Lemonade Layer Cake Cooking Light Recipes

LEMONADE LAYER CAKE

Steps:

• In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add the lemonade concentrate, lemon zest and vanilla; mix well. Add eggs and egg whites, one at a time, beating well after each addition. Combine the flour, baking powder, baking soda and salt. Add to the butter mixture alternately with buttermilk, beating well after each addition. , Coat two 9-in. round baking pans with cooking spray and dust with flour. Pour batter into prepared pans. , Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to a wire rack to cool completely. , For frosting, in a small bowl, combine cream cheese and butter until smooth. Add the lemon zest, lemonade concentrate and vanilla; mix well. Gradually beat in confectioners' sugar until smooth. Spread frosting between layers and over top and sides of cake. Refrigerate for at least 1 hour before serving. Refrigerate leftovers.

LUSCIOUS LEMONADE LAYER CAKE

Steps:

• Preheat oven to 350°F.
• 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.
• Combine flour, baking powder, salt and baking soda; stir will with a whisk.
• Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with four mixture; beat well after each addition.
• Cut a circle of parchment paper for bottom of 2 (9-inch) round cake pans and spray sides with cooking spray.
• Divide batter between pans.
• Sharply tap pans once on counter to remove air bubbles.
• Bake at 350°F 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 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 over beat).
• 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.

LEMONADE LAYER CAKE - COOKING LIGHT

Steps:

• 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.