Pink Lemonade Cake!!

This cake was surprisingly easy! My only slip was that I got anxious and put the first layer of frosting on the cake when it was still warm. The frosting melted between the bottom two layers and seeped out. While it still tasted fantastic, it made the bottom layers look mushed together. Other than that, the cake tasted absolutely divine! The cake is light and lemon-y and the frosting is super creamy and delicious! I found this recipe in Better Homes and Gardens May 2012 issue. Have a great weekend!! ~Janet

Pink Lemonade Cake: 

1 cup (2 sticks) salted butter

4 eggs
3 1/2 cups flour
1 tbsp baking powder
1/2 tsp salt
2 cups sugar 
red food coloring
1 1/3 cups milk
1/4 cup frozen lemonade concentrate, thawed
1 tsp lemon extract
(recipe for lemonade butter-cream frosting below)

Allow butter and eggs to stand until room temp. Grease 2 9x2 in. round pans. I used a baking spray made with butter and flour so I didn't need to flour them. Line bottom of pans with parchment paper.
In a bowl mix flour, baking powder, and salt, and set aside.
Preheat oven to 350F/180C
In extra large bowl beat butter then add sugar until combined. Add 1/8 tsp of food coloring, Add 1 egg at a time, beating well after each egg.
In another bowl, stir together milk, lemonade concentrate, and extract- it will curdle, but that's okay.
Alternately add flour mixture and milk mixture to butter mixture beating on low.
Remove 1/2 (4 cups) of tinted batter and spread in 1 pan. Stir in 1/4 tsp of red food coloring in remaining batter and spread in other pan.
Bake about 35 minutes...mine took longer because one of my cakes was a little bigger than the other. I knew they were done when they sprung back when I touched them. 

While baking, prepare frosting:

pink lemonade butter-cream frosting

• 3 cup unsalted butter (6 sticks-at room temp) (1 stick is about 114g) 
• 2 16 oz. jars of marshmallow cream (or 2 13 oz or 1 1/2 cups)
• 1/4 cup frozen lemonade concentrate (thawed)
• 1 cup powdered sugar
• 2 tsp lemon extract

In a large bowl, beat butter about 30 sec. Add marshmallow creme and frozen concentrate. Beat until smooth. Add sugar and lemon extract and beat until light and fluffy.

to finish the cake: 

To make the different layers, slice the cakes in half with a serrated knife, sawing gently back and forth.  Alternate the colors. Put a scoop of frosting on top of each cake layer, spreading the frosting all the way to the edge. Frost entire cake and garnish with lemon slices.

This cake was made by Janet 

and this post was written by her! 

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