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Lemonade Cake (Lemon And Mint Cake)

Prep Time40 minutes
Cook Time40 minutes
Total Time1 hour 20 minutes
Servings: 10 people

Equipment

  • 1 Stand Mixer - with a whisk attachment
  • 1 Large Mixing Bowl
  • Measuring Cups
  • 1 Wooden Spoon
  • 3 Cake Pans (6-inch) - oiled, floured and the bottom lined with parchment paper
  • 1 Cake Turntable
  • 1 Cake Spatula
  • 1 Cake Scraper
  • 3 Piping Bags Fitted With Plain Round Tips - for the Buttercream
  • 1 Striped Drinking Straw - to decorate the cake
  • 2 Drink Umbrellas - to decorate the cake

Ingredients

Lemon Cakes

  • 1 cup Butter, at room temperature
  • 1 and 3/4 cups Granulated Sugar
  • 3 Eggs
  • 1 and 1/2 tsp Vanilla Extract
  • 1 cup Milk, at room temperature
  • 3 cups All Purpose Flour, sifted
  • 1/2 tsp Baking Soda
  • 2 and 1/2 tsp Baking Powder
  • 1/2 tsp Salt
  • 1/3 cup Nature's Flavors Lemon Flavor Syrup (The link to purchase this extract can be found under 'Instructions')
  • 1/4 cup Lemon Zest

Mint Buttercream

  • 3 and 1/4 cups Icing Sugar sifted
  • 3/4 cup Butter
  • 5 tbsp Nature's Flavors Mint Flavor Syrup (The link to purchase this extract can be found under 'Instructions')
  • 10 drops Green Food Coloring

Vanilla Buttercream (White)

  • 1 and 1/2 cups Icing Sugar sifted
  • 1/3 cup and 1 tbsp Butter
  • 1 tsp Vanilla Extract

Vanilla Buttercream (Yellow)

  • 1 and 1/2 cups Icing Sugar sifted
  • 1/3 cup and 1 tbsp Butter
  • 1 tsp Vanilla Extract
  • 10 drops Yellow Food Coloring

To Decorate Cake

  • 2 cups Gummy Bears white color
  • 1 slice Lemon
  • Few Mint Leaves

Instructions

Make Cakes

  • Using a stand mixer with a whisk attachment, beat the butter and granulated sugar on high speed, until creamy. Then, beat in the eggs and vanilla extract.
  • Reduce the speed of the mixer and slowly add in the milk. Beat until combined.
  • In a separate large bowl, mix the flour, baking soda, baking powder and salt.
  • With the mixer running on low speed, gradually add the flour mixture to the egg mixture. Do not over mix during this step.
  • Add Nature's Flavors Lemon Flavor Syrup and continue mixing on low speed until combined.
  • Turn off the mixer and fold in the lemon zest with a wooden spoon.
  • Preheat oven to 350 degrees.
  • Evenly divide the cake batter into the 3 prepared cake pans. Bake the cakes for 30 to 40 minutes. Once you hit the 30 minute mark, keep an eye out on the cakes to ensure the cakes do not over bake. To test if the cakes are done, insert a toothpick into the middle of the cake and if it comes out clean, the cakes are ready.
  • Remove from oven and let cool for 10 minutes before removing from cake pans.

Make Mint Buttercream

  • Using a stand mixer with a whisk attachment, beat the icing sugar and butter until smooth. Add the Nature's Flavors Mint Flavor Syrup and continue beating until combined.
  • Add the green food coloring, one drop at a time and mix with a wooden spoon after each drop.
  • Put 1/2 cup of the prepared mint buttercream into a piping bag and set aside - this will be used to frost the outside of the cake. Keep the remaining to spread between the cake layers.

Make Vanilla (White) Buttercream

  • Using a stand mixer with a whisk attachment, beat the icing sugar and butter until smooth. Add the vanilla extract and continue beating until combined.
  • Put all of the prepared buttercream into a piping bag and set aside - this will be used to frost the outside of the cake.

Make Vanilla (Yellow) Buttercream

  • Using a stand mixer with a whisk attachment, beat the icing sugar and butter until smooth. Add the vanilla extract and continue beating until combined.
  • Add the yellow food coloring, one drop at a time and mix with a wooden spoon after each drop.
  • Put all of the prepared buttercream into a piping bag and set aside - this will be used to frost the outside of the cake.

Assemble Cake

  • Place 1 cake layer on a cake turntable. Scoop half of mint buttercream (that you saved for the inside of the cake) onto the cake and spread evenly. Place the 2nd cake layer on top, scoop the remaining mint buttercream onto that cake and spread evenly. Finally, place the 3rd cake layer on top.
  • To frost the cake ombre style, follow these steps:
    Starting at the bottom of the cake, pipe 4 rings of mint buttercream around the cake, while slowly spinning the cake turntable. Next, pipe 4 rings of yellow vanilla buttercream around the cake. Then, pipe 4 rings of white vanilla buttercream for the remainder of the cake.
    Then, scoop the leftover white vanilla buttercream on top of the cake and carefully smooth it out with a spatula.
    Next, hold your cake scraper so that it's bottom is touching the turntable, and rotate the cake around. This is to smoothen the buttercream rings you piped around the cake. Continue this step until the icing all around the cake is smooth and even and the green, yellow and white colors start to slowly blend.
    If any holes start to appear in the icing during this step, carefully fill the hole with a bit of icing in that color and continue to even out with your scraper. Use the scraper to even out the top and the edges of the cake as well.

Decorate Cake

  • Scatter the gummy bears on top of the cake - these are to reflect the ice cubes in a cold and refreshing lemonade drink.
  • Insert the drink straw, umbrellas and the lemon slice on top of the cake - refer to the cake photographs at the top of this blog post for exact placements.