Pink Lemonade Cake
Submitted by Kara
From Southern Lady Magazine March/April 2010
We had this cake at Tiffany's bridesmaid's luncheon. It's good for a baby or bridal shower, Easter, or other Spring/Summer get together. It was really yummy, but another occasion I tried to make cupcakes with it, and they weren't as good as the cake. However, I think it's because I didn't use cake flour, so maybe you'll have better luck with cupcakes. Also, I added a few drops of red food coloring to make it more pink in color, otherwise it's really pale.
Ingredients
1 1/2 cups butter softened
1 1/4 cups sugar
1/2 cup pink lemonade drink mix (Country Time Pink Lemonade Drink Mix is suggested)
4 large eggs
1/2 tsp lemon extract
4 cups of cake flour
4 tsp baking powder
1/4 tsp salt
2 1/2 cups milkLemonade Buttercream (recipe follows)
Directions
Preheat oven to 350 degrees Spray three 9 inch cake pans with baking spray with flour.
In a large bowl, beat butter, sugar, and lemonade drink mix at medium speed with an electric mixer until fluffy. Add eggs, one at a time, beating well after each addition. Beat in lemon extract.
In a medium bowl, combine cake flour, baking powder and salt. Add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture.
Spoon batter into pans, dividing evenly among pans. Bake for 24 to 30 minutes or until a wooden toothpick inserted in the center comes out clean. Let cool in pans for 10 minutes. Remove from pans and let cool completely on wire racks.
Lemonade Butter Cream Icing
1 1/2 cups unsalted butter softened
6 Tbsp frozen lemonade concentrate, thawed
1 tsp lemon zest
6 cups confectioners' sugar
In a large bowl, beat butter, lemonade concentrate, and lemon zest at medium speed with an electric mixer until combined. Gradually add confectioners sugar, beating until smooth.
From Southern Lady Magazine March/April 2010
We had this cake at Tiffany's bridesmaid's luncheon. It's good for a baby or bridal shower, Easter, or other Spring/Summer get together. It was really yummy, but another occasion I tried to make cupcakes with it, and they weren't as good as the cake. However, I think it's because I didn't use cake flour, so maybe you'll have better luck with cupcakes. Also, I added a few drops of red food coloring to make it more pink in color, otherwise it's really pale.
Ingredients
1 1/2 cups butter softened
1 1/4 cups sugar
1/2 cup pink lemonade drink mix (Country Time Pink Lemonade Drink Mix is suggested)
4 large eggs
1/2 tsp lemon extract
4 cups of cake flour
4 tsp baking powder
1/4 tsp salt
2 1/2 cups milkLemonade Buttercream (recipe follows)
Directions
Preheat oven to 350 degrees Spray three 9 inch cake pans with baking spray with flour.
In a large bowl, beat butter, sugar, and lemonade drink mix at medium speed with an electric mixer until fluffy. Add eggs, one at a time, beating well after each addition. Beat in lemon extract.
In a medium bowl, combine cake flour, baking powder and salt. Add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture.
Spoon batter into pans, dividing evenly among pans. Bake for 24 to 30 minutes or until a wooden toothpick inserted in the center comes out clean. Let cool in pans for 10 minutes. Remove from pans and let cool completely on wire racks.
Lemonade Butter Cream Icing
1 1/2 cups unsalted butter softened
6 Tbsp frozen lemonade concentrate, thawed
1 tsp lemon zest
6 cups confectioners' sugar
In a large bowl, beat butter, lemonade concentrate, and lemon zest at medium speed with an electric mixer until combined. Gradually add confectioners sugar, beating until smooth.