Picture Perfect Cooking

Back in the summer, C’s family held a reunion and it was a potluck meal.  Since it was so so hot, I wanted to fix a cake that was moist and refreshing, but not heavy.  When I found this lemonade cake recipe at Feeding My Temple on one of the link parties I participate in, I knew it was the one I wanted to try.

This is a scratch made, super-moist cake infused with lemonade concentrate with the most delicious lemonade butter cream frosting.  I could have eaten the frosting by itself!  In fact, I may have eaten just a little on the side, but you won’t tell, will you?  If you have a potluck to attend, give this recipe a try.  I think it will be a great success.

For the cake:

1/3 cup butter, softened

1 1/3 cup sugar

3  eggs

2 1/4 cup all purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/3 cup frozen concentrated lemonade, thawed

1 teaspoon vanilla

1 1/4 cup buttermilk (I used the dehydrated buttermilk mixed with the dry ingredients and added water where the recipe called for buttermilk.)

For the frosting:

1/3 cup butter, softened

2 cups powdered sugar

1/2 cup frozen concentrated lemonade, thawed

1 teaspoon vanilla

Preheat oven to 350 degrees and spray a 9×13” baking pan with non-stick spray.  Sift the dry ingredients together and set aside.

Beat the softened butter with the sugar until light and fluffy.  Add the eggs one at a time, mixing well between each.  Then add the lemonade concentrate and vanilla.

Add the flour mixture and buttermilk (or water) in portions, starting and ending with the flour mix. Pour the batter into the pan and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

When the cake has cooled, prepared the frosting by beating the butter and one cup of the powdered sugar together.  Then add the lemonade concentrate and vanilla.  Finish with the final cup of powdered sugar and beat until smooth and creamy.  Spread it on the cooled cake and enjoy!