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Lemonade Layer Cake

in Diana's Recipe Book

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(total ratings: 1)
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Servings: 12-16
1 1/3 cups granulated sugar
6 tablespoons (3/4 stick/3 oz/85g) 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 buttermilk
Cooking spray

2 tablespoons butter, softened
2 teaspoons grated lemon rind
2 teaspoons thawed lemonade concentrate
1/2 teaspoon vanilla extract
8 ounces cream cheese
3 1/2 cups confectioners' sugar

Preheat oven to 350°F (180 C).

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. 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 (9-inch) round cake pans coated with cooking spray; sharply tap pans once on counter to remove air bubbles. Bake in preheated 350°F (180 C) oven 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 (2 tablespoons butter through cream cheese) in a large bowl; beat with a mixer at high speed until fluffy. Add confectioners' sugar, and beat at low speed just until blended (do not overbeat). 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.

Makes 16 servings.

Date: November 22, 2004


Reviewer: Vicki
This is the first true iced layer cake I've ever made, and it turned out really well. I made a pineapple version of it by substituting pineapple juice for all of the lemonade and buttermilk, and added shredded coconut and coconut extract to the icing in place of the lemon zest. It worked beautifully, really nice and moist, though maybe a little less fluffy than ideal. Thank you for a nice recipe!


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