Since there are so many dense cake complaints. Here are some adjustments to try for a lighter cake. Use cake flour in place of all purpose. Use lemon extract in place of lemonade concentrate(don't use too much). Use one whole teaspoon of baking soda instead of 1/2 like the recipe says. Leave out one whole egg. Be careful not to over mix the batter. When mixing the batter. Cream just the butter and sugar together until pale and fluffy. THEN mix in the whole egg first then mix in the whites and the zest and lemon extract. Other than that, follow the rest of the recipe for mixing the flour mixture and adding the buttermilk. Just don't sharply tap the cake pans. Be a little gentle. You don't want all your air bubbles to pop. You just need to get the big air bubbles out if any. If your batter is too dry, just add milk in teaspoons until your batter is right.
Lemonade Layer Cake
Thawed lemonade concentrate adds bold, fun flavor to this tart layer cake. This cake is the perfect solution to summer birthday parties or winter events when you need to wake up your taste buds.
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- Calories: 322
- Calories from fat: 28%
- Fat: 9.9g
- Saturated fat: 5.9g
- Monounsaturated fat: 2.9g
- Polyunsaturated fat: 0.5g
- Protein: 5g
- Carbohydrate: 54.1g
- Fiber: 0.5g
- Cholesterol: 53mg
- Iron: 1mg
- Sodium: 293mg
- Calcium: 60mg
- 1 1/3 cups granulated sugar
- 6 tablespoons butter, softened
- 1 tablespoon grated lemon rind
- 3 tablespoons thawed lemonade concentrate
- 2 teaspoons vanilla extract
- 2 large eggs
- 2 large egg whites
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 1/4 cups fat-free buttermilk
- Cooking spray
- 2 tablespoons butter, softened
- 2 teaspoons grated lemon rind
- 2 teaspoons thawed lemonade concentrate
- 1/2 teaspoon vanilla extract
- 8 ounces 1/3-less-fat cream cheese
- 3 1/2 cups powdered sugar
- 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.
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