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Full Online Book HomeLearning KitchenCakesandfrostings - Cake Lemonade Layer Cake By Sandyoh
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Cakesandfrostings - Cake Lemonade Layer Cake By Sandyoh Post by :Jim_Hayes Category :Learning Kitchen Author :Unknown Date :December 2011 Read :2337

Click below to download : Cakesandfrostings - Cake Lemonade Layer Cake By Sandyoh (Format : PDF)

Cakesandfrostings - Cake Lemonade Layer Cake By Sandyoh

1-1/3 cups granulated sugar
6 tablespoons butter, softened
1 tablespoon grated lemon rind
3 tablespoons thawed lemonade concentrate
2 teaspoons vanilla
2 large eggs
2 large egg whites
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1-1/4 cups fat-free buttermilk
Cooking spray

Frosting:
2 tablespoons butter, softened
2 teaspoons grated lemon rind
2 teaspoons thawed lemonade concentrate
1/2 teaspoon vanilla
8 ounces 1/3-less-fat cream cheese
3-1/2 cups powdered sugar


Preheat oven to 350°F.

To prepare cake, place first 5 ingredients in a large bowl; beat with electric mixer at medium speed until well blended (about 5 minutes). Add eggs and egg whites, 1 at a time, beating well after each addition.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, salt, and baking soda; stir well with a whisk. Add flour mixture alternately to sugar mixture, beginning and ending with flour mixture; beat well after each addition.

Pour batter into 2 (9-inch) round cake pans coated with cooking spray; sharply tap pans once on counter to remove air bubbles. Bake at 350° 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 on low speed just until blended
(do not overbeat). 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.

Yield: 16 servings (1 slice per serving)

Source: Cooking Light - April 2002
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Lemonade Cake 1 small package lemon jello 1 box lemon or yellow cake mix 3/4 cup oil 4 eggs Filling 1 cup sugar 5 tablespoons water 1 small can frozen lemonade Disssolve jello in 3/4 cup water and set aside. Combine cake mix, oil and eggs; add jello. Pour into greased tube pan and bake at 300 degrees for 1 hour or till test done. Filling: Heat sugar and water until dissolved. Add frozen lemonade. Poke holes in cake while still hot. Spoon filling over cake.
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For Cake: 2-1/2 cups cake flour 2 tsp. baking powder 1/4 tsp. salt 1/2 cup plus 2 Tblsp. (1-1/4 sticks) unsalted butter, at room temp. 1-1/3 cups sugar 3 Tblsp. frozen lemonade concentrated, thawed 1 Tblsp. lemon zest 1 tsp. vanilla extract 4 large eggs 1 cup whole milk For Frosting: 2 (8 oz.) pkgs. cream cheese, at room temp. 3/4 cup (1-1/2 sticks) unsalted butter, at room temp. 3 cups confectioners’ sugar, sifted 2 tsp. minced lemon zest 1/2 tsp. vanilla extract 1/2 tsp. lemon oil Lemon zest for garnish For cake: Preheat oven to 350 degrees F. Butter two
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