Beat until well blended:
1 1/3 cups granulated sugar
6 tablespoons butter, softened
1 tablespoon grated lemon rind
3 tablespoons thawed lemonade concentrate
2 teaspoons vanilla
Add (one @ a time, beating well after each addition)
2 large eggs
2 large egg whites
(mixture will look curdled)
Sift together in a separate bowl:
2 cups flour (lightly spoon flour into measuring cup, level with knife)
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
Add flour mixture alternately with 1 1/4 cups buttermilk to the sugar mixture, beat well after each addition. Preheat oven to 350. Pour batter into two greased and floured 9" round cake pans. Bake 20 minutes or until done. (passes toothpick test)
Frosting:
2 tablespoons butter, softened
2 teaspoons grated lemon rind
2 teaspoons thawed lemonade concentrate
1/2 teaspoon vanilla
8 oz. light cream cheese (not softened)
3 1/2 cups powdered sugar
Place first five ingredients in mixing bowl and beat on high speed until fluffy. Add powdered sugar and beat at low speed just until blended. (Do not overbeat.) Chill one hour. Frost cooled cake.
Store frosted cake loosely covered in fridge.
Enjoy!
