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Lemonade Layer Cake


I have been loving these early days of spring! I have little seeds sprouting in peat pots (I will post about these shortly), a fig tree growing along with a Meyer lemon tree, and lots of spring flowers. I have been trying to find a nice spring dessert, and this lemonade layer cake looked perfect. Originally from Cooking Light Magazine 2002, I found this on the oh-so-addicting site of Pinterest. The lemonade concentrate in it made this cake so moist! My hubby gave it a thumbs up and promptly devoured 2 pieces! I was so happy with cooking time of this cake too – only 20 minutes, and it cooked perfectly. I really hope you try this cake! It has the possibility of being very customizable, too. You could make Limeade layer cake, or pink lemonade. I know I’m going to try out different versions of this!

Lemonade Layer Cake

Ingredients

Frosting
2 tablespoons butter, softened
2 teaspoons grated lemon rind
2 teaspoons thawed lemonade concentrate
1/2 teaspoon vanilla extract
8 ounces 1/3-less-fat cream cheese
3 1/2 cups powdered sugar

Cake
1 1/3 cups granulated sugar
6 tablespoons butter, softened
1 tablespoon grated lemon rind
3 tablespoons thawed lemonade concentrate
2 teaspoons vanilla extract
2 large eggs
2 large egg whites
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/4 cups fat-free buttermilk
cooking spray

Prepare the frosting first so that it will be ready by the time the cake is cooled. Place 2 tablespoons butter and the next 4 ingredients (butter through cream cheese) in a large bowl; beat with a mixer at high speed until fluffy. Add powdered sugar, and beat at low speed until blended (do not overbeat). Chill 1 hour.

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 in a large mixing bowl; stir well with a whisk. Add flour mixture and buttermilk alternatively 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; sharply tap pans once on counter to remove air bubbles. Bake for 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minus on a wire rack; remove from pans. Cool completely on wire rack.

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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2 Comments on “Lemonade Layer Cake”

  1. Danny says:

    It looks so light and delicious! Perfect for Spring!


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