Lemonade Layer Cake Cooking Light Recipes

LEMONADE LAYER CAKE

Steps:

• In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add the lemonade concentrate, lemon zest and vanilla; mix well. Add eggs and egg whites, one at a time, beating well after each addition. Combine the flour, baking powder, baking soda and salt. Add to the butter mixture alternately with buttermilk, beating well after each addition. , Coat two 9-in. round baking pans with cooking spray and dust with flour. Pour batter into prepared pans. , Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to a wire rack to cool completely. , For frosting, in a small bowl, combine cream cheese and butter until smooth. Add the lemon zest, lemonade concentrate and vanilla; mix well. Gradually beat in confectioners' sugar until smooth. Spread frosting between layers and over top and sides of cake. Refrigerate for at least 1 hour before serving. Refrigerate leftovers.

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Steps:

• 1 FOR THE CAKE: Preheat oven to 350ºF. Butter two 9-inch-square nonstick cake pans with 2-inch-high sides; line bottoms with parchment paper; butter paper. 2 Sift flour, baking powder and salt into medium bowl; set aside. 3 Using an electric stand mixer and paddle attachment, beat butter in large bowl until fluffy. Gradually add sugar, scraping down sides of bowl occasionally and beating until light. Beat in lemonade concentrate, zest and vanilla. Beat in eggs one at a time, scraping down sides occasionally. Continue to beat until mixture is smooth. 4 On low speed beat in dry ingredients alternately with milk in 3 batches, beginning and ending with dry ingredients, until just blended. Divide batter equally between prepared pans. 5 Bake cakes until tester inserted into center comes out clean, about 25 minutes. Cool cakes in pans on racks. 6 FOR THE FROSTING: Using electric stand mixer and whisk attachment, beat cream cheese and butter in large bowl until light and fluffy. Gradually beat in sugar, scraping down sides of bowl occasionally. Beat in zest, vanilla and lemon oil until mixture is smooth and fluffy, about 4 minutes. 7 TO ASSEMBLE: Turn cakes out onto work surface. Peel off parchment paper. Place one cake layer, flat side up, on platter. Spread with 1 cup frosting. Top with second cake layer, flat side down. Spread remaining frosting over top and sides of cake. 8 DO-AHEAD TIP: Cake can be made 1 day ahead. Cover with cake dome; refrigerate. Let stand at room temperature 2 hours before serving. 9 OPTIONAL GARNISH: Peel off long strips of lemon zest using zester. Sprinkle zest around edges of cake.

LEMON-LIME LAYER CAKE

Steps:

• Preheat oven to 350°.
• Coat 2 (9-inch) round cake pans with cooking spray; line bottoms of pans with wax paper. Coat wax paper with cooking spray.
• Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes).
• Add egg substitute and the next 3 ingredients (through 1 tablespoon juice); beat well.
• Combine flour, baking powder, baking soda, and salt, stirring well with a whisk.
• Add flour mixture and buttermilk alternately to sugar mixture.
• Spoon batter into prepared pans.
• Bake for 30 minutes or until a wooden pick inserted in center comes out clean.
• Cool in pans on a wire rack 10 minutes; remove cakes from pans.
• Carefully peel off wax paper.
• Cool completely on wire racks coated with cooking spray.
• To prepare icing, place 1 teaspoon lemon rind and next 3 ingredients (through cream cheese) in a medium bowl; beat with a mixer at medium speed until smooth (about 1 minute).
• Gradually add powdered sugar, beating at low speed just until blended (do not overbeat).
• Cover and chill for 30 minutes.
• Place 1 cake layer on a plate; spread with 1/2 cup icing.
• Top with remaining cake layer.
• Spread remaining icing over top and sides of cake.
• Chill 1 hour.
• Store cake loosely covered in refrigerator.

LUSCIOUS LEMONADE LAYER CAKE

Steps:

• Preheat oven to 350°F.
• To prepare cake: Place first 5 ingredients in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes).
• Add eggs and egg whites, 1 at a time, beating well after each addition.
• Combine flour, baking powder, salt and baking soda; stir will with a whisk.
• Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with four mixture; beat well after each addition.
• Cut a circle of parchment paper for bottom of 2 (9-inch) round cake pans and spray sides with cooking spray.
• Divide batter between pans.
• Sharply tap pans once on counter to remove air bubbles.
• Bake at 350°F for 20 minutes or until wooden pick inserted in center comes out clean.
• Cool in pans 10 minutes on a wire rack; remove from pans.
• Cool completely on wire rack.
• To prepare frosting: Place 2 tablespoons butter and the next 4 ingredients 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 over beat).
• Chill 1 hour.
• 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 refrigerator.

LEMON LAYER CAKE

Steps:

• Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease parchment., Cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs and egg yolks, 1 at a time, beating well after each addition. Beat in lemon zest and juice. In a small bowl, mix sour cream and milk. In another bowl, whisk together flour, salt, baking powder and baking soda; add to creamed mixture alternately with sour cream mixture., Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 24-28 minutes. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool slightly., For syrup, in a small saucepan, combine sugar and lemon juice. Bring to a boil; cook until liquid is reduced by half. Cool completely., For frosting, beat cream cheese and butter until smooth; beat in confectioners' sugar, lemon juice and salt until blended., Using a long serrated knife, cut each cake horizontally in half. Brush layers with warm syrup; cool completely., Place 1 cake layer on a serving plate; spread with 1 cup frosting. Repeat layers twice. Top with remaining cake layer. Frost top and sides with remaining frosting. If desired, top with lemon slices or edible flowers. Refrigerate leftovers.

LEMONADE CAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch fluted tube pan (such as Bundt®).
• Mix cake mix, pudding mix, eggs, cold water, oil, and lemonade concentrate for cake together in a bowl. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Remove from the oven. Poke holes all over the cake while it's still in the pan and warm.
• Melt butter for glaze in a saucepan over medium heat. Stir in sugar and water and bring to a boil. Boil for 5 minutes, stirring constantly. Remove from the heat and stir in lemonade concentrate. Pour about 1/3 of the glaze over the cake.
• Run a table knife around the edges of the cake to loosen. Invert carefully onto a serving plate. Poke more holes all over the cake, including the sides. Slowly pour remaining glaze over the cake.
• When serving, spoon on some of the glaze that didn't soak in.

LEMONADE CAKE I

Steps:

• Prepare cake mix according to package directions for two 9 inch round cake pans. Cool thoroughly.
• Stir ice cream to soften. Mix in food coloring, and 1/2 cup of the lemonade concentrate. Spread ice cream mixture evenly in a foil-lined, 9 inch round cake pan. Freeze until firm, about 2 to 3 hours.
• Place one cake layer on a serving plate. Top with ice cream layer, then top with the second layer of cake. Put the assembled cake back into the freezer.
• Beat the whipping cream with the remaining lemonade and sugar until fluffy, and peaks form. Frost sides and top of cake with whipped cream mixture. Return cake to freezer for at least one hour before serving.