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Recipe Summary

prep:
45 mins
bake:
30 mins at 350°
Servings:
15
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Lemonade Cake

Ingredients

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Directions

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  • Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, grease a 13x9x2-inch baking pan; set aside. In a medium bowl stir together flour, baking powder, baking soda, and salt; set aside.

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  • Preheat oven to 350°F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until well combined. Scrape sides of bowl; beat for 2 minutes more. Add eggs, one at a time, beating well after each addition. Beat in lemonade concentrate and vanilla. Alternately add flour mixture and buttermilk, beating on low speed after each addition just until combined. If desired, stir in a few drops of yellow food coloring. Spread batter into prepared pan.

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  • Bake for 30 to 35 minutes or until top springs back when lightly touched. Cool in pan on a wire rack. Spread cake with Lemon Butter Frosting. If desired, garnish with lemon slices (slices should be removed before eating).

Nutrition Facts (Lemonade Cake)

380 calories; total fat 10g; saturated fat 6g; polyunsaturated fat 1g; monounsaturated fat 3g; cholesterol 65mg; sodium 238mg; potassium 76mg; carbohydrates 71g; fiber 1g; sugar 56g; protein 4g; trans fatty acidg; vitamin a 292IU; vitamin c 2mg; thiaminmg; riboflavinmg; niacin equivalents 1mg; vitamin b6mg; folate 40mcg; vitamin b12mcg; calcium 61mg; iron 1mg.

Lemon Butter Frosting

Ingredients

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Directions

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  • In a large mixing bowl beat softened butter with an electric mixer on medium speed until smooth. Gradually add the 1 cup powdered sugar, beating well. Beat in the 1/3 cup frozen lemonade concentrate and vanilla. Gradually beat in the additional powdered sugar. Beat in additional frozen lemonade concentrate to reach spreading consistency. Makes 2 cups.

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