What kind of texture does this cake have?
To: [EMAIL PROTECTED]: [EMAIL PROTECTED]: Wed, 30 May 2007 10:07:12 -0500Subject: [CAKE-RECIPE] Lemonade Layer Cake Lemonade Layer Cake12 servingsThis cake is lemony inside and out. The combination of frozenlemonade concentrate and fresh lemon zest give this cake a zingyflavor.For Cake:2 1/2 cups cake flour2 teaspoons baking powder1/4 teaspoon salt1/2 cup plus 2 tablespoons (1 1/4 sticks) unsalted butter, room temperature1 1/3 cups sugar3 tablespoons frozen lemonade concentrate, thawed1 tablespoon lemon zest1 teaspoon vanilla extract4 large eggs1 cup whole milkFor Frosting:Two 8-ounce packages cream cheese, room temperature3/4 cup (1 1/2 sticks) unsalted butter, room temperature3 cups powdered sugar, sifted2 teaspoons minced lemon zest1/2 teaspoon vanilla extract1/2 teaspoon lemon oilLemon zest for garnishFOR CAKE: Preheat oven to 350 degrees F. Butter two 9-inch-squarenonstick cake pans with 2-inch-high sides; line bottoms withparchment paper; butter paper. Sift flour, baking powder and saltinto medium bowl; set aside. Using an electric stand mixer and paddleattachment, beat butter in large bowl until fluffy. Gradually addsugar, scraping down sides of bowl occasionally and beating untillight. Beat in lemonade concentrate, zest and vanilla. Beat in eggsone at a time, scraping down sides occasionally. Continue to beatuntil mixture is smooth. On low speed beat in dry ingredientsalternately with milk in 3 batches, beginning and ending with dryingredients, until just blended. Divide batter equally betweenprepared pans.Bake cakes until tester inserted into center comes out clean, about25 minutes. Cool cakes in pans on racks.FOR FROSTING: Using electric stand mixer and whisk attachment, beatcream cheese and butter in large bowl until light and fluffy.Gradually beat in sugar, scraping down sides of bowl occasionally.Beat in zest, vanilla and lemon oil until mixture is smooth andfluffy, about 4 minutes.TO ASSEMBLE: Turn cakes out onto work surface. Peel off parchmentpaper. Place one cake layer, flat side up, on platter. Spread with 1cup frosting. Top with second cake layer, flat side down. Spreadremaining frosting over top and sides of cake.DO-AHEAD TIP: Cake can be made 1 day ahead. Cover with cake dome;refrigerate. Let stand at room temperature 2 hours before serving.OPTIONAL GARNISH: Peel off long strips of lemon zest using zester.Sprinkle zest around edges of cake.Jenn B aka Mom2Sam and Tinyhttp://groups.yahoo.com/group/Beautiful_Womens_WeightLoss - Women Onlyhttp://groups.yahoo.com/group/1recipes_galore2007-WeightLoss - RecipesCheck them out[Non-text portions of this message have been removed] _________________________________________________________________ Hotmail to go? Get your Hotmail, news, sports and much more! Check out the New MSN Mobile! http://mobile.msn.com [Non-text portions of this message have been removed] Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ <*> Your email settings: Individual Email | Traditional <*> To change settings online go to: http://groups.yahoo.com/group/CAKE-RECIPE/join (Yahoo! ID required) <*> To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] <*> To unsubscribe from this group, send an email to: [EMAIL PROTECTED] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
