Taste Test: Brits Try Lemonade Cake for the First Time

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat option.

cake flour

🥗Healthier: all-purpose flour

💰Cheaper: none

All-purpose flour is more commonly available.

powdered sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar provides a lower glycemic index.

Preheat the oven to 350°F (175°C).

Grease and flour two round cake pans.

In a mixing bowl, cream together unsalted butter and granulated sugar until light and fluffy.

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

Stir in pink lemonade concentrate and vanilla extract until combined.

In another bowl, whisk together cake flour, baking powder, and salt.

Gradually add the dry ingredients to the wet mixture, alternating with milk, until just combined.

Divide the batter evenly between the prepared cake pans.

Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.

In a mixing bowl, whip heavy cream until soft peaks form.

Gradually add powdered sugar and continue whipping until stiff peaks form.

Once the cakes are cool, spread a layer of whipped cream on top of one cake layer and place the second layer on top.

Frost the top and sides of the cake with the remaining whipped cream.

Decorate with lemon zest, food coloring, and sprinkles as desired.

Cooking Techniques

Spice Level:

Allergens