Lemon Cooler Cake

Name: Lemon Cooler Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 Cake, 12 serving(s)
Ingredients: 1 cup butter, softened; 2 eggs; 3 egg yolks, additional; 2 cups cake flour; 1/2 cup all-purpose flour; 1/2 teaspoon baking soda; 1/2 teaspoon baking powder; 1 teaspoon salt; 1 large lemon, zest of; 5 tablespoons lemon juice; 2 cups sugar; 1 cup buttermilk; 1/3 cup lemon juice; 1 1/2-2 cups powdered sugar

Submitted by In the kitchen cookin

"We love lemon coolers, unfortunately we cannot find them anywhere. My Hubby calls this Lemon Cooler Cookie Cake because he says it tastes a lot like lemon cooler cookies. This recipe is for those who really love lemon."

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Ready In:: 45mins
Ingredients:: 14
Yields:: 1 Cake
Serves:: 12

ingredients

1 cup butter, softened
2 eggs
3 egg yolks, additional
2 cups cake flour
¹⁄₂ cup all-purpose flour
¹⁄₂ teaspoon baking soda
¹⁄₂ teaspoon baking powder
1 teaspoon salt
1 large lemon, zest of
5 tablespoons lemon juice
2 cups sugar
1 cup buttermilk
¹⁄₃ cup lemon juice
1 ¹⁄₂ - 2 cups powdered sugar

directions

Mix lemon zest into sugar.
Add flour, baking powder, baking soda and salt to a gallon size ziplock bag and shake.
Cream together butter and sugar in a bowl.
Mix in eggs and egg yolks one at a time.
Mix in 5 tablespoons of lemon juice.
Slowly add flour mixture and buttermilk alternately until combined.
Pour into a prepared 9X13 cake pan or two 9 " cake pans and bake 350 degrees for 30-35 minutes.
Mix juice of one lemon and enough powdered sugar to thicken to a consistency of runny but thick-ish.
Poke holes in the top of the cake using a fork.
Drizzle lemon juice mixture over cake and spread to allow lemon to run into holes.
Allow cake to cool before frosting.
I recommend using my lemon frosting.