זֶה Lemonade Cake is a super-simple dessert recipe made with just 4 ingredients, no eggs, no dairy, and a soft and fluffy crumb.
I love simple cakes, like my Condensed Milk Cake or Chocolate Yogurt Cake but I wanted to try making one with a can of lemonade I had on hand. The result is excellent, so you should try too!
למרות שהמתכון כולו נמצא ממש למטה, אל תפספסו את כל הטיפים שלי בהמשך, כולל החלפת מרכיבים, טיפים לבישול וצילומים שלב אחר שלב!
אהבתם את המתכון הזה?
לעזוב הערה למטה או בקרו באתר שלנו פייסבוק לדף שבו אני עונה (כמעט) לכל התגובות, שלנו דף Instagram להשראה, או שלנו פינטרסט לשמירת מתכונים!
Lemonade Cake
זֶה Lemonade Cake is a super-simple dessert recipe made with just 4 ingredients, no eggs, no dairy, and a soft and fluffy crumb.
קופונים להדפסה
סקירה
שתף בפייסבוק
אורן
שמור באימייל
המנות: 8 slices (6-inch cake)
קלוריות: 297.2 קק"ל
רכיבים
- 1 ¾ כוסות קמח תופח - (הערה 1)
- ⅔ גָבִיעַ סוכר לא מזוקק - (הערה 2)
- 1 גָבִיעַ לִימוֹנָדָה - (הערה 3)
- ½ גָבִיעַ שמן זית בטעם עדין - (הערה 4)
אופציונלי
- 1 כפית תמצית לימון
- ½ כפית מלח
הוראות
- Preheat the oven to 350°F (180°C). Line a 6-inch round cake pan with parchment paper. Oil the side and bottom nicely to prevent the cake from sticking to the pan. Set aside.
- In a mixing bowl, whisk the self-rising flour, sugar, and salt if used.
- Pour the fresh lemonade, oil, and lemon extract if used. Use a rubber spatula to stir and form a smooth cake batter.
- יוצקים את הבלילה לתבנית המוכנה.
- Bake the cake for 50-60 minutes on the center rack of the oven at 350°F (180°C), foiling the top of the pan after 40 minutes to prevent the cake from darkening too fast.
- Bake until golden brown on top and a pick inserted in the center of the cake comes entirely clean.
- Let the cake cool down in the pan at room temperature for 10 minutes, then gently unmold on a cooling rack and cool for 2 hours before slicing.
הערות
הערה 1: You can swap swap it for 1 + 1/2 cups of all-purpose flour, in which you whisk 3 teaspoons of baking powder. For a gluten-free option, use my ממיר ללא גלוטן, but don’t forget the baking powder. The recipe doesn’t work with almond flour or oat flour.
הערה 2: Or any granulated sweetener you love, like unrefined cane sugar or coconut sugar – the cake will be darker.
הערה 3: I am using organic fresh lemonade; you can use any lemonade you like, or even try lemon-flavored kombucha if you like this flavor.
הערות 4: Any low-flavor oils work like canola oil or melted plant-based butter.
הערות 5: This adds a lovely lemon flavor, as lemonade only adds a tiny lemon taste. You can also swap it for 1 teaspoon of vanilla extract for a vanilla taste or 1/2 teaspoon of almond extract.
Pan size options: You can also bake the cake in an 8-inch pan. The baking time decreases to 35-45 minutes.
אחסוןיש לאחסן את העוגה בקופסת עוגה אטומה במקרר עד 4 ימים.
תזונה
הגשה: 1פרוסה | קלוריות: 297.2קק"ל | פחמימות: 40.2g | חֶלְבּוֹן: 3.3g | שמן: 14g | שומן רווי: 1.9g | שומן רב בלתי רווי: 1.6g | שומן בלתי רווי: 9.9g | נתרן: 148.2mg | אֶשׁלָגָן: 27.8mg | סִיב: 0.7g | סוכר: 20.2g | ויטמין: 0.5IU | סִידָן: 4.5mg | בַּרזֶל: 0.3mg | מגנזיום: 6.8mg | זַרחָן: 26.5mg | אבץ: 0.2mg
מרכיבים ותחליפים
הפסקה הזו נותנת לכם את כל הטיפים שלי לגבי בחירת המרכיבים הנכונים. למתכון המלא עם המידות, גללו לכרטיס המתכון בתחתית הפוסט!עבור למתכון המלא
You only need 4 ingredients to make this simple recipe. Here’s how to pick and swap them.
- קמח תופח – This provides the cake’s structure and rise. All-purpose flour with baking powder also works. For a gluten-free option, use my ממיר ללא גלוטן, אבל אל תשכחו את אבקת האפייה.
- סוכר – Sweetens the cake. Other granulated sweeteners, like cane or coconut sugar, are fine.
- לִימוֹנָדָה – Adds moisture and a subtle lemon flavor. Lemon-flavored kombucha also works.
- שמן זית קל – Adds moisture and richness. Other neutral oils, like canola or melted plant-based butter, are fine too.
How to Make Lemonade Cake
המתכון הזה סופר קל להכנה. הנה איך זה עובד בכמה תמונות.
Stir the dry ingredients and pour the lemonade on the top.
Stir until you form a just-combined cake dough.
Pour the batter into a 6-inch springform pan.
Bake the cake for 50-60 minutes on the center rack of the oven at 350 °F (180 °C).
טיפים לאפייה של קארין
Let me share a few more tips for a perfect cake every single time.
- Quality Lemonade – Use good quality organic lemonade to add the best flavor to the cake.
- Boost Flavor – Add a teaspoon of lemon extract or vanilla extract to enhance the cake’s flavor.
- Sparkling Drink Variations – Swap lemonade for other sparkling drinks like lemon-flavored kombucha or sparkling water.
- Layer Cake Option – Use this cake as a layer cake for birthdays and use dairy-free frosting to assemble the layers.
- Thinner Cake – Make the cake thinner and bake in an 8-inch pan for a shorter baking time.
- Pan Preparation – Properly oil and line the cake pan to prevent sticking.
- זמן קירור – Allow the cake to cool completely before slicing.
- מניעת השחמה יתר – Foil the top of the cake after 40 minutes to prevent it from darkening too quickly.
Trying to avoid white flour. How about spelt flour?
You can swap flour for use white spelt flour in a 1:1 ratio, but you will need to add 1 1/2 teaspoon baking powder per cup of spelt flour because this cake use self-rising flour.
I measured out exactly as the recipe said but my batter was more running than the video and pic show. Maybe cut back on some oil or add more dry to get a thicker cake batter.
If your batter is too runny, you likely have too much liquid or didn’t measure enough dry ingredients. To fix this, use a spoon to fill your cup with self-rising flour until it’s overflowing, then level it off with a knife for a precise, consistent measurement.
I submitted prior but could not see as I would of expected notification by email so I’m doing a double double in case it has been submitted because its worth it!
Turned out fantastic!
Light and fluffy but still has a nice weight to the slice.
Really does taste like lemonade cake.
Used Solo Original Lemon (600ml) and a lemon essence (Australia).
Added vanilla icing. Perfect match.
Baked about 50 mins; covered with foil at 40 mins to prevent burning.
Delicious – felt like a professional baker!
תודה רבה לך!
Turned out fantastic!
Light and fluffy but still has a nice weight to the slice.
Really does taste like lemonade cake.
Used Solo Original Lemon (600ml) and lemon essence (Australia).
Added vanilla icing. Perfect match
Baked about 50mins; covered with foil at 40 mins to prevent burning.
Delicious and easy peasy
This is so nice to hear! Thank you.
the picture of this cake looks awesome. I would like to try this recipe. If I have to make the lemonade at home, what will be the recipe? How much water, lemon juice and sugar should I use? thanks in advance.
I haven’t made lemonade in my home and don’t have a recipe for that I am sorry.
Thank you for your delicious easy recipes ✨✨ I LoVe LEMONS
תודה רבה לך!
very easy recipes
תודה רבה לך!
Do you think lemon zest instead of lemon extract would give a more natural lemon flavor?
Absolutely, but some people don’t like the tangy flavor of lemon zest, then it’s up to you. I do like it too, I would use from 1-2 teaspoon of fresh zest for this cake size.
Does the lemonade need to be sparkling? You only indicate “lemonade” in the recipe…
You can use other sparkling drinks too like kombucha, if your lemonade is not sparkling the cake will simply be fluffy.
How would the baking time change if I were to make this in a loaf pan? Thanks 🙂
It should be very similar as I bake the cake in a 6 inch pan.