Cake #29 is a lovely Lemonade Cake with Fluffy Lemon Frosting.
My hubs bought me this delightful magazine by America’s Test Kitchen called, “Great American Cakes.” He also got me a new bundt pan! Let me tell you, I have love, love, loved looking thru it and figuring out which cake to make first in the new pan.
I decided on the Pink Lemonade Cake – which by the way, mine was not pink. The recipe was a little more complex and a lot more high maintenance than I like to tackle. But, this one was worth it.
Now, I have to be honest and tell you that I did not follow the recipe in total – and so, when it said to NOT prepare the pan with butter and flour, I did not believe it – and I did it anyway. Unfortunately, that resulted in the cake not coming out of the new pan very well. However, fluffy lemon frosting to the rescue, right?
We have a friend coming over tonight, so, we will share the cake with him.
As I said, the recipe is super long, so – I will share the ingredients here, but – you can look the instructions up on ATK, if you want the full recipe!
Ingredients:
Cake:
5 large eggs, separated
1 teaspoon cream of tartar
1 1/2 cups sugar
1 1/3 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup water
1/2 cup vegetable oil
4 teaspoons grated lemon zest plus 2 tablespoons juice
1 recipe of fluffy lemon cream cheese frosting
Frosting:
8 tbsp butter
8 oz cream cheese
2 cups confectioners’ sugar
3 tablespoons lemon juice
1 1/2 teaspoon vanilla extract
daily portion 