Lemonade Layer Cake

By littlefish

cake

Ingredients

• FROSTING:
• 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
• 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

Details

Servings 16
Preparation time 40mins
Cooking time 60mins

Preparation

Step 1

•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
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.