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Former food blog, now travel blog - following my year as a Fulbright ETA in Indonesia

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Lemonade Cake

May 24, 2012 by Mackenzie

Lemonade Cake
I know you’re saying, “what?! lemonade in a cake?!”
Yeah. I did too. So I made it. And woah. Woah. WOAH.
Lemonade Cake
 
Cake:
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
Cooking spray
Frosting:
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.
Lemonade Cake
Lemonade Cake

Filed Under: Cake, Desserts Tagged With: Feature

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Comments

  1. Meaghan says

    October 12, 2014 at 9:44 am

    I think lemonade in my lemony lemon cupcakes was about the best idea I’ve ever had! This recipe looks ah-may-zing! Pinning!

    ~Meaghan

  2. Mackenzie says

    October 12, 2014 at 11:54 am

    Thanks Meaghan!! I’ll have to check out your recipe too!

Meet Mackenzie

Hi! I'm Mackenzie! I'm currently a Fulbright English Teaching Assistant in Indonesia! I'm writing all about my year on this blog and hope you'll follow along on this journey! Read More…

Disclaimer:

Students and Indonesian Friends: Please don't take anything I say here as critical of my experience or you and your culture. Rather, through this blog I want to share my experience in your country with my friends and family in America! I may write and laugh about a lot of things that are different but none of it is bad, it's just different!

This blog is not an official Department of State website, and the views and information presented here are my own and do not represent the Fulbright Program or the Department of State.

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Mackenzie

Hi! I'm Mackenzie! I'm currently a Fulbright English Teaching Assistant in Indonesia! I'm writing all about my year on this blog and hope you'll follow along on this journey! Read More…

A Look Back

This blog is not an official U.S. Department of State website and the views and opinions expressed here are entirely my own, and do not represent the U.S. Department of State or the Fulbright Program.

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