Pink Lemonade Cake
1 cup (2 sticks) salted butter
4 eggs3 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
1. Allow butter and eggs to stand until room temp. Grease 2 9x2 in. round
pans. Line bottom of pans with parchment paper.
2. In a medium bowl mix flour, baking powder, and salt, and set aside.
2. In a medium bowl mix flour, baking powder, and salt, and set aside.
3. Preheat oven to 350.
4. In a large bowl beat butter, add sugar, 1/8 tsp of food coloring, 1 egg at a time, beating well. In another bowl, stir together milk, lemonade concentrate, and extract; it will curdle, but that's okay.
4. In a large bowl beat butter, add sugar, 1/8 tsp of food coloring, 1 egg at a time, beating well. In another bowl, stir together milk, lemonade concentrate, and extract; it will curdle, but that's okay.
5. Alternately add flour mixture and milk mixture to butter mixture beating on
low.
6. Remove 1/2 (4 cups) of tinted batter and spread in 1 pan.
7. Stir in 1/4 tsp of red food coloring in remaining batter and spread in
other pan.
8. Bake about 35 minutes until toothpick is clean when inserted.
Pink Lemonade Buttercream Frosting
3 cup unsalted butter (6 sticks-at room temp)2 -16 oz. jars of marshmallow cream
1/4 cup frozen lemonade concentrate (thawed)
1 cup powdered sugar
2 tsp lemon extract
1. In a large bowl, beat butter about 30 seconds
2. Add marshmallow and frozen concentrate. Beat until smooth.
3. Add sugar, beat until light and fluffy.
4. Frost cake after it has cooled and the frosting is at room temp.
To make the different layers, slice the cakes in half with a serrated knife, sawing gently back and forth. Alternate the colors.
From Better Homes & Garden, via http://craftyc0rn3r.blogspot.com/2012/07/pink-lemonade-cakecupcakes.html.
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And now I can throw away the issue of BHG that has been haunting my house since I took it (with permission) from the lactation store in July. Success.
