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butter sugar concentrate lemon zest vanilla eggs egg whites flour baking powder baking soda salt buttermilk cream cheese butter lemon zest concentrate vanilla sugar
Viewed: 32 - Published at: 6 years agoIngredients
- 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
- 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
Method
- 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.
