Lemonade, the key ingredient in both the cake and butter frosting, has been a popular refreshment as far back as 1000 AD. In 1676, a company known as Compagnie de Limonadiers was founded in Paris. Having been granted monopoly rights to sell lemonade, vendors roamed the streets serving the drink in cups from tanks on their backs. Once upon a time, children sold lemonade from home-made stands on warm summer days. Sadly today, those stands are few and far between – health code violations, operating a business without a licence and child labor laws all conflict with this purely innocent activity. Yet our love-affair with all things lemonade have not diminished. Perhaps it’s the bright, sunny color of the lemons or the refreshing citrus goodness that forever links summer and lemonade in our minds and hearts.
If you like Lemonade, you will love this Lemonade Cake.
Lemonade Cake with Lemonade-Butter Frosting
1/3 cup butter
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/3 cups sugar
1/4 cup frozen lemonade concentrate, thawed
1 teaspoon vanilla
1 1/4 cups buttermilk
Yellow food coloring (optional)
Thin lemon slices (garnish – optional)
Allow butter and eggs to stand at room temperature for 30 minutes.
Meanwhile, grease a 13x9x2-inch baking pan; set aside.
In a medium bowl stir together flour, baking powder, baking soda, and salt; set aside.
Preheat oven to 350 degrees. In a large mixing bowl beat butter with an electric mixer on medium to high-speed for 30 seconds.
Gradually add sugar, about 1/4 cup at a time, beating on medium speed until well combined. Scrape sides of bowl; beat for 2 minutes more.
Add eggs, one at a time, beating well after each addition.
Beat in lemonade concentrate and vanilla.
Alternately add flour mixture and buttermilk, beating on low-speed after each addition just until combined. If desired, stir in a few drops of yellow food coloring.
Spread batter into prepared pan. Bake for 30 to 35 minutes or until top springs back when lightly touched.
Cool in pan on a wire rack. Spread cake with Lemon Butter Frosting. If desired, garnish with lemon slices (slices are intended as a garnish and should be removed before eating).
1/3 cup softened butter
1 cup powdered sugar
1/3 cup frozen lemonade concentrate, thawed to start
1/2 teaspoon vanilla
3 cups powdered sugar
1 – 2 teaspoons
In a large mixing bowl beat softened butter with an electric mixer on medium speed until smooth.
Gradually add the 1 cup powdered sugar, beating well.
Beat in the 1/3 cup frozen lemonade concentrate and vanilla.
Gradually beat in the additional powdered sugar. Beat in additional frozen lemonade concentrate to reach spreading consistency.
Frost cake. Score top to create squares. Garnish each square with slice of lemon.