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Lemonade Layer Cake




Source of Recipe


Unknown


Recipe Introduction


I am only adding this recipe because I think that the cake layers merit a second try. I liked the flavor, but not the texture and that could easily have been my fault. I am not even bothering to put in the frosting as it was much too buttery and not lemony enough. It was a standard cream cheese frosting.


List of Ingredients




2 1/2 c. cake flour
2 t. baking powder
1/4 t. salt
1/2 c. + 2 T. (1 1/4 sticks) sweet butter, room temperature
1 1/3 c. sugar
3 T. frozen lemonade concentrate, thawed
1 T. lemon zest
1 t. vanilla extract
4 large eggs
1 c. whole milk


Recipe



Preheat oven to 350 degrees. Spray two 9-inch layer pans with cooking spray and line with parchment rounds. In a small bowl, sift flour, baking powder and salt. In a stand mixer with paddle attachment, beat butter until fluffy. Slowly add sugar and beat until light. Add lemonade concentrate, zest and vanilla and mix. Add eggs, one at a time, beating after each addition just until the egg is mixed in. Add the milk and flour mixture alternately in 3 batches, starting and ending with the flour. Do not overbeat. Pour batter into the pans and bake for about 25 minutes. Cool in pans 10 minutes, turn out onto a rack and cool completely.