Lemonade Cake
Yields: 24 servings
 
Ingredients
Cake:
  • 1 cup unsalted butter, softened
  • 4 eggs
  • 3⅓ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 cups granulated sugar
  • 1⅓ cups milk (I used skim)
  • ¼ cup frozen lemonade concentrate, thawed
  • 1 teaspoon vanilla extract
Frosting:
  • ½ cup unsalted butter, softened
  • 1 jar (7 ounces) marshmallow creme
  • 1 cup powdered sugar
  • 1 to 2 tablespoons frozen lemonade concentrate, thawed
Instructions
  1. Preheat oven to 350°F. Spray a 13x9-inch baking pan with baking spray and set aside.
  2. In a medium bowl, whisk flour, baking powder and salt. Set aside.
  3. Meanwhile, add butter to a large bowl and beat on high for 30 seconds. Add sugar ¼ cup at a time, beating on medium, until smooth. Add eggs one at a time, beating well after each addition.
  4. In a separate bowl, stir milk, lemonade, and vanilla.
  5. Alternately add flour mixture and milk mixture to butter mixture, beating after each addition, until just combined.
  6. Pour into prepared baking pan. Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Place cake in pan on wire rack to cool completely.
  7. MAKE FROSTING: Put butter and marshmallow cream in a large bowl fixed with a mixer and beat until combined. Add powdered sugar and 1 tablespoon of lemonade and beat again until smooth. Add more powdered sugar or lemonade until desired consistency is achieved. Spread over cooled cake and decorate as desired.
Recipe by Alida's Kitchen at https://www.alidaskitchen.com/2014/07/01/lemonade-cake/