Easy Lemonade Lazy Cake (Old‑Fashioned One‑Bowl Lemon Cake)

  

There’s something wonderfully comforting about a simple, old‑fashioned snack cake — the kind you can stir together in minutes and enjoy with an afternoon cup of tea. This Lemonade Lazy Cake is exactly that sort of treat. Made with pantry staples and brightened with frozen lemonade concentrate, it bakes up soft, tender, and full of sunny citrus flavor. 

Whether you top it with a quick broiled coconut‑pecan frosting, a creamy lemon buttercream or even plain, this easy one‑bowl cake delivers homemade goodness without any fuss. If you love nostalgic desserts that taste like they came straight from Mom’s kitchen, this lemony classic is sure to become a new favorite.

 

I wanted to bake us a cake for the weekend.  I turned to a vintage cookbook of mine for a recipe.  Pillsbury Bake Off Cookbook, published in 1969. I have been baking cakes out of this book for many, many years now. Every single one I have baked has always been a winner.

This is a lovely simple cake, baked in a 9 by 13-inch pan, using simple every day baking cupboard ingredients. The original recipe only used a broiled coconut and brown sugar topping. I opted to leave that off and make a lemon buttercream frosting instead. This was a fabulous choice. I have given you the ingredients for both as well as instructions so you can make your own choice.

It does use Frozen Lemonade Concentrate.  I totally appreciate that this is not something which is readily available in all countries so I have added instructions on making your own in the FAQ section of this post. It gives the cake a lovely, yet subtle lemon flavor. 

It baked really quickly, in not much more than half an hour. You do need to add the broiled topping while both the cake and the topping are both warm.  I chose to use a buttercream frosting because I knew I had to go out and couldn't broil the topping right away.  It went beautifully. 

This is one really gorgeous cake. Simple to make with a lovely moist and tender crumb. The buttercream went very nicely with the cake, but in all truth, this is such a lovely cake that it would taste absolutely delicious all on it's own without any adornment.  Simple berries spooned over top or alongside the plain cake, plus a dab of whipped cream would make for a perfect dessert during the summer months.

However you choose to serve this cake, I can promise you and your family will truly enjoy it!

 

INGREDIENTS NEEDED

TO MAKE

LEMONADE LAZY CAKE 

It looks a long list, but there are two choices of what to top it with. This really is a lovely moist cake with a beautiful crumb.

For the Cake:

• 1 cup (240ml) whole milk
• 2 TBS (30g) butter
• 4 large eggs
• 1 3/4 cups (350g) granulated sugar
• 3 TBS frozen lemonade concentrate, thawed
• 2 cups (250g) plain, all-purpose flour
• 2 tsp baking powder
• 1 tsp salt

Broiled coconut lemon topping:

• 1/4 cup (57g) butter
• 3/4 cup (150g) firmly packed soft light brown sugar
• 3 TBS frozen lemonade concentrate, thawed
• 1 cup (80g) flaked coconut
• 1/2 cup (70g) chopped pecans

For the lemon buttercream:

• 1 cup (226g) butter, room temperature
• 4 1/2 cups (540g) icing sugar
• 2 1/2 TBS fresh lemon juice
• 2 TBS heavy cream
• 2 tsp finely grated lemon zest
• pinch of salt

NOTES ON INGREDIENTS

• Whole milk makes a richer batter. You can use 2% milk if that is all you have.
• I use salted butter.
• I use farm fresh eggs that we buy from a chicken farm in Torbrook. They are lovely. Break your eggs into a bowl individually before adding to help anything untoward from contaminating the rest of your eggs.
• It seems like a large amount of sugar, but trust me when I say it absolutely works. In the U.K. use caster sugar.
• I tell you in the FAQ section how to make your own lemonade concentrate substitute.
• Do not use self raising flour. The amount of rising agent will be slightly off if you do.
• If I was in the U.K. I would use light Muscovado brown sugar in the broiled topping.
• Do not use desiccated coconut. I used unsweetened coconut as there is enough sugar in the cake.
• Don't like pecans?  Try using walnuts or another nut in it's place.
• Use heavy cream or whipping cream in the buttercream frosting. Again, I used salted butter.

 

HOW TO MAKE LEMONADE LAZY CAKE 

1. Grease the bottom only of a 9 by 13 inch baking tin. Line the bottom with baking paper. Set aside. (Do not grease the sides of the pan, the cake needs to be able to climb up the sides.)
2. Preheat the oven to 350*F/180*C/ gas mark 4. 
3. Place the milk and butter into a small saucepan and heat gently until the butter melts. Do not boil. (Heat only until the butter melts.)
4. Place the eggs into a bowl and whisk with an electric whisk until light and foamy. (I use my hand held whisk, but you can use a stand mixer if you wish.)
5. Continue to whisk on high speed, adding the sugar slowly, until the mixture is thick and lemon colored, (Make sure you only add the sugar a bit at a time, whisking continuously. I poured it in in a slow and steady stream.)
6. Using a low speed, add the remaining cake ingredients, blending at low speed until everything is incorporated, scraping the sides of the bowl occasionally. Pour the batter into the prepared pan. (Do not over beat.)
7. Bake in the preheated oven for 30 to 35 minutes. (The top should be golden brown and spring back when lightly touched. A toothpick inserted in the center should also come out clean.)
8. If using the broiled topping, melt the butter over medium heat. Stir in the remaining ingredients to combine. (Mix together until well combined with a spoon.)
9. Spread carefully over top of the warm cake. (I dab it on in a few places and spread it out with the back of a metal spoon to spread it out evenly without tearing the cake.)
10. Place under the broiler and broil for two to three minutes until bubbling and golden brown. Watch carefully. (No closer than 5 to 6 inches from the grill/broiler. Don't walk away.)
11. If you are making the buttercream, leave the cake to cool completely. Using an electric whisk, beat the butter on medium speed until creamy—about 2 minutes. (Do not use cold butter or it will be difficult to mix everything together.)
12. Add confectioners’ sugar, lemon juice, heavy cream, and zest with the mixer running on low. Increase to high speed and beat for 3 full minutes. (Everything should be smooth and evenly mixed together.)
13. Taste and add salt as needed. (Add up to 1/2 cup more confectioners’ sugar if frosting is too thin or another Tablespoon of cream if frosting is too thick.)
14. Spread evenly over top of the cooled cake. (If desired you can sprinkle some additional finely grated lemon zest over top to decorate.)

 

HINTS AND TIPS FOR CAKE BAKING SUCCESS

• Make sure all ingredients are at room temperature
• Follow measurements and instructions with precision. Baking is an exact science.
• When using chemical leaven, such as baking powder, make sure it is evenly distributed amongst the dry ingredients before they are added to the creamed mixture. Otherwise you cake may develop tunnels as it bakes.
• Unless otherwise specified, add dry and liquid ingredients in increments, beginning and ending with dry.
• Don't overmix. Overmixing toughens cakes.
• When folding in ingredients, such as egg whites, do not over blend.
• Bake cakes as soon as mixed as the leavening will start to work once it is moistened. A delay in baking will result in poor volume.
• Grease and line your pans to prevent cakes from sticking, unless you are using a cake tin which prevents this such as a shaped tin such as a Bundt tin. In that case grease and dust with flour lightly.

 

FREQUENTLY ASKED QUESTIONS

WHAT IS A GOOD SUBSTITUTE FOR FROZEN LEMONADE CONCENTRATE?

I realize it is not easy to find this ingredient in many places. Although it lacks the sweetness and thicker texture of the concentrate, you can easily create a comparable mixture by adding sugar or another sweetener to balance the tartness. Typically, for every cup of frozen lemonade concentrate, you might use 1 cup of lemon juice combined with approximately 1 to 1 1/2 cups of sugar or sweetener of your choice, depending on your taste. This option not only keeps the lemony zest alive but also allows you to control the sweetness levels more finely. 

CAN I USE A PLANT BASED MILK?

I cannot say for sure, never having done so myself. You could certainly use 2 % milk if you wished.

DO I NEED TO USE PECANS?

Feel free to replace the pecans with another nut in the same amount.  Walnuts would be nice.

CAN I BAKE THIS IN ANOTHER PAN?

You could use two 9-inch round cake tins or cupcake tins if you wish. The timing would need to be adjusted. For the cake tins I would check at 25 minutes. For cupcakes check at about 15 minutes.

MUST THE TOPPING BE APPLIED TO THE CAKE WHILE IT IS WARM?

Yes, it needs to be applied while the cake is warm for the best results.

CAN THE BUTTERCREAM FROSTING BE MADE AHEAD OF TIME (IF USING)?

Yes you can make it ahead of time, but do not apply it until the cake has completely cooled.

 

A FEW OTHER  CAKE RECIPES FOR YOU TO ENJOY

Cake for dessert?  Count me in!!! Here are a few other cake recipes that you might also enjoy!

ORANGE AND SULTANA CAKE - An old‑fashioned bake that never goes out of style — buttery, moist, and bursting with bright citrus flavor. A whole orange (peel and all!) is pulsed together with plump sultanas and folded into a tender, lightly spiced batter, giving the cake a gorgeous texture and a flavor reminiscent of a soft, sunny Hot Cross Bun . The sour milk and fresh orange juice keep the crumb beautifully soft, while the mixed spice adds a gentle warmth that makes each bite feel comforting and familiar. Frosted with a simple buttercream into which some of the fruit mixture has been folded. Altogether quite delicious!

CARROT CAKE ROLL - Everything you love about a traditional carrot cake — the warm spices, the tender crumb, the sweet carrots, the raisins and toasted walnuts — and transforms it into something even more special. Baked as a light, gently spiced sponge with no added fat beyond the eggs, it stays wonderfully soft and pliable, perfect for rolling while still warm .Inside, a billowy cream cheese filling adds that classic tangy sweetness we all adore. Once chilled, the cake slices into perfect spirals of moist carrot cake wrapped around creamy frosting — pretty enough for company, yet simple enough for a weekend bake.

 

 Pin this recipe to your Desserts, Cakes or Vintage Recipe boards and remember to FOLLOW ME on Pinterest, Facebook, or Instagram! 

That way you can be assured that you are always up to date with fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow. 

Yield: one 9 by 13-inch cake

Author: Marie Rayner

Lemonade Lazy Cake

Prep time: 10 MinCook time: 35 MinTotal time: 45 Min

This deliciously moist cake can either be topped with a broiled lemon-coconut topping or a lush rich lemon buttercream frosting. You decide.

Ingredients

For the Cake:

• 1 cup (240ml) whole milk
• 2 TBS (30g) butter
• 4 large eggs
• 1 3/4 cups (350g) granulated sugar
• 3 TBS frozen lemonade concentrate, thawed
• 2 cups (250g) plain, all-purpose flour
• 2 tsp baking powder
• 1 tsp salt

Broiled coconut lemon topping:

• 1/4 cup (57g) butter
• 3/4 cup (150g) firmly packed soft light brown sugar
• 3 TBS frozen lemonade concentrate, thawed
• 1 cup (80g) flaked coconut
• 1/2 cup (70g) chopped pecans

For the lemon buttercream:

• 1 cup (226g) butter, room temperature
• 4 1/2 cups (540g) icing sugar
• 2 1/2 TBS fresh lemon juice
• 2 TBS heavy cream
• 2 tsp finely grated lemon zest
• pinch of salt

Instructions

1. Grease the bottom only of a 9 by 13 inch baking tin. Line the bottom with baking paper. Set aside.
2. Preheat the oven to 350*F/180*C/ gas mark 4.
3. Place the milk and butter into a small saucepan and heat gently until the butter melts. Do not boil.
4. Place the eggs into a bowl and whisk with an electric whisk until light and foamy.
5. Continue to whisk on high speed, adding the sugar slowly, until the mixture is thick and lemon colored,
6. Using a low speed, add the remaining cake ingredients, blending at low speed until everything is incorporated, scraping the sides of the bowl occasionally. Pour the batter into the prepared pan.
7. Bake in the preheated oven for 30 to 35 minutes. The top should be golden brown and spring back when lightly touched. A toothpick inserted in the center should also come out clean.
8. If using the broiled topping, melt the butter over medium heat. Stir in the remaining ingredients to combine.
9. Spread carefully over top of the warm cake.
10. Place under the broiler and broil for two to three minutes until bubbling and golden brown. Watch carefully.
11. If you are making the buttercream, leave the cake to cool completely. Using an electric whisk, beat the butter on medium speed until creamy—about 2 minutes.
12. Add confectioners’ sugar, lemon juice, heavy cream, and zest with the mixer running on low. Increase to high speed and beat for 3 full minutes.
13. Taste and add salt as needed. Add up to 1/2 cup more confectioners’ sugar if frosting is too thin or another Tablespoon of cream if frosting is too thick.
14. Spread evenly over top of the cooled cake. If desired you can sprinkle some additional finely grated lemon zest over top.

Did you make this recipe?

Tag @marierayner5530 on instagram and hashtag it #EnglishKitchen

This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.

 

Thanks for visiting! Do come again!! 

 If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right-hand side of the screen.