last weekend i was experimenting with THIS recipe. however, this time around, instead of going the pretty bundt cake route, i opted to make the cake in a 9×13″ pan, & add a little extra umph! try this delicious lemon-y frosting the next time you make THIS cake.
2 tablespoons butter, softened
2 teaspoons grated lemon rind
2 teaspoons thawed lemonade concentrate
1/2 teaspoon vanilla extract
8 ounces 1/3-less-fat cream cheese
3 1/2 cups powdered sugar
to prepare frosting, place 2 tablespoons butter and the next 4 ingredients (2 tablespoons butter through cream cheese) in a large bowl; beat with a mixer at high speed until fluffy. add powdered sugar, and beat at low speed just until blended. (if you want even more of a lemon-y taste, continue adding more lemonade concentrate, until you get it just right.) Chill 1 hour.
spread the cake with the frosting, lick the spoon when you are done & serve. store cake loosely covered in the refrigerator. & if you want to get fancy, you could add a little lemon zest to the top to make it pretty.
next time around, i think i’ll bake the cake up in 9-inch rounds, make a little extra frosting & try it as a layered cake. i wonder if i have time today? i’m hungry just thinking about it.