Detta Lemonad tårta 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 Kondenserad mjölkkaka or Chokladyoghurtkaka 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!
Även om hela receptet finns precis nedan, missa inte alla mina tips längre ner, inklusive ingrediensbyten, mina matlagningstips och steg-för-steg-bilder!
Gillar du det här receptet?
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Lemonad tårta
Innehållsförteckning
- 1 ¾ koppar Självhöjande mjöl - (anteckning 1)
- ⅔ kopp Råsocker - (anteckning 2)
- 1 kopp Citronsaft - (anteckning 3)
- ½ kopp Mild smaksatt olivolja - (anteckning 4)
Frivillig
- 1 tesked Citron extrakt
- ½ tesked Salt
Instruktioner
- 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.
- Häll smeten i den förberedda pannan.
- 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.
Anmärkningar
Kostrådgivning
Ingredienser och ersättningar
You only need 4 ingredients to make this simple recipe. Here’s how to pick and swap them.
- Självhöjande mjöl – This provides the cake’s structure and rise. All-purpose flour with baking powder also works. For a gluten-free option, use my glutenfri omvandlare, men glöm inte bakpulvret.
- barn – Sweetens the cake. Other granulated sweeteners, like cane or coconut sugar, are fine.
- Citronsaft – Adds moisture and a subtle lemon flavor. Lemon-flavored kombucha also works.
- Lätt olivolja – Adds moisture and richness. Other neutral oils, like canola or melted plant-based butter, are fine too.
How to Make Lemonade Cake
Det här receptet är superenkelt att göra. Här är hur det går till med några bilder.
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).
Carines baktips
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.
- Öka smaken – 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.
- Förberedelse av panna – Properly oil and line the cake pan to prevent sticking.
- Kyltid – Allow the cake to cool completely before slicing.
- Förhindra överbruning – 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!
Tack så mycket!
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
Tack!
very easy recipes
Tack!
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.