Lemonade Cake

Submitted by:  Babs Herman saw this cake on line and thought it looked pretty darn good.  At the end of the cake and icing directions I have included a recipe for candied lemon slices.  These are sweet little edible slices of lemon you could use to decorate the cake or just place on the side as an edible garnish.  I think they would be a delight in iced tea also.


Lemonade Cake

Lemonade Cake

Ingredients
1/3 cup butter
3 eggs
2 1/4 cups all-purpose flour

1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/3 cups sugar
1/4 cup frozen lemonade concentrate, thawed
1 teaspoon vanilla
1 1/4 cups buttermilk or sour milk
Yellow food coloring (optional)

Optional - Thinly sliced lemon for decoration

Directions

• 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. 
• Preheat oven to 350 degrees 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.

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).

Lemon Butter Frosting

Ingredients
1/3 cup softened butter
1 cup powdered sugar

1/3 cup frozen lemonade concentrate, thawed
1/2 teaspoon vanilla
3 cups powdered sugar
1 teaspoons frozen lemonade concentrate, thawed

Directions

• 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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Bonus: Decorate the top with Candied Lemon Slices

INGREDIENTS
1 large lemon
1 cup sugar
DIRECTIONS

STEP 1
Prepare an ice-water bath; set aside. Using a mandoline or sharp knife, cut lemon into 12 paper-thin slices; discard seeds and ends of rind.

STEP 2
Bring a medium saucepan of water to a rolling boil. Remove from heat, and add lemon slices; stir until softened, about 1 minute. Drain, and immediately plunge slices into ice-water bath. Drain.

STEP 3
Bring sugar and 1 cup water to a boil in a medium skillet, swirling to dissolve sugar. When liquid is clear and bubbling, reduce heat to medium-low. Add lemon slices, arranging them in one layer with tongs. Simmer (do not let boil) until rinds are translucent, about 1 hour.

STEP 4
Transfer to a baking sheet lined with parchment. Let stand until ready to serve.