I wanted to give readers a recipe that would be nice finish to any meal. This lemonade cake was something I ran across more than 10 years ago, which I've adapted.
You can add an additional egg white and cut back on eggs to two, it also really makes a nice color variation to add in pink lemonade concentrate. Make sure to use clear vanilla extract and the color of the lemonade can been seen.
Scott C. Anderson is associate food service director and chef with Shepherd University dining services in Shepherdstown, W.Va., and Chef Ambassador to the Wisconsin Milk Marketing Board.
2 cups good quality all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups granulated sugar
6 tablespoons unsalted butter, softened
2 teaspoon lemon zest
2 ounces thawed lemonade concentrate
1 1/2 teaspoons clear vanilla extract
3 large eggs
1 egg white
1 1/4 cups skim milk
2 tablespoons butter, softened
2 teaspoons lemon zest