Thursday, June 13, 2013

Lemonade Cake with Lemon Butter Frosting

Adapted from Better Homes and Gardens

Ingredients For Lemonade Cake:

1/3 cup butter

3 eggs

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.