Thursday, August 11, 2011

Lemonade Cake

This is a wonderful lemony spring/summer cake to serve to your family or guest. It's going to be my Easter dessert this year. When I saw this recipe and how easy to make I just had to add it to my collection. I'm sure this will become a family favorite.
This refreshing summer cake recipe came from Bake at 350 blog. 
Yes it is a winner. I did omit the glaze, to cut back on the sugar. It was just the right amount of refreshing lemon taste. 




For the cake:
1 (18.25 oz) yellow cake mix
1/3 cup vegetable oil
4 eggs
1 & 1/3 cup buttermilk
1 (4.3 oz) box of lemon pudding
zest of one lemon
3 TBSP frozen lemonade concentrate, thawed

For the glaze:
2 cups powdered sugar
1/4 cup freshly squeezed lemon juice
2 TBSP frozen lemonade concentrate, thawed

For the frosting:
1 stick unsalted butter, softened
1 (8 oz) pkg cream cheese, softened (do not use fat free)
1 tsp vanilla
1/4 cup freshly squeezed lemon juice
1 tsp frozen lemonade concentrate, thawed
4 cups powdered sugar

Preheat oven to 350. Grease and flour 2 round 8" cake pans. Line the bottoms with parchment. Grease or spray the parchment.

Combine all of the cake ingredients until combined. Turn up the speed to medium and beat for 2 minutes. Pour into the prepared pans and bake for 30-35 minutes, or until a toothpick inserted in the middle comes out clean.

For the glaze. Whisk together the powdered sugar, juice and concentrate. Set aside.
 
Once the cakes are done, let cool for 10 minutes in the pans then invert the cake onto a cooling rack.  Place the cake with the prettiest top right-side-up and the other cake upside down.  Place the cooling rack over a rimmed cookie sheet for pouring the glaze.
 
Poke holes in each of the cakes with a toothpick. Pour the glaze over. Let the cakes cool completely.
 
For the frosting.  Cream the butter and cream cheese together until smooth.  Beat in the vanilla, lemon juice and concentrate until combined. Add the sugar. Increase the speed and beat until fully combined and smooth. Once frosted, refrigerate 1 hour to set.

Recipe came from Bake at 350 blog. 

Yum

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