Growing up I was always cold. When people would ask the question “Would you rather be hot or cold?” That was a no brainer. Hot. Duh! And I had my bazillion and one reasons why being hot was better then being cold.

Now as an adult it is different. In 2008 I was diagnosed with Grave’s Disease. One of the symptoms of Grave’s is being extremely hot. Hot flashes no matter what temperature it was outside. Your metabolism and heart rate are out of control, and your body just doesn’t do well regulating temperature at that point. My husband’s favorite story to explain the severity of this involves a vacation we took to NYC in December 2008 (1 week before I was diagnosed).

The week before Christmas in NYC and it was in the 30’s, on a warm day. Praise the Lord for cold weather, that’s all I could think.

One day we went to the top of the Empire State Building. Do you know what I was wearing? A t-shirt. A pink Gap Favorite-t, with my jacket hanging over my arm because I was HOT. The guards came over to me and asked if everything was ok because they, NYC natives, were in parkas, hats and thick leather gloves. I was perfectly content with the cool fresh air blowing on my overheated skin.

The next day a snow storm hit. Well, first it was hail, then snow. But I convinced my husband that we should go find the Cosby Show house this day (it is my all time favorite show). What did I wear? Again, a t-shirt and an Old Navy Pea Coat.

I made sure to say it is from Old Navy because let’s be honest, that isn’t really ‘winter’ clothing. It’s winter clothing for Southern California, but not for a snow storm in NYC. Yes I did have on a hate b/c snow melting on my hair, that = a wet mess, which = just yucky. I bet I wasn’t even wearing gloves.

My husband on the other hand was in 2 layers of pants, multiple layering of sweaters and jackets, and a couple pairs of gloves and of course a thick hat.

Pansy. Just kidding, he was for sure the one more appropriately dressed. But I was the perfect temperature. I may have even enjoyed the snow falling on my face and melting down my neck.

Anyway, I say all of that because now, when asked the question, “Would you rather be hot or cold?” I can, without a second thought and with confidence say, ‘COLD.’ DUH. About a month ago when we had an extreme heat wave. Like so hot that our little coastal town was reaching 116 degrees. Shoot me. I wanted to die. The a/c cooled down the house, but then it dried out my nose and made me feel claustrophobic b/c the windows weren’t open.

Yep, it’s as dramatic as it sounds. Or not. But in my pregnant state I have realized I am much more dramatic, it’s kinda fun.

In addition to NEEDING the a/c, I also needed plenty of refreshments. One day this meant making some virgin adult beverages with lemonade concentrate (really I just pureed lemonade, mango and ice in a blended and convinced myself it was a margarita). I didn’t use the entire can though. Now the weather has cooled down and I don’t want a icy cool refreshment, I want comfort food. I want cake. But I wanted a cake with some of the flavors of a cool refreshment. So what, I’m pregnant and picky. Isn’t that to be expected?

Sorry for the long story all to say, I want cake so I made one.

Look at those light airy layers of cake, and thick creamy layers of butter cream? I mean come on, no wonder EVERYONE at work made a personal trip to my office to compliment how good this cake was. It really was THAT good.

Lemonade Cake
Makes 2 – 9 inch layers
1 cup granulated sugar
1/4 cup vegetable oil
1 tbsp grated lemon zest
1/3 lemonade concentrate, thawed
2 tsp vanilla extract
3 large eggs
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/4 cup buttermilk

Directions
Preheat oven to 350 degrees F.

In a large bowl with a mixer attachment, combine sugar, vegetable oil, lemon zest, lemonade concentrate, and vanilla extract. Mix on medium speed until well combined and fluffy. Add eggs, one at a time, beating well after each addition.

In a medium bowl, sift together flour, baking powder, baking soda, and salt. Add flour mixture and buttermilk into the butter mixture, alternating between the two. Begin and end with the flour mixture.

Spray two (9-inch) round cake pans with cooking spray. Divide the batter between the two pans and tap the pan on the counter to remove extra air bubbles.
*When I say ‘tap’ I mean gently pound it into the counter without splattering cake batter everywhere.

Bake for approximately 20 minutes, or until a toothpick inserted comes out clean. Cool the cakes in the pans on a wire rack for about 10 minutes. Remove the cakes from the pan by inverting the pans onto the wire rack. Cool completely on rack before frosting the cake.

Coconut Cream Cheese Frosting
*I used the exact same frosting as I did with the carrot cake whoopie pies.

Frost the cake.
I chilled it for a few hours so the flavors would all set.

Then slice into it. A BIG slice.

Now bite. “Oh perfection” is probably what you will think. At least that is what went through my head.