American

Lemonade Cake

Name: Lemonade Cake
Prep time: 20 min
Cook time: 30 min
Total time: 2 h 50 min
Yield: 12 servings
Ingredients: 1 1/3 cups granulated sugar; 6 tablespoons salted butter (room temperature); 3 tablespoons lemon zest (yellow part only); 3 tablespoons lemonade concentrate (thawed); 2 teaspoons vanilla; 2 large eggs; 2 large egg whites; 2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon Kosher salt; 1 1/4 cup buttermilk; 2 tablespoons butter (softened); 8 ounces cream cheese; 2 teaspoons grated lemon rind; 2 teaspoons lemonade concentrate (thawed); 1/2 teaspoon vanilla; 3 1/2 cups powdered sugar

This cake is a nod to a cake I won at a cake walk (remember those?). I love serving it chilled on a hot summer day.

By Chef Laura Bonicelli

lemon

Prep Time

20 min

Cook Time

30 min

Total Time

2 hr 50 min

Servings

12 servings

Ingredients

1 1/3 cupsgranulated sugar
6 tablespoonssalted butter (room temperature)
3 tablespoonslemon zest (yellow part only)
3 tablespoonslemonade concentrate (thawed)
2 teaspoonsvanilla
2 large eggs
2 large egg whites
2 cupsall-purpose flour
1 teaspoonbaking powder
1/2 teaspoonbaking soda
1/2 teaspoonKosher salt
1 1/4 cupbuttermilk

frosting

2 tablespoonsbutter (softened)
8 ouncescream cheese
2 teaspoonsgrated lemon rind
2 teaspoonslemonade concentrate (thawed)
1/2 teaspoonvanilla
3 1/2 cupspowdered sugar

Instructions

1
Preheat oven to 350º F. Grease and flour two 8-inch round cake pans.
2
In a stand mixer fitted with a wire whisk, combine the sugar, butter, zest, concentrate, and vanilla at medium speed until well blended and light, about 5 minutes. Add the eggs one at a time, mixing after each addition. Then add the whites, one at a time, blending well after each addition.
3
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Add to butter mixture, alternating with the buttermilk.
4
Divide batter between the two prepared pans. Tap on the counter to remove any bubbles.
5
Bake for 25 to 30 minutes until a toothpick comes out clean, the cake has pulled away from the sides of the pan, and the top springs back to the touch.
6
Cool for 10 minutes. Remove the cakes from the pans to a cooling rack and cool completely before stacking and frosting the cake.
7
8
In a stand mixer fitted with a paddle, beat the butter and cream cheese together at medium speed until combined.
9
Add in the lemonade and vanilla. Beat in the sugar, 1/2 cup at a time; beating after each addition until frosting is smooth.

Nutrition (per serving)

455

Calories

Protein

78g

Carbs

14g

Fat

Fiber

338mg

Sodium