Lemonade Cake 2015 B’Day CakePosted: May 25, 2015
Fruit and cream, pretty much any fruit – bananas, blueberries, lemons, strawberries, you name it – are my ultimate flavors when it comes to sweet treats!
This years’ birthday cake was decided on immediately after reading the ingredients for this Lemonade Cake. I put my personal spin on it by adding plain Greek yogurt, freshly squeezed lemon juice and whipped cream.
It was also a really nice surprise to be able to share this cake (and my birthday) with the spirit of my Sweetheart on the day we gathered to remember him. It just worked out that way.
Here are some of the comments about the cake from that day:
“This is the best thing I’ve tasted all day!”
“It is delicious!”
“So creamy and fresh-tasting!”
“That cake was the ‘bomb’!”
“I have to have a second piece!”
The cake was one of the simpler desserts I’ve made with straight-forward procedures and easy to find ingredients. Also an excellent flavor for the warm months coming up! Enjoy!
Yield = 1, two-layer 9” cake
2 C flour
1 t baking powder
½ t salt
½ t baking soda
½ C plain yogurt
¾ C milk
1 ¼ C sugar
7 T butter, softened
1 T lemon zest
Added to Creamed Mixture
3 T lemonade concentrate
2 t vanilla extract
2 large eggs
2 large egg whites – slightly whipped
Sift all dry ingredients into a bowl and combine well; add wet ingredients to a separate bowl and mix well; cream the softened butter and lemon zest with the sugar until light and fluffy; add the lemonade concentrate and vanilla and continue to mix; add eggs one at a time and mix well.
To the creamed mixture, add the dry and wet mixtures alternating and be careful not to overmix. Add to prepared pans and bake at 350F for about 25 minutes.
2 T butter, softened
3 t lemon zest
2 t lemonade concentrate
½ t lemon juice
½ t vanilla
8 oz. cream cheese
3-3 ½ C confectioners’ sugar
8 oz. freshly whipped cream (whipping cream, ½ t vanilla, 1 t confectioners’ sugar, ½ t cream of tarter)
Process: combine all ingredients except whipped cream and blend well; fold in the freshly whipped cream.
Between layers you can add any filling you like. Some suggestions: lemon curd, fruit jams or purees, lemon glaze or frosting.
I made 1 ½ portions of this recipe for a three-layer, 9” cake.