1 1/3 C sugar
6 T butter, soft
zest of 1 lemon
3 T thawed lemonade concentrate
2 t vanilla
2 eggs
2 egg whites
2 C flour
1 t baking powder
1/2 t baking soda
1/2 t salt
1 1/4 C buttermilk
Place sugar, butter, zest, lemonade and vanilla in amixer and mix until well blended. Add eggs and egg whites one at a time, beating well after each addition. In a separate bowl, mis together dry ingredients. Add dry ingredients to batter, alternating with buttermilk, until all dry ingredients and butermilk are well blended. Pour into tow well greased and parchment paper lined 9"round cake pans. Bake at 350 for 18-20 minutes. Cool in pan for 10 minutes, then remove to a cooling rack. Frost when completely cool.
Lemonade Frosting
2 T butter, soft
zest of 1 lemon
2 T thawed lemonade concentrate (I added 1 more T, 3 T total in frosting)
1/2 t vanilla
1 8oz package of cream cheese, soft
3 1/2 C powdered sugar
Mix together all ingredients except powdered sugar and bled well. Gradually add powdered sugar and beat at low speed until blended. Don't overbeat. Frost cake.
**Grandpa Frank loves lemon and we've been looking for a while for a birthday cake that is delish, but still has a tart bite. This is it and it's fantastic! From the Keeping Up Cookbook
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