Lemonade Layer Cake

This has been a family favorite since my children were small. One of the few baked items I can successfully make but I forgot about it for the last few years and just bought cakes for birthdays. This year for my son’s 15th birthday I made it, not once but twice! He somehow has celebrated his birthday three times this year – once when his grandmother was at our house, second the day after his birthday because he went skiing on his actual birthday and again today with his friends. Lucky kid! Lemonade Layer Cake is based on an old Cooking Light recipe. I have always been troubled with the frozen lemonade concentrate in the original recipe, so I have finally changed that part and added some lemon extract and fresh lemon juice. Totally delicious, cuts down on the sugar and eliminates whatever artificial and strange unpronounceable ingredients that might be in frozen lemonade concentrate. I also reduced the sugar in the frosting by a whole cup, and my whole family still loved it! I honestly think 3 1/2 cups sugar in the frosting would be way too sweet.

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Lemonade Layer Cake

  • Servings: 16
  • Difficulty: easy
  • Print

Light and delicious lemon layer cake with a rich and creamy lemon cream cheese frosting.

Credit: Lemonade Layer Cake by Cooking Light/Ann Taylor Pittman

Ingredients

Cake:

  • 1 1/3 cups granulated sugar
  • 6 Tablespoons unsalted butter, softened
  • 1 Tablespoon grated lemon rind
  • 2 teaspoons lemon extract
  • 2 teaspoons fresh lemon juice (one lemon juiced)
  • 2 large eggs
  • 2 egg whites
  • 2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 1/4 cups low-fat buttermilk
  • cooking spray

Frosting:

  • 2 Tablespoons unsalted butter, softened
  • 2 teaspoons grated lemon rind
  • 2 teaspoons fresh lemon juice (one lemon juiced)
  • 1 teaspoon lemon extract
  • 1/2 teaspoon vanilla extract
  • 2 1/2 cups powdered sugar

Procedure

  1. Preheat oven to 350 degrees F
  2. Coat two 9-inch round cake pans with cooking spray, set aside.
  3. Beat together at a medium speed the sugar, butter, lemon rind, lemon extract and lemon juice until well blended.
  4. Add eggs and egg whites one at a time to the mixture and beat well after each egg addition.
  5. In a separate bowl, combine flour, baking powder, salt and baking soda, stir with a whisk.
  6. Add flour mixture and buttermilk alternately to the sugar mixture, beginning and ending with the flour mixture. Beat well after each addition.
  7. Pour batter into the two round pans, sharply tap pans on the counter to remove air bubbles. Bake for 20 minutes or until a toothpick inserted in the center comes out clean.
  8. Cool in the pans 10 minutes on a wire rack, then remove from the pans and cool completely on a wire rack.
  9. Prepare frosting by placing butter, lemon rind, lemon juice, lemon extract, vanilla extract and cream cheese in a bowl. Beat until fluffy. Add powdered sugar and beat at low speed just until blended – do not overbeat. Chill one hour.
  10. Frost the first layer, top with the remaining layer and frost the top and sides of the cake. Store in the refrigerator until ready to serve. Enjoy!

https://healthyseasonalcooking.wordpress.com

March 23, 2019

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Frosting

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