Lemonade Cake



by 16  people


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Servings: 15
Prep Time: 45 mins
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Ingredients
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    1/3  cup 
    butter
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    3   
    eggs
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    2 1/4  cups 
    all-purpose flour
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    1   teaspoon 
    baking powder
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    1/2  teaspoon 
    baking soda
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    1/2  teaspoon 
    salt
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    1 1/3  cups 
    sugar
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    1/4  cup 
    frozen lemonade concentrate, thawed
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    1   teaspoon 
    vanilla
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    1 1/4  cups 
    buttermilk or sour milk
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    Yellow food coloring (optional)
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    Lemon Butter Frosting
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    Thin lemon slices (optional)
Lemon Butter Frosting
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    1/3  cup 
    softened butter
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    1   cup 
    powdered sugar
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    1/3  cup 
    frozen lemonade concentrate, thawed
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    1/2  teaspoon 
    vanilla
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    3   cups 
    powdered sugar
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    1 - 2   teaspoons 
    frozen lemonade concentrate, thawed


Directions
1.
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.
2.
Preheat oven to 350 degrees F. 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.
3.
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 should be removed before eating).
Lemon Butter Frosting
1.
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. Makes 2 cups.

Nutrition information
Per Serving: cal. (kcal) 380, Fat, total (g) 10, chol. (mg) 65, sat. fat (g) 6, carb. (g) 71, Monosaturated fat (g) 3, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 1, sugar (g) 56, pro. (g) 4, vit. A (IU) 291.54, vit. C (mg) 2.36, Thiamin (mg) 0.16, Riboflavin (mg) 0.19, Niacin (mg) 1.18, Pyridoxine (Vit. B6) (mg) 0.04, Folate (g) 40.32, Cobalamin (Vit. B12) (g) 0.18, sodium (mg) 238, Potassium (mg) 76, calcium (mg) 60.58, iron (mg) 1.26, Starch () 1, Other Carb () 4, Fat () 2, Percent Daily Values are based on a 2,000 calorie diet
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