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.
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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