Saturday, March 24, 2012

Time to Bake

Lemonade Layer Cake

The Perfect Spring Cake

Recently my grandma had us over for an impromptu family dinner and I jumped at the opportunity as I had been waiting for an excuse to make an oogey gooey chocolaty goodness type dessert. Just as soon as my mouth began to water my mom reminded me that she had given up chocolate for Lent and it would be much appreciated if I made something she could enjoy as well. After searching through my go to dessert recipes and seeing chocolate after chocolate I stumbled upon a hidden gem; Lemonade Cake. This cake was fabulous as it was light and airy while the frosting added a bit more density to it. Aside from being scrumptious it went perfectly with the new spring weather!



    • 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

    • 2 tablespoons butter, softened 
    • 2 teaspoons grated lemon rind 
    • 2 teaspoons thawed lemonade concentrate*
    • 2 tablespoons of heavy cream (whole milk can be used as well)
    • 1/2 teaspoon vanilla extract
    • 8 ounces 1/3-less-fat cream cheese 
    • 3 1/2 cups powdered sugar
    *I used Minute Maid Frozen Lemonade as it always and forever reminds me of setting up shop on my stoop and selling lemonade. You can use pink lemonade too to add a little flare!


      Lemon Zest
    1. Preheat oven to 350°.
    2. For the cake, place first 5 ingredients in a large bowl; beat with a mixer at medium speed until all ingredients are well blended (a few minutes). Combine the eggs and egg whites, 1 at a time, beating well after each addition. Measure the flour and combine flour, baking powder, salt, and baking soda; stir until mixed. Add flour mixture and buttermilk alternately to sugar mixture, beating the mixture well after each addition.
      Add flour mixture and buttermilk to batter
    3. Pour batter into 2 (9-inch) round cake pans coated with cooking spray; carefully tap pans on the counter to remove air bubbles.
    4. Bake at 350° 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.
    5. To prepare frosting, 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, 1 cup at a time and beating at low speed until blended (do not overbeat). Chill 1 hour.
    6. Lemon Cream Cheese Frosting
    7. Place 1 cake layer on a plate; spread top of cake with frosting. Top with remaining cake layer. Spread remaining frosting over top and sides of cake. (If frosting is too soft refrigerate cake for half an hour)
    8. Eat and enjoy!
    Adapted from Cooking Light

    No comments:

    Post a Comment