Splish Splash Blog Bash: Summer Dish ~ Lemonade Layer Cake

Today you can find Summer DIYs and Dishes on the Splish Splash Blog Bash.  

Yay for yummy food and stuff I may or may not be able to do myself.

Let's see!

  

Kelsey from Tattered & Inked
Julie from White Lights on Wednesday

Jen from Four Marrs and One Venus < My bloggy BFF

Natalie from A Turtle's Life for Me < I totally HEART Natalie
Reannah from Shaped by Grace
Laurie from Gallamore West

Brooke from Get Outta My Head Please
Elyse from Shabby Sweet Tea
Jessica from Mom 4 Real
Kara from Mine for the Making

The other day my mom came over for dinner and brought me cake.  That's love.  It was really good.  So as always my next question was, "what's the recipe?"  Mom said it was on her Pinterest board.  I clicked over found it and I'm sharing it you all of you for some yummy summer dessert action.

Lemonade Layer Cake

From My Recipes

Ingredients:

Cake

1 1/3 cups sugar

6 tablespoons unsalted butter, softened

1 tablespoon lemon zest

3 tablespoons thawed lemonade concentrate

2 teaspoons vanilla extract

2 eggs

2 egg whites

2 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon baking soda

1 1/4 cups fat-free buttermilk  {or regular, I won't judge you}

Cooking spray

Frosting

2 tablespoons butter, softened

2 teaspoons lemon zest

2 teaspoon thawed lemonade concentrate

1/2 teaspoon vanilla extract

8 ounces cream cheese

3 1/2 cups powdered sugar

Directions:

1. Preheat oven to 350 degrees F.
2. For Cake: In a large bowl mix together sugar, butter, lemon zest, lemonade, and vanilla on medium speed until combined, about 5 minutes.  Add eggs and egg whites, one at a time, beating well after each addition.
3. In a medium bowl, combine flour, baking powder, salt, and baking soda.  Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; beat well after each addition.
4. Pour batter into 2 - 9" round cake pans coated with cooking spray; tap pans once each to remove air bubbles.  Bake for 20 minutes, or until a toothpick inserted in the center comes out clean.  Cool cake in pans for 10 minutes on a wire rack; remove from pans.  Cool completely on wire rack.
5. For Frosting: Place 2 tablespoons butter, lemon zest, lemonade, vanilla, and 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.
6. 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 fridge.

Go get some happy sunshine in your mouth, and check out all the other great posts today!

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