I actually made this the better part of a week ago but I've been busy busy busy with all kinds of stuff

 Grand_Pandaman's coming out to visit for the summer at the end of the month, it's all very exciting!

so anyway I got a second round cakepan and made this layer cake, it's pretty delicious

the recipe calls for frozen lemonade concentrate, as much as I would have loved to substitute lemon juice and sugar I'm not entirely how sure that would break down

CAKE
1⅓ cups sugar
6 tablespoons butter, softened
1 tablespoon grated lemon rind
3 tablespoons thawed lemonade concentrate
2 teaspoons vanilla extract
2 large eggs
2 large egg whites
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon baking soda
1¼ cups buttermilk

FROSTING
2 tablespoons butter, softened
2 teaspoons grated lemon rind
2 teaspoons thawed lemonade concentrate
½ teaspoon vanilla extract
8 ounces cream cheese
3½ cups powdered sugar

Preheat the oven to 350°F, spray or paper-line your pans or do whatever to make sure nothing sticks to them.

Combine sugar, butter, lemon rind, lemonade concentrate and vanilla extract in a large bowl; mix until well blended, with electric beaters if you have any. Add the eggs and egg whites one at a time, beating well after each addition.

Whisk together flour, baking powder, salt and baking soda. Alternate adding the flour mixture and the buttermilk to the sugar mixture, starting and ending with the flour. Beat well after each addition, obviously.

Pour the batter into the pans. Try and keep the levels about even; I used a ladle. Okay so, at this point the recipe says to bake the cakes for 20 minutes but that is not nearly enough time. I would say something like double that, but maybe start checking with a toothpick around 35 minutes or so. I just kept adding 5 minutes and I forget what the total time came to. Anyway when a toothpick comes out of the center clean take the pans out of the oven and let them cool for about ten minutes. Then get the cakes out and let them cool the rest of the way, on a wire rack if you have one.

While that's happening, make the frosting. Combine the butter, lemon rind, lemonade concentrate, vanilla extract and cream cheese in a bowl. Beat them till they get fluffy, and here you basically do need an electric mixer at high speed because of the cream cheese. Add the powdered sugar and mix at a lower speed till it's just blended. Stick the frosting in the fridge for an hour or so.

When the cake layers have cooled, take one and spread about a half-cup of the frosting over it. Top this with the other layer, and then spread the remaining frosting over the top and sides. There should be plenty.

TIPS AND TRICKS

* you're going to want like four or five lemons for this, like for the rind.

* when you're making a layer cake if you want it to look really nice and stuff it's probably a good idea to cut the top off the bottom layer and keep it flat. I didn't do this here and it wasn't the end of the world, but it's something to keep in mind!

* make sure the cream cheese is cold when you're making the frosting. If it warms up and softens the frosting will be too thin.

* also make sure the cake stays refrigerated, if it warms up the frosting will start sliding off the sides