cake - lemonade layer cake

By tinathorn

Ingredients

• For the Cake:
• 1cup1 cup sugar
• 1/4cup1/4 cup dairy-free butter substitute, softened (or real butter if not dairy-free)
• ZestZest from 1 lemon
• Juice from 1 lemon (the one you removed zest from for this recipe)
• 2teaspoons2 teaspoons pure vanilla extract
• 33 eggs
• 1 3/4cups1 3/4 cups Gigi’s Everyday Gluten-Free Flour Blend (Gum-Free)
• 1teaspoon1 teaspoon baking powder
• 1/2teaspoon1/2 teaspoon salt
• 1/2teaspoon1/2 teaspoon baking soda
• 3/4cup3/4 cup milk (I use unsweetened coconut milk; use any dairy-free or dairy-based milk you like.)
• For the Frosting (in addition to the ingredients listed for cake above):
• 2Tablespoons2 Tablespoons dairy-free butter substitute, softened (or real butter if not dairy-free)
• ZestZest from 1 lemon
• Juice from 1 lemon (the one you removed zest from for this recipe)
• 1/2teaspoon1/2 teaspoon pure vanilla extract
• 8ounces8 ounces cream cheese (use regular, low-fat OR if dairy-free, use Daiya or another brand of dairy-free cream cheese substitute)

Preparation

Step 1

Preheat oven to 350F.
Make the cake by combining all ingredients in a large bowl and mixing until batter is smooth. Use a large whisk and hand mix or use an electric mixer.
Pour batter into two greased 8-inch round cake pans.
Bake 20 minutes or until toothpick inserted in center comes out clean.
Cool in pans 10 minutes before removing to cool completely on a plate.
While the layers cool completely, make the frosting.
Combine all frosting ingredients except confectioners’ sugar in a bowl.
Mix on medium-high speed in stand mixer or with electric hand mixer until fluffy.
Add confectioners’ sugar and mix on low until frosting is smooth. Refrigerate frosting while cake layers finish cooling.
To assemble, place 1 cake layer on a serving plate, spread with ½ cup frosting. Top with remaining cake layer. Spread remaining frosting over top and sides of cake.
Store in refrigerator.