Lemonade Layer Cake

Name: Lemonade Layer Cake
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 16
Cuisine: Global
Ingredients: 1 teaspoon baking powder; 1 teaspoons baking soda; 2 Tbsps butter, softened; 296 milliliters buttermilk; 828 milliliters confectioners sugar; 2 egg whites; 2 eggs; 473 milliliters all-purpose flour; 2 Tbsps grated lemon peel; 2 teaspoons thawed lemonade concentrate; 227 grams package reduced-fat cream cheese; 0 teaspoons salt; 315 milliliters sugar; 1 teaspoon vanilla extract

You can never have too many dessert recipes, so give Lemonade Layer Cake a try. This recipe covers 4% of your daily requirements of vitamins and minerals. One serving contains 288 calories, 4g of protein, and 5g of fat. This recipe serves 16. This recipe from Taste of Home requires lemon peel, egg whites, eggs, and buttermilk. From preparation to the plate, this recipe takes roughly 1 hour. It is a good option if you're following a lacto ovo vegetarian diet. If you like this recipe, you might also like recipes such as Lemonade Layer Cake, Lemonade Layer Cake, and Pink Lemonade Layer Cake.

Instructions

In a large bowl, beat butter and sugar until crumbly, about 2 minutes.

Ingredients you will need

Butter

Sugar

Equipment you will use

Bowl

Add the lemonade concentrate, lemon peel and vanilla; mix well.

Ingredients you will need

Lemonade Concentrate

Lemon Peel

Vanilla

Add eggs and egg whites, one at a time, beating well after each addition.

Ingredients you will need

Egg Whites

Egg

Combine the flour, baking powder, baking soda and salt.

Ingredients you will need

Baking Soda

All Purpose Flour

Salt

Add to the butter mixture alternately with buttermilk, beating well after each addition.

Ingredients you will need

Buttermilk

Butter

Coat two 9-in. round baking pans coated with cooking spray and dusted with flour.

Ingredients you will need

Cooking Spray

All Purpose Flour

Equipment you will use

Baking Pan

Pour batter to prepared pans.

Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to a wire rack to cool completely.

Equipment you will use

Toothpicks

Wire Rack

Oven

For frosting, in a small bowl, combine cream cheese and butter until smooth.

Ingredients you will need

Cream Cheese

Frosting

Butter

Equipment you will use

Bowl

Add the lemon peel, lemonade concentrate and vanilla; mix well. Gradually beat in confectioners' sugar until smooth.

Ingredients you will need

Powdered Sugar

Lemonade Concentrate

Lemon Peel

Vanilla

Spread frosting between layers and over top and sides of cake. Refrigerate for at least 1 hour before serving. Refrigerate leftovers.

Ingredients you will need

Frosting

Spread

Equipment

Ingredients

Servings:

1teaspoon

baking powder 1teaspoons

baking soda 2Tbsps

butter, softened 296milliliters

buttermilk 828milliliters

confectioners' sugar 2

egg whites 2

eggs 473milliliters

all-purpose flour 2Tbsps

grated lemon peel 2teaspoons

thawed lemonade concentrate 227grams

package reduced-fat cream cheese 0teaspoons

salt 315milliliters

sugar 1teaspoon

vanilla extract

Recommended wine: Cream Sherry, Port, Moscato Dasti

Cream Sherry, Port, and Moscato d'Asti are my top picks for Cake. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.