What's summer, without lemonade?
That's why this is a great little summer cake. The flavor of it is amazing, especially the lemonade-cream cheese frosting.
The crumb, however, was a little weird. Unlike the picture on the recipe's site, this cake is not light and fluffy. It's very, very dense. And spongey. It's not a texture that I care for. So I'll try this one again, but make some alterations to aim for a lighter cake. It's still very, very yummy.
1 1/3 cups granulated sugar
6 tablespoons butter, softened
1 tablespoon zested lemon rind
3 tablespoons thawed lemonade concentrate
2 teaspoons vanilla extract
2 large eggs
2 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 buttermilk
Preheat oven to 350 degrees. Butter and flour cake pans (I used 3 small pans).
Beat first five ingredients at medium speed until well blended. Add eggs and egg whites, 1 at a time, beating well after each addition. Combine flour, baking powder, salt and baking soda.
Beginning with the flour mixture, alternate adding flour and buttermilk to the sugar, beating well after each addition.
Bake for 20 minutes or until wooden pick inserted in center comes out clean. Cool completely before icing.
2 tablespoons butter, softened
2 teaspoons zested lemon rind
2 teaspoons thawed lemonade concentrate
1/2 teaspoon vanilla extract
8 ounces cream cheese
3 1/2 cups powdered sugar
With mixer on high speed, beat together butter, lemon rind, lemonade concentrate, vanilla and softened cream cheese. Beat until fluffy. Reduce speed to low and slowly add in powdered sugar. Beat just until blended, but do not overbeat.