Embark on a culinary journey with a recipe that promises to tantalize your taste buds. The Cherry Lemonade Cake, a unique blend of tangy lemonade and sweet cherries, offers a refreshing twist on traditional baking. Perfect for summer gatherings or a cozy afternoon treat, this cake is a guaranteed crowd-pleaser.
Ingredients:
For the Cake:
3 cups cake flour
2 cups granulated sugar
1 cup unsalted butter, room temperature
4 large eggs
1 cup buttermilk
3 tablespoons lemon zest
1/4 cup lemon juice
1 teaspoon baking soda
1/2 teaspoon salt
2 cups fresh cherries, pitted and halved
For the Frosting:
1 cup unsalted butter, softened
1 cups confectioners’ sugar
3 tablespoons lemon juice
1 teaspoon pure vanilla extract
Fresh cherries and lemon slices for garnish
Directions:
Preheat the oven to 350°F (177°C). Grease and flour three 8-inch round cake pans.
In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in lemon zest and juice.
Whisk together flour, baking soda, and salt. Gradually add to the butter mixture, alternating with buttermilk. Gently fold in the cherries.
Divide the batter evenly among the prepared pans. Bake for 25-30 minutes. Cool cakes on a wire rack before removing from pans.
For the frosting, beat butter until creamy. Gradually beat in confectioners’ sugar, lemon juice, and vanilla until smooth and spreadable.
Assemble the cake by spreading frosting between each layer, then cover the top and sides. Decorate with fresh cherries and lemon slices.
Prep Time: 30 minutes | Cooking Time: 30 minutes | Total Time: 2 hours (including cooling)
Kcal: Approx 650 kcal per serving | Servings: 12 servings