For the cake:

• 1/2 cup (1 stick) Nellie’s Free Range Unsalted Butter, softened
• 1 cup sugar
• 3 large Nellie’s Free Range Eggs
• 1/4 cup frozen lemonade concentrate, thawed (see notes)
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup buttermilk (see notes)

For the frosting:

• 1/2 cup (1 stick) Nellie’s Free Range Unsalted Butter, softened
• 1 cup powdered sugar
• 7 ounces marshmallow fluff (one jar)
• 2-6 tablespoons frozen lemonade concentrate, thawed
• Food coloring, optional
• Lemon slices for garnish, optional

To make the cake:

• Preheat oven to 350F. Grease or line a 9" x 13" cake pan or a 10" x 15" bar pan.
• Place butter and sugar in a medium bowl. Using a hand mixer, beat until well blended.
• Add eggs one at a time, beating until combined.
• Mix in lemonade concentrate.
• In a separate small bowl, whisk together flour, baking powder, baking soda, and salt.
• Add half of the flour mixture into the egg mixture and beat until combined.
• Pour in half the buttermilk and stir until combined. Repeat the process by adding the remaining flour mixture and then the remaining buttermilk, mixing after each addition.
• Once combined, pour the batter into the prepared pan.
• Bake 28-32 minutes for a 9" x 13" pan, or 22-25 minutes for a 10"x15" pan until a toothpick inserted into the middle comes out clean.
• Prepare frosting while cake cools.

To make the frosting:

• Using a hand mixer, beat butter and powdered sugar together until fluffy and well blended.
• Spoon marshmallow fluff into the mixture and beat until frosting is smooth.
• Add lemonade concentrate, 1 tablespoon at a time, until you reach the desired consistency for spreading.
• Add food coloring if desired, and frost the cake once it has fully cooled. If using, top each piece with a lemon slice for garnish.

Nellie’s Notes:

Regular or pink lemonade concentrate will both work in this recipe, and if you don't have any lemonade concentrate around, you can simply substitute 2 tablespoons lemon juice and the zest from one lemon in the cake, and the same amount in the frosting, adding milk to loosen the frosting further if needed.

If you don't have buttermilk on hand, you can quickly sour regular milk by adding 2 teaspoons of lemon juice to 3/4 cups milk, stirring it together, and allowing it to sit for 10 minutes to curdle sligthly before adding it to your batter.