If you love sweet and tart flavors, then this cake will hit the spot! This is a perfect dessert for your Summertime parties. It will be refreshing on those hot Summer days!
INGREDIENTS
For the cake:
• 1/2 cup (1 stick) Nellie’s Free Range Unsalted Butter, softened
• 1 cup sugar
• 3 large Nellie’s Free Range Eggs
• 1/4 cup frozen lemonade concentrate, thawed (see notes)
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup buttermilk (see notes)
For the frosting:
• 1/2 cup (1 stick) Nellie’s Free Range Unsalted Butter, softened
• 1 cup powdered sugar
• 7 ounces marshmallow fluff (one jar)
• 2-6 tablespoons frozen lemonade concentrate, thawed
• Food coloring, optional
• Lemon slices for garnish, optional
DIRECTIONS
To make the cake:
• Preheat oven to 350F. Grease or line a 9″ x 13″ cake pan or a 10″ x 15″ bar pan.
• Place butter and sugar in a medium bowl. Using a hand mixer, beat until well blended.
• Add eggs one at a time, beating until combined.
• Mix in lemonade concentrate.
• In a separate small bowl, whisk together flour, baking powder, baking soda, and salt.
• Add half of the flour mixture into the egg mixture and beat until combined.
• Pour in half the buttermilk and stir until combined. Repeat the process by adding the remaining flour mixture and then the remaining buttermilk, mixing after each addition.
• Once combined, pour the batter into the prepared pan.
• Bake 28-32 minutes for a 9″ x 13″ pan, or 22-25 minutes for a 10″x15″ pan until a toothpick inserted into the middle comes out clean.
• Prepare frosting while cake cools.
To make the frosting:
• Using a hand mixer, beat butter and powdered sugar together until fluffy and well blended.
• Spoon marshmallow fluff into the mixture and beat until frosting is smooth.
• Add lemonade concentrate, 1 tablespoon at a time, until you reach the desired consistency for spreading.
• Add food coloring if desired, and frost the cake once it has fully cooled. If using, top each piece with a lemon slice for garnish.
Thank you to Nellie’s Free Range for this amazing dessert!