Adapted from Cooking Light
Makes two nine-inch round cakes, or approximately 16 servings.
1-1/3 cups granulated sugar
6 tbsp butter, softened
1 tbsp grated lemon zest (about 3 medium lemons)
3 tbsp thawed lemonade concentrate
2 tsp vanilla extract
2 large eggs
2 large egg whites
2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1-1/4 cups buttermilk
Preheat oven to 350 degrees. Grease two nine-inch round baking pans. In a medium bowl, whisk together flour, baking powder, salt and baking soda.
In a large bowl, beat first five ingredients (through vanilla) with a mixer at medium speed until well blended (about 5 minutes). Add eggs and egg whites one at a time, beating well after each addition. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour and beating well after each addition.
Pour batter into prepared pans; sharply tap pans once on counter to remove air bubbles. Bake for 20 minutes or until toothpick inserted in center comes out clean. Cool in pans for 10 minutes; remove from pans and cool on a wire rack.
Lemonade Buttercream Frosting
Adapted from Brown Bag Specials
Makes enough frosting for one nine-inch two-layer cake or 12 cupcakes.
3 cups confectioner's sugar
1 stick unsalted butter at room temperature
2-3 tbsp thawed lemonade concentrate
Mix all ingredients at medium speed until well combined. Spread onto cooled cake and allow frosting to set before cutting.