Lemonade Cake with Lemonade Cream Cheese Frosting

When I make a layer cake, I want a tall cake.  It is a little harder to achieve with 9 inch cake pans, I need to invest in 8 inch pans.  So, I made this cake doubling the ingredients and making four layers to get the height.  Maybe it’s the more equal distribution of cake and frosting with the four layers that I like…anyway, it’s tall and yummy.

Lemonade Cake:
3/4 cup butter, softened
2²⁄3 cups sugar
2 Tbl lemon zest
6 Tbl thawed lemonade concentrate
3 tsp vanilla
4 eggs
4 cups flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
2½ cups buttermilk

Preheat oven to 350°.  For cake, with electric mixer cream butter and sugar.  Mix in lemon zest, lemonade concentrate, and vanilla.  Add eggs, one at a time, beating well after each addition.  Whisk together flour, baking powder, baking soda, and salt.  Add flour mixture and buttermilk alternately to sugar mixture, beat well after each addition.

Here is where I do something a little different.  I bake half the batter at a time, pour 1/4 of the batter into each of my two 9″ round cake pans coated with cooking spray.  Bake for 20 minutes, cool in pans 10 minutes, then remove from pans to wire racks.  Wipe out pans, spray pans again, pour remaining batter evenly between the 2 pans.  Bake and cool just as the first two layers.  You may want to bake all at once to make two tall layers, keep that way or slice in half to make four, I am not sure of the cooking time because I didn’t do it that way.  Make sure all layers are completely cool before frosting.

Lemonade Cream Cheese Frosting:
3/4 cup butter, softened
8 oz cream cheese
2 tsp fine lemon zest
4 tsp thawed lemonade concentrate
8 cups powdered sugar

With electric mixer, whip butter and cream cheese together.  Add lemon zest and lemonade concentrate.  Slowly mix in powdered sugar.  Assemble cake, store cake loosely covered in the refrigerator.

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