Lemonade Cake

This recipe is a simplified version of a lemon drizzle cake, but it’s inspired by how I love my lemonade: super sour fresh lemon juice with as much sugar as humanly possble. This cake is super moist and is one of Chris’s favorites. It may not be pretty, but it gets eaten so quickly you really don’t look at it for long!


  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1 splash of vanilla
  • 1/2 cup of milk
  • 1 and 1/2 cups flour
  • 2 tsp baking powder
  • 1 big pinch of salt
  • juice and zest of 2 lemons
  • 1/4 cup powdered sugar



Preheat the oven to 350F/175C. Cream the butter and sugar until light and fluffy. Add the eggs one at a time, then add the vanilla. In a separate bowl, sift or stir thoroughly the flour, baking powder, and salt. Add this to the butter/sugar mixture along with the zest and juice of one lemon and the milk. Mix until combined, then pour into a greased tin. Cook about 35 minutes until toothpick comes out clean in the middle. Once cooked and still warm, stab holes into the cake and pour over the remaining lemon juice mixed with powdered sugar. If you don’t have powdered sugar, just warm the lemon juice and add granulated sugar, and stir until dissolved.


Nutrition for 1/12 of recipe

  • 207 calories
  • 8.5 (g) fat
  • 30.6 (g) carbs
  • 2.7 (g) protein


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