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Lemonade Layer Cake Recipe

Lemonade Layer Cake Recipe

Lemonade concentrate gives both the cake and frosting fantastic flavor. I like to garnish this dessert with lemon slices and mint leaves. —Jana Randich, Phoenix, Arizona
TOTAL TIME: Prep: 40 min. Bake: 20 min. + chilling YIELD:16 servings

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 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.

Nutritional Facts

1 serving (1 slice) equals 352 calories, 12 g fat (7 g saturated fat), 58 mg cholesterol, 237 mg sodium, 58 g carbohydrate, 1 g fiber, 5 g protein.

Wine Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.