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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Lemonade Cake

Makes: 15 servings
Prep 45 mins Bake 350°F 30 mins Cool 1 hr
Lemonade Cake
Ingredients
  • 1/3  cup  butter
  • 3  eggs
  • 2 1/4  cups  all-purpose flour
  • 1  teaspoon  baking powder
  • 1/2  teaspoon  baking soda
  • 1/2  teaspoon  salt
  • 1 1/3  cups  sugar
  • 1/4  cup  frozen lemonade concentrate, thawed
  • 1  teaspoon  vanilla
  • 1 1/4  cups  buttermilk or sour milk
  •  Yellow food coloring (optional)
  •  Lemon Butter Frosting
  •  Thin lemon slices (optional)
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

Yield: 2 cups
Ingredients
  • 1/3  cup  softened butter
  • 1  cup  powdered sugar
  • 1/3  cup  frozen lemonade concentrate, thawed
  • 1/2  teaspoon  vanilla
  • 3  cups  powdered sugar
  • 1 - 2  teaspoons  frozen lemonade concentrate, thawed
Directions

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 Facts (Lemonade Cake)
  • Servings Per Recipe 15,
  • 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) 292,
  • vit. C (mg) 2,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 40,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 238,
  • Potassium (mg) 76,
  • calcium (mg) 61,
  • iron (mg) 1,
  • Starch () 1,
  • Other Carb () 4,
  • Fat () 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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