Tuesday, July 24, 2012

Tasty Tuesday

              When you think of summer you think of lemonade too, or at least I do! So, it should come as no surprise that I would use lemonade in my baking and this layer cake will have your pucker ready! Super moist, lemonade cake with a cream cheese frosting paired with a tall glass of lemonade over ice, is the perfect ending to a hot summer day! And if you really want to live it up, use pink lemonade!

Lemonade Layer Cake by Cooking Light



  • 1 1/3 cups granulated sugar 
  • 6 tablespoons butter, softened
  • 1 tablespoon grated lemon rind
  • 3 tablespoons thawed lemonade concentrate
  • 2 teaspoons vanilla extract
  • large eggs 
  • 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
  • Frosting:
  • 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


  1. Preheat oven to 350°.
  2. 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.
  3. 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.
  4. 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.
  5. 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.


  1. Sue,

    This is my kind of cake, light and lemon!

  2. Made this cake this morning! Taking it to our ladies group at church tonight. Put mine in to small pans as we are only bring something small. Just tasted it!!!!! It is so good! Thanks for sharing.

  3. I love lemon! This cake sounds so good. I put a yummy recipe on my blog...check it out. http://elainepack.blogspot.com/

  4. Anonymous2:59 AM

    It is rare that in a recipe the frosting sounds just as tasty as the cake.

  5. This sounds yummmmy....not sure what the lemonade concentrate is here in Australia but will have to sus it out...hugs Khris


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