LEMONADE POUND CAKE & FROSTING
INGREDIENTS:
CAKE:
1 cup unsalted butter or margarine, softened
2 cups white sugar
4 eggs, at room temperature
2-3/4 cups flour
2-1/4 tsp. baking powder
3/4 tsp. salt
1 cup frozen lemonade (thawed)
1 tbsp. lemon zest
FROSTING:
1 cup butter or margarine, softened
7 - 8 cups confectioners' sugar, sifted
1/2 cup thawed lemonade
lemon zest
Sift dry ingredients and set aside.
Beat butter 3 minutes until light and fluffy.
Add sugar, beat another 3 minutes.
Add eggs, one at a time, and beat thoroughly after each addition.
Start adding flour mixture, 1 cup at a time, alternating with lemonade;
Mix well, pour into prepared cake pans.
Bake 25 - 30 minutes, or until a knife comes out clean.
Let cool completely.
Add lemonade and mix well.
Add another cup confectioners; sugar, until it reaches desired consistency to spread; may not need all sugar specified.
Beat until light and fluffy.
Spread on cooled cake.
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DIRECTIONS:
CAKE:
Heat oven to 350ºF (175ºC).
ending with flour mixture.
FROSTING:
Place softened butter in a mixing bowl and beat with 1/2 of confectioners' sugar.
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