My mom turned thirty (for several years in a row now!) on July 25th, and this was her birthday cake. It was very rich, especially with the frosting, and very lemony. And did I mention that it was also very, very tasty?
Recipe for Lemonade Layer Cake (Scroll down for frosting recipe.)
Adapted from Cooking Light
Makes two nine-inch round cakes, or approximately 16 servings.
Ingredients:
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
Instructions:
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.
Ingredients:
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.
Adapted from Cooking Light
Makes two nine-inch round cakes, or approximately 16 servings.
Ingredients:
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
Instructions:
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.
Ingredients:
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.
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