1½ C. butter, softened
2 C. sugar
1 Tbsp. lemon zest
5 large eggs
1 C. thawed frozen lemonade concentrate
3½ C. all purpose flour
1½ tsp baking soda
1 C. milk
1 C. sour cream
1 C. butter, softened
½ C. thawed frozen lemonade concentrate
5 C. confectioner's sugar
1. Preheat oven to 350ºF. Grease a 9x13 pan.
2.In a large bowl, beat butter, sugar, and lemon zest at medium speed until fluffy. Add eggs, one at a time, beating well after each addition. Beat in lemonade concentrate until combined.
3. In a medium bowl, whisk together flour and baking soda. Gradually add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture. Stir in sour cream. Pour batter into prepared pan.
4. Bake for 30 minutes or until a wooden pick inserted in center comes out clean. Let cool completely, then spread with lemonade frosting. Garnish with lemon slices if desired.
In a large bowl, beat butter and lemonade concentrate at medium speed until creamy. Gradually add powdered sugar and mix until well combined