Lemonade Layer Cake

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

Lemonade concentrate gives both the cake and frosting fantastic flavor.  I like to garnish this dessert with lemon slices and mint leaves.

Jana Randich                                                                                     Phoenix, Arizona

Lemonade Layer Cake Recipe

Lemonade Layer Cake

 6 Tbsp. butter, softened

1 1/3 cups sugar

3 Tbsp. thawed lemonade concentrate

2 Tbsp. grated lemon peel

2 tsp. vanilla

2 eggs

2 egg whites

2 cups flour

1 tsp. baking powder

½ tsp. baking soda

¼ tsp. salt

1 ¼ cups buttermilk

Frosting:   1 package (8 oz.) reduced-fat cream cheese

2 Tbsp. butter, softened

2 Tbsp. grated lemon peel

2 tsp. thawed lemonade concentrate

1 tsp. vanilla

3 ½ cups confectioners’ sugar

In a large bowl, beat butter and sugar until crumbly, about 2 minutes.  Add the lemonade concentrate, lemon peel and vanilla; mix well.  Add eggs and egg whites, one at a time, beating well after each addition.  Combine the flour, baking powder, baking soda and salt.  Add to the butter mixture alternately with buttermilk, beating well after each addition.

Coat two 9- inch round baking pans coated with cooking spray and dusted with flour.  Pour batter into prepared pans.

Bake at 350 F. for 18-22 minutes or until a toothpick inserted near the center comes out clean.  Cool for 10 minutes before removing from pans to wire rack to cool completely.

For frosting: in small bowl, combine cream cheese and butter until smooth.  Add the lemon peel, lemonade concentrate and vanilla; mix well.  Gradually beat in confectioners’ sugar until smooth.  Spread frosting between layers and over top and sides of cake.  Refrigerate for at least hour before serving.  Refrigerate leftovers.            16 servings 

(Recipe for Lemonade Layer Cake was on www.tasteofhome.com)

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