We started drooling as soon as we saw this Lemonade Layer Cake from MyRecipes.com!

With temps at record highs, we were ready to test this perfect-for-summer tart treat!


Please click here to visit MyRecipes.com and see the recipe that we followed!


Reviewer #1 – Sarah

Mission:  I love to bake – so finding a new cake recipe is a fantastic thing in my book! This one sounded delicious from the start!



My family and I were back home at my parent’s farm in Iowa for the weekend so I was able to bake with my mom on this project, which is always a fun occasion!

  • With this recipe, we decided to forgo the frosting as we wanted to make this a little less high in calories and I wanted it to be easier to transport back to Minnesota at the end of our stay.
  • The end result was fantastic and we dressed it up with a dusting of powdered sugar and fresh strawberries – yummy!

Tips & Tricks Learned:

My mom gave me a great tip for greasing the pans with Crisco and then flouring them to help the cakes come out of the pans with ease after baking. This worked great!!

In addition we forgot to grab a lemon at the store, so we proceeded with dried lemon peel for the cake batter. We used 1 teaspoon of the dried vs. 1 tablespoon of fresh, as it called for.

We used two 8” round cake pans vs. two 9” round cake pans as that is what we had on-hand. Because of this, we baked the cakes for 2 minutes longer than called for.


Easy to prepare and bake and oh so delicious! A perfect summer treat – it is tart, fresh and refreshing!


Because I didn’t go forward with the frosting, I wasn’t able to taste the final end result – need to try it someday.


A delicious summer treat! I would definitely make this again – and even think making it as cupcakes would be fun for a birthday party or shower.



Reviewer #2 – Maren

Mission: To make my family a treat in yummy lemon – perfect for Summer!



  • I used my very handy trick to making “Fat-Free Buttermilk” (which I have never actually seen in my grocery store).  Simply pour 1 Tbsp Vinegar (or lemon juice) into 1 cup of Fat Free Milk and let it sit for about 10 minutes.
  • We are living with my in-laws at the mo’ so the only cake pan that I could find was a 13 x 9 (see “Tips and Tricks” below for baking time).  Because of my pan size – my cake was just a 1 layer, potluck-style number.
  • I completely forgot to keep the wet ingredients separate from the dry ingredients.  This is a common trend for me, but usually doesn’t make a difference.

Tips & Tricks Learned:

Baking Time with a 13 x 9 pan = 30 minutes @ 350.  After 20 minutes, the batter was totally liquid, 10 more and it was perfect!

The batter kind of “sizzles” in the oven at the surface.  This was weird, but apparently totally okay, since it turned out fine!

The frosting was super runny, so I put the cake back into the fridge after icing to firm it up again before serving.  I cannot imagine how a frosting this loose would work for a layer cake – I feel like the top layer would slide off!  In order to thicken it up, I would imagine you would have to add at least a cup or two more of the powdered sugar, which would probably end up being sickeningly sweet.


Fairly easy.  Crowd pleaser!  My mother-in-law loved it!

My husband’s take, “Delicious. Wouldn’t order it.”  Translation: “Delicious. Apple crisp and carrot cake are my favorite desserts.”


Rich!  I had a second piece… then I wanted to hurl.

Super tartness from the lemonade.  This was enduring to me at first, but then too much.  Generally when there are baked goods in the house, I will eat them for days until gone.  I had my two pieces of this one and never wanted to touch it again.

Not really a “Pro” or a “Con”:

The cake itself is really dense.  My father-in-law thought that the consistency married well with the type of frosting.  My mother-in-law said that cakes like this are her very favorite.  I felt like it added a creamy element to the flavor that was a [nice] contrast from the super tartness of the lemonade.


This was a great summer cake!  Although not my personal favorite, my 3 taste-testers all liked it – so I will keep it around for any future summer gatherings needing a lemony treat!




Reviewer #3 – Kristy

Mission: Attempt to bake a cake from scratch. I am a from-the-box type of baker.



  • I knew I wanted to make cupcakes instead as I was having a party so I added paper cupcake holders
  • For cupcakes I had to cook for 20 minutes and fill cups ¾ full with batter
  • Used Nielsen-Massey Vanilla Extract– my girlfriend insists that this is a must for the best vanilla flavor!  I would have to agree!
  • My KitchenAid Mixer absolutely rocked on this recipe for both cake and icing!

Tips & Tricks Learned:

Get lemons with a rough skin. I had two with a smooth surface and it was more difficult to grate.

Be careful with the egg shells…don’t crack on the bowl or while the mixer is running.

The delicious frosting kept well in the fridge over night.  Tip…next day whip the icing but let it set in the fridge for an hour so it is not as runny.


Surprisingly, it was pretty darn easy!


The long ingredients list!  Having to be so careful to keep the wet and dry ingredients separate! I forgot to hit the bubbles out of the pan!


Huge Hit!  Everyone that tasted them loved the lemon flavor of the cupcakes. The lemon zest in the icing is beautiful!

This is by far the best cupcakes I have made BUT I would say they are pretty dense. I must admit my baking powder and soda was pretty old so I wonder if this played into this.

I can’t wait to make it again but my booty doesn’t need these cupcakes on a regular basis.


The lovely Lemonade Layer Cake photo by MyRecipes.com

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