Preheat the oven 350 degrees. Place a parchment circle on the bottom of two 9 inch cake pans. Spray the bottom and sides of the cake pan with La Tourangelle Extra Virgin Olive Oil Spray.

In a large bowl cream together the butter and sugar. Add in the eggs and vanilla and mix well.

Add the lemon peel, lemonade concentrate, and vanilla.  Mix until well blended.

In a medium bowl combine the flour, baking powder, and salt.

Add half of the flour mixture to the butter mixture and stir until combined.  Slowly stir in the milk, mixing until it is incorporated into the batter.  Add the remaining flour and mix well.

Divide the batter into the two prepared pans.  Bake for 25 minutes or until the edges are golden brown and a toothpick inserted into the middle comes out clean. 

Remove from oven and allow to cool for 5 minutes.  Run a knife around the edges and remove from the pans.  Peel off the parchment paper and cool completely on wire racks.

Increase the temperature of the oven to 400 degrees.  Take the
lemon slices and totally coat them in the sugar.  Place on a baking sheet and bake for 10-15 minutes.  Remove from oven and cool completely.

To make the frosting combine the butter, lemonade
concentrate, and vanilla.  Mix with a hand mixer at medium speed until the mixture is smooth.  Add the powdered sugar in half cup intervals until your frosting is the desired consistency.

To assemble the cake place one layer on a cake board and spread ½ cup of frosting on top.  Top with the second cake layer and spread the remaining frosting over the sides and top of the cake.  Add a bottom border and top border if desired.

Before serving top with the candied lemon slices.