Lemonade Cake

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I saw this recipe on Pinterest, and of course, I had to try it. I made it for Easter and my son's 3rd birthday (by request from him), as well as one other time. Fortunately, it's pretty easy to make, and really delicious! I use extra fresh lemon juice (squeezed from the lemon I zested) in the frosting to thin it out a bit, and it also tarts it up. Additionally, I use lemon curd as the middle layer, instead of frosting, because that tarts it up some, too. You can find the original recipe here.

Lemonade Cake

Cake:

1 1/3 cups granulated sugar

6 tablespoons butter, softened

1 tablespoon grated 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

Cooking spray

Frosting:

2 tablespoons butter, softened

2 teaspoons grated lemon rind

2 teaspoons thawed lemonade concentrate

1/2 teaspoon vanilla extract

8 ounces cream cheese

3 1/2 cups powdered sugar

Filling:

1/2 cup lemon curd

Preparation:

Preheat oven to 350°.

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.

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.

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).

Place 1 cake layer on a plate; spread with 1/2 cup lemon curd.

Top with remaining cake layer.

Spread frosting over top and sides of cake.

Store cake loosely covered in the refrigerator.

COOKING LIGHT 2002

This was the cake for my Teddy's 3rd Birthday!