, Lemonade Concentrate
Tried this recipe?Let us know how it was!

More Lemon Cakes and Such Archive

  • Mini Lemon Sheet Cake
    Mini Lemon Sheet Cake in 1/8 Sheet Pan
  • Lemon Crumb Cake
    Lemon Crumb Cake
  • enhanced lemon cake
    Lemon Supreme Loaf Cake
  • Ottolenghi Lemon Cake
    Yotam Ottolenghi's Lemon Cake

Comments

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  1. Connor Dylan says

    November 19, 2013 at 4:31 pm

    Recipe for delicious cookie:
    Cookie
    Milk
    Put sock on cookie for decoration!
    ENJOY!

  2. Karen Schmidt-Dill says

    November 19, 2013 at 11:39 am

    You must be having a severe case of baking withdrawal by now! Counting down the days till Thanksgiving when you NEED that oven!
    The cookie take-down sounds like fun. Does this turn into a fundraiser for something?

Peanut Butter Fudge Jumbles recipe baked in a 9-inch square Pampered Chef stoneware pan.

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I'm Anna, and welcome to Cookie Madness. To learn more about me, check the About page.

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