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Thursday, August 25, 2011

♥ Lemonade Layer Cake ♥

6 tablespoons butter, softened
1-1/3 cups sugar
3 tablespoons thawed lemonade concentrate
2 tablespoons grated lemon peel
2 teaspoons vanilla extract
2 eggs
2 egg whites
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1-1/4 cups buttermilk

1 package (8 ounces) PHILADELPHIA Neufchatel Cheese
2 tablespoons butter, softened
2 tablespoons grated lemon peel
2 teaspoons thawed lemonade concentrate
1 teaspoon vanilla extract
3-1/2 cups confectioners' sugar

In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add the lemonade concentrate, lemon peel 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 coated with cooking spray and dusted with flour. Pour batter to prepared pans.

Bake at 350° for 18-22 minutes or until a toothpick inserted near 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 peel, 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.

Yield: 16 servings.

~~Taste of Home's Holiday & Celebrations Cookbook Annual 2007~~


Bernideen said...

Wow - this looks so yummy - I could eat a big piece right now!

Pink Piccadilly Pastries said...

I love anything Lemon and this looks so yummy!! Love your blog!!

Bernideen said...

Hi Sheri:
I am going to bake this cake and post it on my blog - I will have a link here to this post. I am asking permission to also post it on a flyer I pass out with Summer Tea Party Ideas???? Is this ok?