Monday, July 16, 2012

Let's Make It Monday... Lemonade Cake

So I was cruising Pinterest the other day and crossed paths with a LOVELY Lemonade Cake.  The Picture alone got my Pregnancy Cravings cranked in to HIGH gear!!  Here is the picture that started it all from Annie's Home Blog
Doesn't it look Scrumptious!
Here is the Recipe:

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 suga

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.

It was a bit more complicated to put together, and had lots of ingredients, but the outcome was FANTASTIC!  
Here are my Ingredients:
More ingredients than I usually cook with...

And here are a few Pictures of MY finished Product:  
My Grater was not working great, so there were some larger pieces of Lemon throughout the cake.

Please ignore the my Paper Plate Fine China...  I will say the Icing was Heavenly!

My Pictures don't do it justice.  
The cake was delicious, even the Hubs said it was good!  I would love to find a recipe with the same outcome that only 3 to 4 ingredients, but that would be 
"Having my Cake and Eating it too!"  

See you all Wednesday!

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