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Saturday, June 30, 2012

Lemonade Cake

Here in the town where we live the temperature raised to 103 degrees and the heat index was even higher. Boy was it hot out there while I was rummaging and when we came upon a young man selling lemonade you can believe that I took advantage of that and made that young man smile because he had earned money of his own. Then upon looking for recipes to try and share I came upon this recipe from the cooking light magazine spring of 2002. This may help quench your taste as the lemonade the young boy did mine

1 1/3 cups granulated sugar
6 tablespoons butter, softened
1 tablespoon grated lemon rind
3 tablespoons thawed lemonade concentrate
2 teaspoons vanilla extract
2 large eggs
2 large egg whites
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/4 cups fat-free buttermilk
Cooking spray

2 tablespoons butter, softened
2 teaspoons grated lemon rind
2 teaspoons thawed lemonade concentrate
1/2 teaspoon vanilla extract
8 ounces 1/3-less-fat cream cheese
3 1/2 cups powdered sugar

Preheat oven to 350°.
To prepare cake, place first 5 ingredients in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add eggs and egg whites, 1 at a time, beating well after each addition. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, salt, and baking soda; stir well with a whisk. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; beat well after each addition.
Pour batter into 2 (9-inch) round cake pans coated with cooking spray; sharply tap pans once on counter to remove air bubbles. Bake at 350° for 20 minutes or until wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Cool completely on wire rack.
To prepare frosting, place 2 tablespoons butter and the next 4 ingredients (2 tablespoons butter through cream cheese) in a large bowl; beat with a mixer at high speed until fluffy. Add powdered sugar, and beat at low speed just until blended (do not overbeat). Chill 1 hour.
Place 1 cake layer on a plate; spread with 1/2 cup frosting. Top with remaining cake layer. Spread remaining frosting over top and sides of cake. Store cake loosely covered in the refrigerator.

shared at
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I Heart Nap Time
I Gotta Try That


  1. That looks delicious! I love lemonade cake! Would love for you to share at the Pomp Party!

    Jill @ Create.Craft.Love.

  2. This looks so refreshing and yummy. I love everything lemon! Thanks for sharing at Church Supper. Love seeing new faces. Have a blessed week & come back soon ~EMM

  3. It's been very hot here too -- lemonade and lemonade cake are just the ticket to refresh.

    Thank you for sharing at Your Sunday Best this week. xoxo

  4. This sounds delicious! Thank you for sharing the recipe!

  5. Thanks for bringing me over to see your recipe. Looks great!

  6. This looks wonderful! Perfect summer dessert!!

  7. Looks wonderful! So light and delicious.


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