This 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!
While the whole recipe is just below, don’t miss all my tips further down, including ingredient swaps, my cooking tips, and step-by-step shots!
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Lemonade Cake
This Lemonade Cake is a super-simple dessert recipe made with just 4 ingredients, no eggs, no dairy, and a soft and fluffy crumb.
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Servings: 8 slices (6-inch cake)
Calories: 297.2 kcal
Ingredients
- 1 ¾ cups Self-Rising Flour - (note 1)
- ⅔ cup Unrefined Sugar - (note 2)
- 1 cup Lemonade - (note 3)
- ½ cup Mild-Flavor Olive Oil - (note 4)
Optional
- 1 teaspoon Lemon Extract
- ½ teaspoon Salt
Instructions
- 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.
- Pour the batter into the prepared pan.
- 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.
Notes
Note 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 gluten-free converter, but don’t forget the baking powder. The recipe doesn’t work with almond flour or oat flour.
Note 2: Or any granulated sweetener you love, like unrefined cane sugar or coconut sugar – the cake will be darker.
Note 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.
Note 4: Any low-flavor oils work like canola oil or melted plant-based butter.
Note 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.
Storage: Store the cake in an airtight cake box in the fridge for up to 4 days.
Nutrition
Serving: 1slice | Calories: 297.2kcal | Carbohydrates: 40.2g | Protein: 3.3g | Fat: 14g | Saturated Fat: 1.9g | Polyunsaturated Fat: 1.6g | Monounsaturated Fat: 9.9g | Sodium: 148.2mg | Potassium: 27.8mg | Fiber: 0.7g | Sugar: 20.2g | Vitamin A: 0.5IU | Calcium: 4.5mg | Iron: 0.3mg | Magnesium: 6.8mg | Phosphorus: 26.5mg | Zinc: 0.2mg
Ingredients and Substitutions
This paragraph gives you all my tips about picking the right ingredients. For the full recipe with measurements, scroll to the recipe card at the bottom of the post!Go to Full Recipe
You only need 4 ingredients to make this simple recipe. Here’s how to pick and swap them.
- Self-Rising Flour – This provides the cake’s structure and rise. All-purpose flour with baking powder also works. For a gluten-free option, use my gluten-free converter, but don’t forget the baking powder.
- Sugar – Sweetens the cake. Other granulated sweeteners, like cane or coconut sugar, are fine.
- Lemonade – Adds moisture and a subtle lemon flavor. Lemon-flavored kombucha also works.
- Light Olive Oil – Adds moisture and richness. Other neutral oils, like canola or melted plant-based butter, are fine too.
How to Make Lemonade Cake
This recipe is super easy to whip up. Here’s how in a few pictures.
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).
Carine’s Baking Tips
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.
- Cooling Time – Allow the cake to cool completely before slicing.
- Prevent Over-Browning – Foil the top of the cake after 40 minutes to prevent it from darkening too quickly.
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.
i am ah domestic helper here in Hong Kong I made this cake lemonade cake so delicious ✅✅✅ than you ♥️♥️
That’s amazing! thank you.
I live in Canada and lemonade is not sparkling 🙁
soda or fizzy pop ? like 7up.
Yes, any kind of fizzy drink work.
You can use any lemon sparkling drink, like lemon kombucha.
that cake looks yummy
Thank you! I hope you try it soon.
Can I use bread flour? Thank you
I think it’s too heavy to bake cake, and if you swap self-rising for any wheat flour, you will need to add the amount of baking powder listed in the note or your cake won’t raise.
Is the olive oil used strictly to grease pan? Thank you!
The recipe calls for 1/2 cup of olive oil, and as you an read on step 3 of the recipe instructions, you add this to the lemonade. To grease the pan, you simply use a oil spray, we never list the amount you need to grease pan.
I made this cake and it was amazing and moist . I followed the note using all- purpose flour . I used an 8” fluted bunt pan and baked it for 35 min. Then switched it to conv/bake for another 10 min.s . Such a perfect cake for summer!
This cake was amazing & so easy . I used an 8” fluted bunt pan and baked for 35 min.’s on bake then 10 more on conv/ Bake and it turned out perfect and pretty . We went for seconds !