Lemonades Cake
Ingredients:
4 large eggs, room temp
3/4 cup buttermilk, room temp (or 3/4 cup milk with 1 1/2 tsp cream of tartar)
1 cup unsalted butter, softened
2 1/2 cups sugar
2 tbs lemon juice
3 cups all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
3/4 cup lemon juice
1 tsp vanilla extract
10 crushed Lemonades cookies (could be substituted with just about any lemon cookies)
Lemon Glaze:
2 cups powdered sugar, sifted
4 tablespoons lemon juice
3/4 cup buttermilk, room temp (or 3/4 cup milk with 1 1/2 tsp cream of tartar)
1 cup unsalted butter, softened
2 1/2 cups sugar
2 tbs lemon juice
3 cups all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
3/4 cup lemon juice
1 tsp vanilla extract
10 crushed Lemonades cookies (could be substituted with just about any lemon cookies)
Lemon Glaze:
2 cups powdered sugar, sifted
4 tablespoons lemon juice
Directions:
Preheat oven to 350 degrees. Grease and flour 2 loaf pans.
Cream butter and sugar until light and fluffy, about 5 minutes. Add eggs one at a time, beating well after each addition. Stir in 2 tablespoons of lemon juice.
In another bowl, sift together 3 cups flour, baking powder, baking soda, and salt.
In a separate bowl, combine 3/4 cup lemon juice, buttermilk, and vanilla.
Add flour and buttermilk mixture to batter alternately, beating well after each addition. Begin and end with the flour mixture.
Stir in crushed Lemonades cookies.
Pour batter into loaf pans. Bake about 50-60 minutes, until a toothpick in the center comes out clean. Remove cakes from pans and place on wire racks before moving to plate.
Stir glaze ingredients together. Drizzle glaze over cakes, allowing some to run down the sides.
Sprinkle with additional crushed Lemonades cookies, if desired.
Preheat oven to 350 degrees. Grease and flour 2 loaf pans.
Cream butter and sugar until light and fluffy, about 5 minutes. Add eggs one at a time, beating well after each addition. Stir in 2 tablespoons of lemon juice.
In another bowl, sift together 3 cups flour, baking powder, baking soda, and salt.
In a separate bowl, combine 3/4 cup lemon juice, buttermilk, and vanilla.
Add flour and buttermilk mixture to batter alternately, beating well after each addition. Begin and end with the flour mixture.
Stir in crushed Lemonades cookies.
Pour batter into loaf pans. Bake about 50-60 minutes, until a toothpick in the center comes out clean. Remove cakes from pans and place on wire racks before moving to plate.
Stir glaze ingredients together. Drizzle glaze over cakes, allowing some to run down the sides.
Sprinkle with additional crushed Lemonades cookies, if desired.
