The idea got thrown out there a few days prior when someone mentioned having cake for breakfast. Over 60+ replies later to her status, the cake party idea was born. We ended up having 5 people there and the cakes were sooo yummy!! We had a Black Russian cake, a Butter Brickle cake, Coconut Layer cake, Strawberry layer cake and I made a Lemonade Layer cake.
After we started to come out of our sugar coma, we have decided that it is now going to be a once a month thing, with a different dessert every month. Pies, cookies, ice creams, candies, trifles, etc. You get the point! I can't wait to see what we do next month. It was so much fun to just sit around and talk with everyone. We were there over 3 hours and didn't even realize it, oops!
Here is my recipe that I used and will be making a lot more I can tell, I loved it! When Ethan got a piece later on he said it was lemonicious!
Lemonade Layer Cake
1 1/3 cups granulated sugar
6 tablespoons butter, softened
1 tablespoon grated lemon rind
3 tablespoons thawed lemonade concentrate
2 teaspoons vanilla extract
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 (I couldn't find FF so I used regular and it was fine)
2 tablespoons butter, softened
2 teaspoons grated lemon rind
2 teaspoons thawed lemonade concentrate
1/2 teaspoon vanilla extract
8 ounces 1/3-less-fat cream cheese
3 1/2 cups powdered sugar
Preheat oven to 350°.
To prepare cake, place first 5 ingredients in a large bowl; beat with a 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 and buttermilk 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 (2 tablespoons butter through cream cheese) in a large bowl; beat with a mixer at high speed until fluffy. Add powdered sugar, and beat at 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.