I shared the method to make hard boiled eggs that are always easy to peel along with our family recipe for Deviled Eggs on my Facebook page today. You will never have to worry about destroying your eggs when peeling again! The link is below:
With spring coming I thought I would share our lemonade cake as it’s full of spring colors with a hint of lemon flavor.
The recipe is simple and the cake is dense and delicious!
The one above was made last spring and decorated with our homemade light lemon frosting with store bought yellow frosting in the tube to decorate as it was being entered in a “cake share” party.
You can see the ingredients are simple.
When I made this cake last week I kept them as single cakes because the tween queen prefers no frosting and I used the same lemon frosting on the other cake but because it was for us, I spared myself the task of decorating!
1 and ⅓ cups sugar
6 tablespoons butter, softened
1 tablespoon lemon zest
3 tablespoons lemonade concentrate, thawed
2 teaspoons vanilla extract
1 and ¼ cups buttermilk
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
Preheat oven to 350 degrees.
In a bowl, stir together flour, baking powder, salt, and baking soda. Set aside.
In a large bowl combine sugar, butter, lemon zest, lemon concentrate, vanilla extract, and eggs.
Add buttermilk to sugar bowl slowly stirring well.
Add dry ingredients to wet ingredients until a smooth batter forms.
Spray two 9 inch round baking pans with cooking spray and divide batter evenly into pans.
Bake for 20 minutes, or until a toothpick comes out clean.
1 cup butter, softened
2 and 1/2 cups powdered sugar sifted
1/2 tablespoon lemon juice or extract
1/4 teaspoon salt
2 tablespoons milk
Beat butter in a stand mixer for 2 minutes. Slowly add powdered sugar until incorporated. Add lemon juice, salt, and milk. Beat until smooth (approximately 3 minutes)
This is a great recipe for summer parties and won’t disappoint 🙂