Write an article based on this "Preheat your oven to 350°F (177°C). Blend the sugar, butter, lemon rind, lemonade concentrate, and vanilla extract. Gradually add the eggs and egg whites. Mix the flour, baking powder, salt, and baking soda separately. Alternate between adding the flour mixture and buttermilk into the butter mixture. Pour the batter into the two prepared pans. Bake the cakes for about 20 minutes."
Coat two 9-inch (22.86-centimeter) cake pans with cooking spray, then set them aside. Regular pans will work better for this than springform pans, especially if you plan on adding a glaze. Place the sugar and butter into a large mixing bowl. Add the grated lemon rind, thawed lemonade concentrate, and vanilla extract. Blend everything together on medium speed using a mixer. Keep blending until everything is evenly combined, about 5 minutes. Add two whole eggs (yolk and whites) into the butter mixture, beating well after each one. Next, add two more egg whites (no yolks), beating after each one you add. Save the second set of yolks for another recipe. Pour the flour into a separate mixing bowl. Add the baking powder, salt, and baking soda. Stir the ingredients together with a whisk. Beat half of the flour mixture into the butter mixture. Pour in half of the buttermilk into the butter mixture, and beat it again until well blended. Repeat with the remaining flour and buttermilk. Try to distribute the batter as evenly as you can between the two pans. Tap the pans against the counter. This will help settle the batter and remove any air bubbles. They are ready when a toothpick poked into the center comes out clean. If you have a small oven, bake the cakes on two different racks, then switch them halfway through the baking time; this ensures that they bake evenly.