June 27, 2012

SSBB: Summer Dish // Lemonade Layer Cake


Today you can find Summer DIYs and Dishes on the Splish Splash Blog Bash.  
Yay for yummy food and stuff I may or may not be able to do myself.
Let’s see!

Splish Splash Blog Bash


Kelsey from 
Tattered & Inked  

Jen from Four Marrs and One Venus < My bloggy BFF
Natalie from A Turtle’s Life for Me < I totally HEART Natalie
Reannah from Shaped by Grace
Laurie from Gallamore West
Brooke from Get Outta My Head Please
Elyse from Shabby Sweet Tea
Jessica from Mom 4 Real
Kara from Mine for the Making
 
The other day my mom came over for dinner and brought me cake.  That’s love.  It was really good.  So as always my next question was, “what’s the recipe?”  Mom said it was on her Pinterest board.  I clicked over found it and I’m sharing it you all of you for some yummy summer dessert action.
 
Lemonade Layer Cake
Lemonade Layer Cake
 
Prep time
Cook time
Total time
 
Author:
Serves: 8
Ingredients
Cake:
  • 1⅓ cups sugar
  • 6 tablespoons unsalted butter, softened
  • 1 tablespoon lemon zest
  • 3 tablespoons thawed lemonade concentrate
  • 2 teaspoons vanilla extract
  • 2 eggs
  • 2 egg whites
  • 2 cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 1¼ cups fat-free buttermilk {or regular, I won’t judge you}
  • Cooking spray
Frosting:
  • 2 tablespoons butter, softened
  • 2 teaspoons lemon zest
  • 2 teaspoon thawed lemonade concentrate
  • ½ teaspoon vanilla extract
  • 8 ounces cream cheese
  • 3½ cups powdered sugar
Instructions
  1. Preheat oven to 350 degrees F.
Cake:
  1. In a large bowl mix together sugar, butter, lemon zest, lemonade, and vanilla on medium speed until combined, about 5 minutes. Add eggs and egg whites, one at a time, beating well after each addition.
  2. In a medium bowl, combine flour, baking powder, salt, and baking soda. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; beat well after each addition.
  3. Pour batter into 2 – 9″ round cake pans coated with cooking spray; tap pans once each to remove air bubbles. Bake for 20 minutes, or until a toothpick inserted in the center comes out clean. Cool cake in pans for 10 minutes on a wire rack; remove from pans. Cool completely on wire rack.
Frosting:
  1. Place 2 tablespoons butter, lemon zest, lemonade, vanilla, and 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.
  2. Place 1 cake layer on a plate; spread with ½ cup frosting. Top with remaining cake layer. Spread remaining frosting over top and sides of cake. Store cake loosely covered in the fridge.

Comments

  1. says

    Hi Julie! I have made this cake a few times. It's so so good! Just linked up to your party. Thank you for hosting! I'm trying to follow your blog but it won't let me. Help!! :) Leslie ~

  2. says

    My in-laws would adore this cake,…they are huge lemon dessert fans. Definitely saving. Thanks for sharing at our party this week.

  3. says

    Julie,
    I've been on a lemonade cake kick lately and now I have one more delicious recipe to try :) Thanks so much for linking up to Creative Thursday last week. I can't wait to see what you link up next. Have a great week.

    Michelle

    • Julie says

      Thank you so much Joy. My mom actually made this cake and brought it over one night I made us all dinner and I was so wonderful I had to share it. This is a great collection of cakes. I’ve always wanted to make a Chocolate Blackout Cake. How many birthdays do you have coming up? We have 5 in the family, and I have another 7 friend birthdays in July. Madness I tell you.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this recipe:  

CommentLuv badge