PAULA DEEN’S BEST CAKES & PIES 181½ cups butter, softened
2 cups sugar
1 tablespoon lemon zest
5 large eggs
1 cup thawed frozen lemonade
concentrate
3½ cups all-purpose fl our
1½ teaspoons baking powder
1 cup whole milk
1 cup sour cream
Lemonade Frosting (recipe follows)
Garnish: lemon slices
- Preheat oven to 350°. Spray a
13x9-inch baking pan with baking
spray with fl our. - In a large bowl, beat butter, sugar, and
zest with a mixer at medium speed until
fl uff y, 4 to 5 minutes, stopping to scrape
sides of bowl. Add eggs, one at a time,
beating well after each addition. Beat in
lemonade concentrate until combined. - In another large bowl, whisk together
fl our and baking powder. With mixer on
low speed, gradually add fl our mixture
to butter mixture alternately with milk,
beginning and ending with fl our
mixture, beating just until combined
after each addition. Stir in sour cream.
Spread batter into prepared pan.- Bake until a wooden pick inserted
in center comes out clean, about
30 minutes. Let cool completely. Spread
Lemonade Frosting onto cake. Garnish
with lemon, if desired. Cover and
refrigerate for up to 3 days.
Lemonade Frosting
Makes about 3½ cups1 cup butter, softened
½ cup thawed frozen lemonade
concentrate
5 cups confectioners’ sugar- In a large bowl, beat butter and
lemonade concentrate with a mixer at
medium speed until creamy. Gradually
add confectioners’ sugar, beating until
smooth. Use immediately.
Lemonade Cake
Makes 1 (13x9-inch) cake