1 1/3 cups sugar
6 TBSP butter, room temperature
1 TBSP grated lemon zest
3 TBSP thawed lemonade concentrate
1 TBSP vanilla extract
2 large eggs
2 large egg whites
2 cups all-purpose flour
1 tsp baking powder
1 tsp salt
1/2 tsp baking soda
1 1/4 cups buttermilk
Preheat oven to 350 deg. Butter and flour two 9 inch cake pans.
In the bowl of an electric mixer, beat together sugar, butter, lemon zest, lemonade concentrate, and vanilla. Add the eggs and egg whites, one at a time, mixing well after each addition.
In a separate bowl, combine flour, baking powder, baking soda and salt, whisking well to fully combine.
Add flour mixture and buttermilk to the creamed butter and sugar alternately, beginning and ending with the flour, scraping down the sides of the bowl. Divide batter evenly between prepared pans. Bake for about 20 minutes or until a skewer or cake tester inserted in the center comes out clean. Allow cakes to rest in their pans for 10 minutes, then turn out onto wire racks to cool completely.
Store cake loosely covered in the refrigerator.
2 TBSP butter, softened
2 tsp grated lemon rind
2 tsp thawed lemonade concentrate
1 tsp vanilla extract
8 ounces cream cheese
3 1/2 cups powdered sugar
In the bowl of an electric mixer, beat together butter with lemon zest, lemonade concentrate, vanilla and cream cheese. Add powdered sugar, and beat well. If frosting is too soft, chill for an hour or so until of spreading consistency.