Wednesday, May 22, 2013

Lemonade Cake

This is the 4th and last recipe from the Vintage Faire two weeks ago. We didn't do the frosting, but I included it for you.


1 1/3 cups granulated sugar
6 tablespoons butter, softened
1 tablespoon lemon zest
3 tablespoons frozen lemonade concentrate, thawed
2 teaspoons vanilla
2 large eggs
2 large egg whites
2 cups all-purpose flour 
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon baking soda
1 ¼ cup fat-free buttermilk
Cooking spray


2 tablespoons butter, softened
2 teaspoons lemon zest
2 teaspoons frozen lemonade concentrate, thawed
½ teaspoon vanilla
8 ounces cream cheese. softened
3 ½ cups powdered sugar


1 quart fresh Strawberries
½ sugar

Preheat a 10" lid on a lid stand, with 13 charcoals.

To prepare cake, place first 5 ingredients in a large mixing bowl; beat with a medium whisk until well blended (about 5 minutes). Add eggs and egg whites, 1 at a time, beating well after each addition. Lightly spoon lour into dry measuring cups; level with the back of 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. Coat your 10" Dutch oven with cooking spray. Pour batter in to the prepared oven; sharply tab oven once on counter to remove air bubbles. Bake at 350°f, 7 charcoals under oven, and placing preheated lid on top, for 20 to 30 minutes or until wooden pick inserted in center comes out clean. Remove all charcoals and let cool 10 to 15 minutes, remove cake from oven, to a wire rack to cool completely. Prepare  topping;  Chop strawberries and macerate in sugar.  We didn't use the frosting. It was to hot out that day, and it would of ran all over the place. To prepare frosting, place 2 tablespoons butter and next 4 ingredients in a large mixing bowl, beat well with a  heavy whisk or spoon; beat until fluffy. Add powdered sugar, and beat or mix until blended. Chill 1 hour. ( The frosting, not you.) Oh, I guess you can chill to. Place cake on inverted lid on a lid stand. Frost top and sides. ( you can do half and half of the cake batter in two 10" ovens, and make it a layer cake.)  Cut and serve with Strawberry topping.

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