Please follow and like us:

Lemonade Layer Cake from Scratch-Recipe

A Spring favorite at my house

• 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

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. Enjo