Adapted from Better Homes and Gardens
Ingredients For Lemonade Cake:
1/3 cup butter
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/3 cups sugar
1/4 cup frozen lemonade concentrate, thawed
1 teaspoon vanilla
1 1/4 cups buttermilk
yellow food coloring (optional)
Preheat oven to 350 degrees. Allow the butter and eggs to stand at room temperature for 30 minutes.
Grease a 13 x 9 inch pan. I used the butter wrappers.
In a medium bowl combine the flour, baking powder, baking soda and salt - set aside.
With a stand mixer beat the butter on medium speed for 30 seconds. Gradually add sugar 1/4 cup at a time beating on medium to high speed until well combined.
Add eggs one at a time. Beating well after each egg.
Beat in lemonade concentrate and vanilla.
Alternately add flour mixture and buttermilk. Beat well after each addition until the mixture is smooth and well combined.
I added a few drops of yellow food coloring and the batter turned a lovely shade of yellow. Spread the lovely yellow batter into the prepared pan.
Bake for 30 - 35 minutes until a toothpick comes out clean.
Cool cake for 1 hour on a wire rack.
Ingredients for Lemon Butter Frosting:
1/3 cup softened unsalted butter
1 cup powdered sugar
1/3 cup frozen lemonade concentrate. thawed
1/2 teaspoon vanilla
3 cups powdered sugar
1 -2 teaspoons frozen lemonade concentrate, thawed
12 - 15 thin lemon slices
Why is my frosting picture so dark?
In a stand mixer add the softened butter and beat on medium speed until smooth. Add 1 cup of powdered sugar - beat on medium speed until completely combined.
Beat in the 1/3 cup frozen lemonade and vanilla.
Gradually beat in the additional powdered sugar 1/2 cup at a time.
Check the frosting consistency. If the frosting is too thick add a teaspoon or two of lemonade concentrate. Beat on high. The frosting should now be spreadable.
Thinly slice a few lemons - remoce seeds and use to decorate the cake. Remove the lemon slices before you eat the cake.
I like to serve lemon cake with a scoop of vanilla ice cream and it can also be garnished with a mint sprig.