Lemonade Layer Cake

Name: Lemonade Layer Cake
Ingredients: 6 tablespoons butter, softened; 1-1/3 cups sugar; 3 tablespoons thawed lemonade concentrate; 2 tablespoons grated lemon zest; 2 teaspoons vanilla extract; 2 large eggs, room temperature; 2 large egg whites, room temperature; 2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1-1/4 cups buttermilk; 8 ounces reduced-fat cream cheese; 2 tablespoons butter, softened; 2 tablespoons grated lemon zest; 2 teaspoons thawed lemonade concentrate; 1 teaspoon vanilla extract; 3-1/2 cups confectioners' sugar

18 ingredients

4 steps

Ingredients

6 tablespoons butter, softened
1-1/3 cups sugar
3 tablespoons thawed lemonade concentrate
2 tablespoons grated lemon zest
2 teaspoons vanilla extract
2 large eggs, room temperature
2 large egg whites, room temperature
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1-1/4 cups buttermilk
8 ounces reduced-fat cream cheese
2 tablespoons butter, softened
2 tablespoons grated lemon zest
2 teaspoons thawed lemonade concentrate
1 teaspoon vanilla extract
3-1/2 cups confectioners' sugar

Directions

1

In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add the lemonade concentrate, lemon zest 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.
2

Coat two 9-in. round baking pans with cooking spray and dust with flour. Pour batter into prepared pans.
3

Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to a wire rack to cool completely.
4

For frosting, in a small bowl, combine cream cheese and butter until smooth. Add the lemon zest, 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 1 hour before serving. Refrigerate leftovers.