A few weeks ago I attended a bridal shower and was served the most delicious cake...light and lemony and really, nothing I say about it could do it justice. It was, by far, the best lemon cake I have had in years - probably ever. And I wasn't alone in my cake revelry, everyone else in the room was moaning and licking their lips over it, too...and we all begged for the recipe. Kim was a bit reticent to give it up...but we persisted...Kim even seemed a bit embarrassed by all the fuss...
Kim dropped by my house and presented me with a beautifully wrapped gift...she had me open it while she waited (and hubby waited in the car with the kids) so I ripped off the wrapping and this is what was inside! Kim's delicious lemonade cake starts with this cake mix!
Now...I'm not adverse to using mixes...Heaven knows they are hard to beat...but I usually make cakes from scratch - however, I think from now on I'll ONLY make Lemon(ade) cake with this mix and this recipe - because it's a 5 danger for sure!
Sprinkling yellow colored sugar on top lets the boy know it's not a chocolate cake, before he hacks into it...he only eats chocolate cake...sad for him! (Oh, and get this, the recipe is on the back of the box! But Kim's frosting recipe is not...and it's what really set this cake off...so be sure to make it!)
Kim's Lemonade Cake - Adapted Ever So Slightly From Kim Fairbanks and Pillsbury(!)
For the Cake:
1/2 cup water
1/3 cup oil
3 eggs
1/2 cup frozen lemonade concentrate, thawed
Pillsbury Classic White Cake Mix
Frosting:
2 tablespoons butter, softened
2 teaspoons grated lemon rind
2 teaspoons thawed lemonade concentrate
1/2 teaspoon vanilla extract
8 oz. cream cheese, softened
3 1/2/ to 4 cups powdered sugar
yellow-colored sugar, optional
Preheat oven to 350 degrees. (As my oven repairman and friend told me, ovens take between 20 to 30 minutes to fully heat up - so the entire oven is the temperature you want and not just the heating element...so make sure the first thing you do when you want to bake this cake or anything else is turn on your oven...and then take your time mixing things!)
Butter and flour two 8-inch round cake pans. In the bowl of an electric mixer combine all of the cake ingredients. Beat for 30 seconds on low speed, then scrape down the bowl. Beat for an additional two minutes on medium speed. Divide batter between the cake pans, pushing up a bit around the sides. Bake for 32 to 35 minutes or until toothpick inserted in the center comes out clean. Cool cakes for 10 minutes in their pans, then turn out onto a cooling rack to cool completely.
Frosting: In the bowl of an electric mixer combine butter, lemon rind, lemonade concentrate, vanilla extract and cream cheese. Beat on high until light and fluffy, about 3 minutes. On low speed, with the mixer running, add powdered sugar a little at a time. Beat until smooth but do not over beat. Frosting will be a bit "runny." Chill for 1 hour. (If you want to skip the chilling step, add an additional 1/2 cup of powdered sugar, mixing well, and frost the cake, but immediately put in refrigerator until well chilled before cutting.) I like to place a bit of frosting on the cake plate - which prevents the cake from sliding around while it gets iced - it's like glue...so place cake layer on top of a bit of glue/frosting, then cover top with 1/2 cup of the frosting. Top with remaining cake layer. Spread remaining frosting over top and sides of cake. Store cake, loosely covered in the refrigerator.
"People fail forward to success." ~ Mary Kay Ash
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One year ago today: Best Apple Custard Tart
