Lemonade layer cake
Lemonade layer cake recipe in the cake category
Recipe ingredients:
- 2 1/2 cups cake flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup plus 2 tablespoons, 1 1/4 sticks, unsalted butter, room temperature
- 1 1/3 cups granulated sugar
- 3 tablespoons frozen lemonade concentrate, thawed
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup whole milk
- Frosting:
- 16 ounces cream cheese, room temperature
- 3/4 cup, 1 1/2 sticks, unsalted butter, room temperature
- 3 cups confectioners sugar, sifted
- 2 teaspoons minced lemon zest
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon lemon oil
- Lemon zest for garnish
Recipe method:
- Preheat oven to 350 degrees F.
- Butter two 9 inch square nonstick cake pans with 2 inch high sides.
- Line bottoms with parchment paper. Butter paper.
- Sift flour, baking powder and salt into medium bowl. Set aside.
- Using electric stand mixer and paddle attachment, beat butter in large bowl until fluffy.
- Gradually add sugar, scraping down sides of bowl occasionally and beating until light.
- Beat in lemonade concentrate, zest and vanilla extract.
- Beat in eggs one at a time, scrapping down sides occasionally.
- Continue to beat until mixture is smooth.
- On low speed beat in dry ingredients alternately with milk in 3 batches, beginning and ending with dry ingredients, until just blended.
- Divide batter equally between prepared pans.
- Bake cakes until tester inserted into center comes out clean, about 25 minutes.
- Cool cakes in pans on racks.
- Frosting: Using electric stand mixer and whisk attachment, beat cream cheese and butter in large bowl until light and fluffy.
- Gradually beat in sugar, scrapping down sides of bowl occasionally.
- Beat in zest, vanilla extract and lemon oil until mixture is smooth and fluffy, about 4 minutes.
- Turn cakes out onto work surface. Peel off parchment paper.
- Place one cake layer, flat side up, on platter.
- Spread with 1 cup frosting.
- Top with second cake layer, flat side down.
- Spread remaining frosting over top and sides of cake.
- Tip: Cake can be made 1 day ahead. Cover with cake dome. Refrigerate. Let stand at room temperature 2 hours before serving.
- Optional garnish: Peel off long strips of lemon zest using zester. Sprinkle zest around edges of cake.
Tags: lemonade, layer, recipe, cake, recipes, cooking