Lemonade Layer Cake

I made this yesterday……


Oh me….. I had seen the recipe floating around pinterest and knew this looked so refreshing that I had to give it a try for my “it’s Sunday the races are on let’s cook something new to occupy my time while hubby sleeps during the race” afternoon.  And this was it!

It is so good.  I will admit when I pulled it out of the oven I thought the layers were a bit “thinner’ than a traditional box cake and worried if it would be a bit on the heavy side.  But when you eat this cake, don’t worry – it is so moist and just plain gooey good and not heavy at all.

And of course, any cream cheese icing is good.  And when you add the lemon flavor to it, well, there you go.  And you all know if it is made from “scratch” I want to make it!  You won’t get any disappointment from me…or hubby.  

Try it and see what you think.

Lemonade Layer Cake

For the Cake:

1 1/3 cups granulated sugar

6 tablespoons butter, softened

1 tablespoon grated lemon rind

3 tablespoons thawed lemonade concentrate (make sure to stir before getting your lemonade out!)

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 (for pans – or can grease and flour pans the old fashioned way)

For the Icing:

2 tablespoons butter, softened

2 teaspoons grated lemon rind

2 teaspoons tahwed lemonade concentrate (don’t forget to stir first)

1/2 teaspoon vanilla extract

8 ounces cream cheese (can use the 1/3 less fat)

3 1/2 cups powdered sugar (or better kown as confectioner’s sugar)

Preheat oven to 350 degrees.  To make 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.  Lightly spoon flour into dry measuring cups; level with a knife.  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 (8 or 8 inch) round cake pans coated with cooking spray:  sharply tap pans once on counter to remove air bubbles.  Bake at 350 degrees 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 rack.

Prepare frosting when cakes come out of oven:  place 2 tablespoons butter and the next 4 ingredients (butter through cream cheese) in a large bowl;  beat with a mixer on high speed until fluffy.  Add powdered sugar, and beat a t low speed just until blended. (do not overbeat).  Chill 1 hour (while cake cools).

Place 1 cake layer on a plate; spread 1/2 cup frosting on layer.  top with remaining cake layer.  Finish frosting top and sides of cake with remaining frosting.   Store cake loosely covered in the refrigerator.


Hope you like it as much as we did.  Have a great Monday!



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