If you're looking for a moist and easy cake to make that has a bright lemon flavor, thy this... it's wonderful!
Preheat oven to 350º
Beat the following with mixer at medium speed until well-blended (about five minutes):
- 1 1/3 c. granulated sugar- 6 T. butter, softened
- 1 T. grated lemon rind
- 3 T. thawed lemonade concentrate
- 2 t. vanilla extract
Add the following one at a time (beating well after each addition):
- 2 large eggs- 2 large egg whites
Combine the following in a separate bowl:
- 2 c. all-purpose flour- 1 t. baking powder
- ½ t. salt
- ½ t. baking soda
Alternately add flour mixture and 1¼ c. buttermilk to sugar mixture, beginning and ending with flour mixture. Beat well.
Pour batter into two 9-inch round cake pans coated with cooking spray. Sharply tap pans on counter to remove air bubbles. Bake at 350º for 20 minutes or until a wooden pick inserted in center comes out clean. Cool pans 10 minutes on a wire rack. Remove from pans, and cool completely on wire rack.
On first layer of cake, frost with raspberry, cherry, or strawberry jam. Place other cake on top. Frost sides and top of cake with frosting (recipe below).
FROSTING: Beat with a mixer at high speed until fluffy
- 2 t. butter, softened- 2 t. grated lemon rind
- 2 t. lemonade concentrate
- ½ t. vanilla extract
- 8 oz. cream cheese (chilled)
Add and beat at low speed until blended. Add 2 c. powdered sugar. Chill for one hour, before spreading on cake.
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