Luscious Lemonade Layer Cake Recipes

LUSCIOUS LEMON MOUSSE CAKE

Steps:

• Mix the cake according to the recipe, adding the zest to the dry ingredients and the lemon extract with the vanilla.
• Divide the batter between two 8" pans lined with a parchment round or buttered and floured. Bake as instructed in the recipe. Wrap the cooled layers and chill until firm (I like to bake the cake a day ahead)
• When you're ready to assemble the cake, trim the browned edges and domed top off both cakes. Split each cake horizontally so you have a total of 4 cake layers. See how to prep the layers here. Have your syrup and buttercream ready before you begin making the Lemon Mousse.
• Place the Limoncello (or cold water) and lemon extract into a microwave safe bowl. Sprinkle the gelatin over the liquid in an even layer. Whisk briefly to combine and set aside to bloom. Whip the cream with the powdered sugar and set aside.
• Place the 1 1/4 cups lemon curd in a large mixing bowl and use a spatula to smooth out the curd to break up any lumps. Fold 1/3 of the the cream into the lemon curd until no lumps of curd remain. Fold in the remaining cream until it's about 1/2 way incorporated.
• Heat the bloomed gelatin in the microwave in 10 second increments until it's hot to the touch. Working quickly, add a 1/2 cup of the mousse to the warmed gelatin. Whisk immediately until completely incorporated. Pour the gelatin mixture back into the mousse. Immediately whisk until the mousse is smooth and the gelatin is evenly incorporated. If the mousse is very soft, refrigerate briefly to let it thicken before assembling the cake.
• Fill a piping bag fitted with a star tip with buttercream (or use a disposable bag with the tip cut).
• Set one layer of the cake, flat side down, onto a cardboard cake round or a serving plate. Brush the layer generously with the Limoncello syrup. Pipe a ring of buttercream around the edge of the layer to form a "dam" for the mousse. Scoop half the lemon mousse onto the layer and smooth until even.
• Gently place the second cake layer onto the mousse, careful not to squish the mousse layer. Brush the layer with syrup and pipe a dam of buttercream. Set aside a 1/2 cup of the lemon curd and scoop the rest onto the layer. Smooth the curd until even (be careful not too press hard or you might squish the mousse layer beneath).
• Place the 3rd cake layer, brush with syrup and pipe a dam. Fill with the remaining lemon mousse. Top with the 4th layer, brush with syrup. Set the cake into the refrigerator for about 20 minutes to set the buttercream "dams" and the mousse.
• Ice the cake with a thin crumb coat of buttercream. Refrigerate the cake for at least an hour to set the buttercream and allow the mousse time to gel. Ice the cake with a final coating of buttercream.
• Use a piping bag fitted with a star tip to pipe a border around the top of the cake. Spread the last 1/2 cup of curd onto the cake. Refrigerate for at least 3-4 hours to make sure the filling is completely set, preferably over night.
• Remove the cake from the refrigerator 1/2 hour before serving.

LEMON LAYER CAKE

Steps:

• Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease parchment., Cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs and egg yolks, 1 at a time, beating well after each addition. Beat in lemon zest and juice. In a small bowl, mix sour cream and milk. In another bowl, whisk together flour, salt, baking powder and baking soda; add to creamed mixture alternately with sour cream mixture., Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 24-28 minutes. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool slightly., For syrup, in a small saucepan, combine sugar and lemon juice. Bring to a boil; cook until liquid is reduced by half. Cool completely., For frosting, beat cream cheese and butter until smooth; beat in confectioners' sugar, lemon juice and salt until blended., Using a long serrated knife, cut each cake horizontally in half. Brush layers with warm syrup; cool completely., Place 1 cake layer on a serving plate; spread with 1 cup frosting. Repeat layers twice. Top with remaining cake layer. Frost top and sides with remaining frosting. If desired, top with lemon slices or edible flowers. Refrigerate leftovers.

LUSCIOUS LEMONADE LAYER CAKE

Steps:

• Preheat oven to 350°F.
• To prepare cake: Place first 5 ingredients in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes).
• Add eggs and egg whites, 1 at a time, beating well after each addition.
• Combine flour, baking powder, salt and baking soda; stir will with a whisk.
• Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with four mixture; beat well after each addition.
• Cut a circle of parchment paper for bottom of 2 (9-inch) round cake pans and spray sides with cooking spray.
• Divide batter between pans.
• Sharply tap pans once on counter to remove air bubbles.
• Bake at 350°F for 20 minutes or until wooden pick inserted in center comes out clean.
• Cool in pans 10 minutes on a wire rack; remove from pans.
• Cool completely on wire rack.
• To prepare frosting: Place 2 tablespoons butter and the next 4 ingredients in a large bowl; beat with a mixer at high speed until fluffy.
• Add powdered sugar and beat at low speed just until blended (do not over beat).
• Chill 1 hour.
• Place 1 cake layer on a plate; spread with 1/2 cup frosting.
• Top with remaining cake layer.
• Spread remaining frosting over top and sides of cake.
• Store cake loosely covered in the refrigerator.

LUSCIOUS LAYERED LEMON CAKE RECIPE

Steps:

• Prepare cake batter and bake in 2 (9-inch) round pans as directed on package, blending dry drink mix and lemon zest into batter before pouring into prepared pans. Cool in pans 10 min. Remove to wire racks; cool completely.
• Add boiling water to gelatin mix; stir 2 min. until completely dissolved. Add chocolate; stir until melted. Stir in milk and lemon juice. Refrigerate 15 min. or until thickened but not set. Gently stir in COOL WHIP.
• Cut each cake layer horizontally into 2 layers. Stack on plate, spreading COOL WHIP mixture between layers and on top of cake.