Thursday, April 26, 2012

{SO} SWEET - Lemonade Cake

Nothing sounds more like Spring than Lemonade Cake and it's the perfect addition to our SWEET week!

Plus, a great celebration deserves a great cake!
It's Life And So Much More's 1st BLOGIVERSARY!

That's right, it's been ONE year today that I posted the first post on Life And So Much More!
Thank you for being a part of it!
It has been a fun ride! No worries, it's not over. I'll keep writing if you keep reading!

And you'll definitely want to keep reading today!

Lemonade Layer Cake
(Recipe found here by Cooking Light)

Here's What You'll Need:
  • Cake:
  • 1 1/3 cups granulated sugar
  • 6 tablespoons butter, softened
  • 1 tablespoon lemon zest
  • 3 tablespoons thawed lemonade concentrate
  • 2 teaspoons vanilla extract
  • large eggs 
  • 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 
  • Frosting: (I made this first because it needs to chill for one hour)
  • 2 tablespoons butter, softened 
  • 2 teaspoons lemon zest 
  • 2 teaspoons thawed lemonade concentrate 
  • 1/2 teaspoon vanilla extract
  • 8 ounces cream cheese 
  • 3 1/2 cups powdered sugar
Here's How:
  1. 1. Preheat oven to 350°. For cake, put sugar, butter, lemon zest, lemonade concentrate and vanilla 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. 
  2. 2. (To measure flour, lightly spoon flour into dry measuring cups; level with a knife). In a separate bowl combine flour, baking powder, salt, and baking soda; stir well with a whisk. 
  3. 3. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; beat well after each addition.
  4. 4. Pour batter into 2 (9-inch) round cake pans coated with cooking spray; sharply tap pans once on counter to remove air bubbles. 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. 5. To prepare frosting, place 2 tablespoons butter, lemon zest, thawed lemonade, vanilla and cream cheese in a large bowl; beat with a mixer at high speed until fluffy. Add powdered sugar, and beat at low speed just until blended (do not over beat). Chill 1 hour.
  6. 6. 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.

Enjoy your little slice of Spring!

(Stay tuned today for our first giveaway to celebrate!)

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