Lemonade Layer Cake
A moist, tangy, lemonade cake, with a rich, lemony, cream cheese frosting.
Servings: 8
Ingredients
- CAKE:
- 1 1/3 c. granulated sugar
- 6 T. butter softened
- 1 T. lemon zest
- 3 T. frozen lemonade concentrate thawed
- 2 tsp. vanilla extract
- 2 lg. eggs
- 2 lg. egg whites
- 2 c. all-purpose flour
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1/2 tsp. baking soda
- 1 1/4 c. buttermilk
- FROSTING :
- 2 T. butter softened
- 2 tsp. lemon zest
- 2 tsp. frozen lemonade concentrate thawed
- 1 tsp. vanilla extract
- 1 (8 oz.) pkg. cream cheese
- 3 1/2 c. confectioner's sugar
Instructions
- CAKE: Cake: Preheat oven to 350 degrees. Place granulated sugar, butter, lemon zest, lemonade concentrate and vanilla 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. In a separate bowl, combine flour, baking powder, salt, and baking soda; stir well with a whisk. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; beat well after each addition.
- Pour batter into 2 (9-inch) round cake pans coated with cooking spray; tap pans once on counter to remove air bubbles. Bake 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.
- FROSTING: Frosting: Place butter, lemon zest, lemonade concentrate, vanilla and cream cheese into a large bowl; beat with a mixer at high speed until fluffy. Add confectioners' sugar, and beat at low speed just until blended (do not overbeat). 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.
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