I know you’re saying, “what?! lemonade in a cake?!”
Yeah. I did too. So I made it. And woah. Woah. WOAH.
1 1/3 cups granulated sugar
6 Tbsp. butter, softened
1 Tbsp. grated lemon rind
3 Tbsp. thawed lemonade concentrate
2 tsp. vanilla extract
2 large eggs
2 large egg whites
2 cups all purpose flour
1 tsp. baking powder
1/2 teaspoon baking soda
1 1/4 cups fat-free buttermilk
2 Tbsp. butter, softened
2 tsp. grated lemon rind
2 tsp. thawed lemonade concentrate
1/2 tsp. vanilla extract
8 oz. 1/3-less-fat cream cheese
3 1/2 cups powdered sugarServe with raspberries and yogurt ice cream
Preheat oven to 350 degrees.
To prepare cake, place sugar, butter, lemon rind, 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 at time, beating well after each addition. Combine flour, baking powder, salt and baking soda; stir well with a whisk. Add flour mixture; beat well after each addition.
Using wax paper, trace two circles of the bottom of a round 9-inch cake pan and cut out. Place into the bottom of the pan and it will really help the cake to come out cleanly after it is baked. 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 degrees for 20 minutes or until tooth pick inserted in center comes out clean. Cool in pans for 10 minutes on a wire rack, remove from pans. Cool completely on a wire rack and remove wax paper from bottom once cooled.
To prepare frosting, place 2 tablespoons butter, lemon rind, lemonade concentrate, vanilla extract 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 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.