LEMONADE LAYER CAKE FOR YOUR SUMMERTIME TEA

This weekend I decided to make a lovely cake I had seen on a favorite blog: Tea at Primrose Hill where Sheri shares her favorite recipes.

I think this blog may have now discontinued?

  If you are planning some backyard gatherings this summer - this lovely Lemonade Layer Cake is perfect.  Just don't leave it out in the hot sun.  This is her recipe below and also a view of the robin's nest on the arbor near my front porch:

This cake has a neufchatel icing (like softer cream cheese)  so it needs to be refrigerated.

Lemonade Layer Cake from:  http://cuppatea4sheri.blogspot.com/2011/08/lemonade-layer-cake.html 

Ingredients:  6 tablespoons butter, softened,  1-1/3 cups sugar,  tablespoons thawed lemonade concentrate,   2 tablespoons grated lemon peel,  2 teaspoons vanilla extract, 2 eggs, 2 egg whites,   2 cups all-purpose flour,   1 teaspoon baking powder,  1/2 teaspoon baking soda,   1/4 teaspoon salt,   1-1/4 cups buttermilk

FROSTING:  1 package (8 ounces) PHILADELPHIA Neufchatel Cheese

2 tablespoons butter, softened, 2 tablespoons grated lemon peel

2 teaspoons thawed lemonade concentrate,  1 teaspoon vanilla extract

3-1/2 cups confectioners' sugar

Directions:

In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add the lemonade concentrate, lemon peel 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 coated with cooking spray and dusted with flour. Pour batter to prepared pans.

Bake at 350° for 18-22 minutes or until a toothpick inserted near 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 peel, 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. 

A nice pot of black hot tea is perfect with this 

sweetness of this cake!