Luscious Lemonade Layer Cake
- Ready In:
- 1hr 40mins
- Ingredients:
- 19
- Yields:
-
1 nine inch two layer cake
- Serves:
- 16
ingredients
-
Cake
- 1 1⁄3 cups granulated sugar
- 6 tablespoons butter, softened
- 1 tablespoon fresh lemon rind, grated
- 3 tablespoons lemonade concentrate, thawed
- 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
-
Frosting
- 2 tablespoons butter, softened
- 2 teaspoons grated fresh lemon rind
- 2 teaspoons lemonade concentrate, thawed
- 1⁄2 teaspoon vanilla extract
- 8 ounces reduced-fat cream cheese
- 3 1⁄2 cups powdered sugar
directions
- 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.
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Reviews
-
I can vouch that this cake is to die for! I didn't actually make it, although I've had the recipe for years. My SIL made it this weekend for a picnic and I ate two pieces, when usually I avoid cakes. She made hers as a 4 layer cake so it had a bit more frosting, and it was SO moist and dense, yet not too sweet. I was going to post the recipe myself, Sharlene, but saw that you had beat me to it. It's definitely a keeper and one that is a huge hit, especially if you love lemon. Thanks for posting this recipe!
RECIPE SUBMITTED BY
Sharlene~W
Campbell, California
I live in the San Francisco area and love it here. I discovered Recipezaar (then Food.com..Genius Kitchen) in 2001 and have been so happy to have my favorite recipes stored safely here. I am mother to 7 and grandmother to 7.
I love to knit, smock, sew, etc., but my favorite hobby of the moment is traditional rug hooking. This is a sample of what I do.? It's called "November".? I dyed most of the wool myself. It is made from wool flannel, cut into strips a little less than 1/4" and then worked into a linen backing. This is my 3rd rug.