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 extract3-1/2 cups confectioners' sugar
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!