LEMONADE LAYER CAKE

Lemonade Layer Cake image

Lemonade concentrate gives both the cake and frosting fantastic flavor. I like to garnish this dessert with lemon slices and mint leaves. -Jana Randich, Phoenix, Arizona

Provided by Taste of Home

Time 1h

Yield 16 servings.

Number Of Ingredients 19

Ingredients

6 tablespoons butter, softened
1-1/3 cups sugar
3 tablespoons thawed lemonade concentrate
2 tablespoons grated lemon zest
2 teaspoons vanilla extract
2 large eggs, room temperature
2 large egg whites, room temperature
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1-1/4 cups buttermilk
FROSTING:
8 ounces reduced-fat cream cheese
2 tablespoons butter, softened
2 tablespoons grated lemon zest
2 teaspoons thawed lemonade concentrate
1 teaspoon vanilla extract
3-1/2 cups confectioners' sugar

Steps:

In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add the lemonade concentrate, lemon zest 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 with cooking spray and dust with flour. Pour batter into prepared pans. , Bake at 350° for 18-22 minutes or until a toothpick inserted in 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 zest, 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.

Nutrition Facts : Calories 340 calories, Fat 10g fat (6g saturated fat), Cholesterol 49mg cholesterol, Sodium 265mg sodium, Carbohydrate 59g carbohydrate (46g sugars, Fiber 1g fiber), Protein 5g protein.