Lemonade Layer Cake
1 1/3 cups sugar
6 Tbsp butter or margarine softened
1 Tbsp grated lemon rind
3 Tbsp thawed lemonade concentrate
2 tsp vanilla
2 cups flour
1 tsp baking powder
1/2 tsp salt
1/2 tsp baking soda
1 1/4 cups buttermilk
2 Tbsp butter or margarine softened
2 tsp grated lemon rind
2 tsp thawed lemonade concentrate
1/2 tsp vanilla
8 oz less fat cream cheese
3 1/2 cups powdered sugar
Preheat oven to 350. Grease and flour 2 (9 inch) round cake pans.
To prepare cake, beat first 5 ingredients until well blended. Add eggs one at a time, beating well after each addition. Combine dry ingredients. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour. Beat well after each addition. Pour batter into prepared cake pans, tap sharply to remove air bubbles, and bake for 20-25 minutes or until inserted toothpick comes out clean. Cool in pans on rack 10 minutes. Remove from pans and cool completely.
To prepare frosting, mix together first five ingredients, beating until fluffy. Add powdered sugar, beating at low speed until blended. Chill 1 hour.
Frost cake and store loosely covered in refrigerator.
This is a super moist cake. I baked it for my book club, and the ladies all requested the recipe. Enjoy!