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Lemonade cake recipe is a refreshing end

February 15, 2013|Scott Anderson | Culinary Passion

I wanted to give readers a recipe that would be nice finish to any meal. This lemonade cake was something I ran across more than 10 years ago, which I've adapted.

You can add an additional egg white and cut back on eggs to two, it also really makes a nice color variation to add in pink lemonade concentrate. Make sure to use clear vanilla extract and the color of the lemonade can been seen.


Scott C. Anderson is associate food service director and chef with Shepherd University dining services in Shepherdstown, W.Va., and Chef Ambassador to the Wisconsin Milk Marketing Board.



Lemonade cake

2 cups good quality all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/4 cups granulated sugar

6 tablespoons unsalted butter, softened

2 teaspoon lemon zest

2 ounces thawed lemonade concentrate

1 1/2 teaspoons clear vanilla extract

3 large eggs

1 egg white

1 1/4 cups skim milk



Frosting:

2 tablespoons butter, softened

2 teaspoons  lemon zest

1 tablespoon thawed lemonade concentrate

1/2 teaspoon clear vanilla extract

8 ounces mascarpone cheese

3 3/4 cups powdered sugar

1/3 cup lemon zest



Preheat oven to 325 degrees.

Combine flour, baking powder, salt and baking soda together in a mixing bowl and set aside.

In large mixing bowl, add sugar, butter, lemon zest, lemonade and vanilla extract. At medium speed, cream together ingredients until uniform texture, about 4 minutes. Beat in eggs one at a time, and then add in the egg white. Beat ingredients until fully incorporated. In alternating fashion, add in flour mixture and skim milk; be sure to start and end with dry ingredients. Continue to mix after each addition. Stop mixing and scrape down bowl with spatula or spoon for another minute.

Pour batter into two 9-inch round cake pans that have been buttered with saved wrapper. Tap onto counter lightly to remove air bubbles and place into preheated oven. Bake for 20 minutes or until a cake tester inserted into the middle comes out clean.

Remove from oven when done and set on cooling rack and allow cooling in pans for at least 10 to 15 minutes. Remove from the pan turning upside down and allow to cool completely on the rack.

To make frosting, in a separate large mixing place the butter, lemon zest, lemonade, vanilla extract and cheese. Beat at high speed to whip in air until light and fluffy. Reduce speed to low and gradually add in the powdered sugar until fully incorporated. Do not overbeat or your frosting will become runny and lumpy. Chill in fridge to set up frosting for at least 1 hour.

When ready to frost, place a small bit of frosting on a cake plate to set the bottom layer of cake. Place bottom layer on plate, and then spread a layer of frosting evenly over the cake layer. Top with remaining cake layer and spread remaining frosting over the top and sides. Sprinkle with 1/3 cup lemon zest evenly across the top and sides. Store in the fridge until ready to serve.



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