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Lemonade Layer Cake

 Lemonade Layer Cake
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
16 ServingsPrep: 40 min. Bake: 20 min. + chilling

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

  • 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

2 of 2

Lemonade Layer Cake (continued)

Directions (continued)

  • salt. Add to the butter mixture alternately with buttermilk, beating
  • well after each addition.
  • Coat two 9-in. round baking pans coated with cooking spray and dusted
  • with flour. Pour batter to prepared pans.
  • 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.
  • 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: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.