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Prep Time: 40 Minutes Cook Time: 20 Minutes |
Ready In: 60 Minutes Servings: 16 |
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Lemonade concentrate gives both the cake and frosting fantastic flavor. I like to garnish this dessert with lemon slices and mint leaves. Ingredients:
6 tablespoons butter, softened |
1-1/3 cups sugar |
3 tablespoons thawed lemonade concentrate |
2 tablespoons grated lemon peel |
2 teaspoons vanilla extract |
2 eggs |
2 egg whites |
2 cups king arthur unbleached all-purpose flour |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
1-1/4 cups buttermilk |
frosting: |
1 package (8 ounces) reduced-fat cream cheese |
2 tablespoons butter, softened |
2 tablespoons grated lemon peel |
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 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.
2. Coat two 9-in. round baking pans coated with cooking spray and dusted with flour. Pour batter to prepared pans.
3. Bake at 350° for 18-22 minutes or until a toothpick inserted near 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 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 1 hour before serving. Refrigerate leftovers. Yield: 16 servings.
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