Hello Cake Eaters– That should include most everyone! We are big on cake around here. So this week I set out for dinner with my Monday night buddies, this lemonade cake in hand. It was a sweet evening together. We sat out on Sally’s patio for a long, leisurely, laugh-filled dinner and then circled around to each share a summer day memory and to pray for each other. I was heart-warmed. Do love those gals…
So here it is. Lemonade Cake. Good for summer evenings with dear friends…
1 1/3 cup sugar
1/2 cup butter (room temperature)*
grated rind from one lemon
1/4 cup frozen lemonade concentrate, thawed
2 tsp. vanilla
2 cups flour
2 tsp. baking powder
1/2 tsp. salt
1 1/4 cups buttermilk**
1/2 cup butter (1 stick)*
8 oz. cream cheese
grated rind of one lemon
1 tab. lemon juice (no more!!)
4 cups powdered sugar (just a bit more than a 1 pound box)
With an electric mixer, cream together the sugar and butter. Then mix in the lemon rind, lemonade concentrate, vanilla and eggs. Finally beat in the flour, baking powder, salt and buttermilk.
Spoon the batter into two 9″ cake pans (or 1 9″x13″ land) that have been sprayed with cooking spray. Pop them into the oven for 25-30 minutes at 350 degrees. Take them out when they just start to turn golden and are firm to the touch.
Let them cool completely before you frost them.
For the frosting, use the electric mixer to beat together the butter and cream cheese. Then beat in the lemon rind and juice. Finally leave the mixer on low to beat in the powdered sugar, increasing the speed as it is incorporated, until it’s all bended together.
Frost up that cake and trim it with a sunny slice of lemon and a little mint.
*If you are using butter straight from the fridge, microwave it a