Lemonade Cake

By Jahel

Ingredients

• 1/3 c butter
• 3 eggs
• 2-1/4 c flour
• 1 t baking powder
• 1/2 t baking soda
• 1/2 t salt
• 1-1/3 c sugar
• 1/4 c frozen lemonade concentrate, thawed
• 1 t vanilla
• 1-1/4 c buttermilk or sour cream
• 12 drops yellow food coloring
• 1 Recipe Lemon Butter Frosting
• Lemon Butter Frosting
• 1/3 c softened butter
• 4 c powdered sugar, divided
• 1/3 c + 1-2 t frozen lemonade concentrate, thawed
• 1/2 t vanilla

Details

Servings 15
Preparation time 20mins
Cooking time 80mins

Preparation

Step 1

Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, grease a 9x13 pan, set aside. In a medium bowl, stir together flour, baking powder, baking coda and salt, set aside.
Preheat oven to 350. In a large mixing bowl, beat butter with an electric mixer on medium-high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium until well combined. Scrape sides of bowl; beat for 2 minutes more. Add eggs, one at a time, beating well after each addition. Beat in lemonade concentrate and vanilla. Alternately add flour mixture and buttermilk, beating on low after each addition just until combined. If desired, stir in yellow food coloring. Spread batter onto prepared pan.
Bake for 30-35 minutes or until top springs back when lightly touched. Cool in pan on a wire rack. Spread cake with Lemon Butter Frosting and serve.

Lemon Butter Frosting

In large mixing bowl, beat butter on medium speed until smooth. Gradually add 1 cup of powdered sugar, beating well. Beat in 1/3 cup frozen concentrate and vanilla. Gradually beat in 3 cups powdered sugar. Beat in 1-2 t frozen lemonade concentrate to reach spreading consistency.