Monday, February 27, 2006

When Life Hands You Lemons

Make a Lemonade Cake. I love lemons! I had found this recipe on Cooking Light website and fell in love. I am one of those people who loves lemon recipes. I don't care to eat lemons alone, but in recipes...That is a different story. I love lemon pies, lemon curd, lemonade, lemon cookies. If it has lemons you know I am gonna eat it! This cake turned out pretty good. I think I like the cake alone without the frosting, but it was good with the frosting too. The frosting had a real strong lemon flavor. The cake itself was just right though. I liked how refreshing it was. I am unfortunately the only one in the house who likes this cake. Kourtney loves lemons, but I don't think she is too crazy about the cake. I am hoping this is going to be one of those cakes that always tastes better the next day.

Lemonade Layer 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 fat-free buttermilk
Cooking spray

2 tablespoons butter, softened
2 teaspoons grated lemon rind
2 teaspoons thawed lemonade concentrate
1/2 teaspoon vanilla extract
8 ounces 1/3-less-fat cream cheese
3 1/2 cups powdered sugar

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). Chill 1 hour.

Place 1 cake layer on a plate; spread with 1/2 cup frosting. Top with remaining cake layer. Spread remaining frosting over top and sides of cake. Store cake loosely covered in the refrigerator.

Source: Cooking Light


gemma said...

Lemon is such a sharp and bright taste. I too am a fan. Great recipe suggestion.

Ivonne said...

Bravo! Bravo!!!

This cake looks fantastic. I love all lemon desserts and look forward to making them for Easter dinner as a way of celebrating the beginning of a new season.

This cake will definitely be on my list of desserts to try.

emily said...

I love anything lemon.Sounds like a great recipe.

Lora said...

I'm with you on lemons. Looks wonderful.