Lemonade Cake

Lemonade Cake
Makes 1 (13x9-inch) cake
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Ingredients
  1. 1 1/2 cups butter, softened
  2. 2 cups sugar
  3. 1 tablespoon lemon zest
  4. 5 large eggs
  5. 1 cup thawed frozen lemonade concentrate
  6. 3 1/2 cups all-purpose flour
  7. 1 1/2 teaspoons baking powder
  8. 1 cup milk
  9. 1 cup sour cream
  10. Lemonade Frosting (recipe follows)
  11. Garnish: fresh lemon slices
Instructions
  1. Preheat oven to 350°. Spray a 13x9-inch baking pan with nonstick baking spray with flour.
  2. In a large bowl, beat butter, sugar, and lemon zest with a mixer at medium speed until fluffy. Add eggs, one at a time, beating well after each addition. Beat in lemonade concentrate until combined.
  3. In a medium bowl, whisk together flour and baking powder. Gradually add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture. Stir in sour cream. Spoon batter into prepared pan.
  4. Bake for 30 minutes or until a wooden pick inserted in center comes out clean. Let cool completely. Spread with Lemonade Frosting. Cut into squares, and garnish with lemon just before serving, if desired.
Notes
  1. This recipe was originally published in the May/June 2014 issue of Cooking with Paula Deen magazine with an error in it; the baking soda as called for in the magazine should have been baking powder. It has been corrected here.
Paula Deen Magazine http://www.pauladeenmagazine.com/
Lemonade Frosting
Yields 3
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Ingredients
  1. 1 cup butter, softened
  2. 1/2 cup thawed frozen lemonade concentrate
  3. 5 cups confectioners’ sugar
Instructions
  1. In a large bowl, beat butter and lemonade concentrate with a mixer at medium speed until creamy. Gradually add confectioners’ sugar, beating until smooth.
Paula Deen Magazine http://www.pauladeenmagazine.com/

2016-04-11T16:26:32+00:00