Pink lemonade cake
Pink lemonade cake

Hello everybody, it is Louise, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, pink lemonade cake. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

Add the flour, granulated sugar, baking powder and salt to the bowl of a stand mixer and mix on low speed to. I made two of the pink lemonade cakes and put them on cake stands. They looked wonderful and after the shower people wanted to try some cake.

Pink lemonade cake is one of the most well liked of recent trending foods in the world. It is simple, it’s fast, it tastes yummy. It is appreciated by millions every day. They are fine and they look wonderful. Pink lemonade cake is something that I’ve loved my entire life.

To get started with this particular recipe, we must prepare a few ingredients. You can cook pink lemonade cake using 15 ingredients and 12 steps. Here is how you can achieve that.

The ingredients needed to make Pink lemonade cake:
  1. Get cake
  2. Get 1 cup butter
  3. Get 4 eggs
  4. Get 3 1/3 cup all-purpose flour
  5. Get 1 tbsp baking powder
  6. Get 1/2 tsp salt
  7. Make ready 2 cup sugar
  8. Take 1 1/3 cup milk
  9. Make ready 1/4 cup frozen lemonade concentrate, thawed
  10. Make ready 1 tsp PURE lemon extract
  11. Get lemonade butter frosting
  12. Get 3 cup unsalted butter, softened
  13. Get 2 16 oz. jars of marshmallow creme
  14. Get 1 cup powdered sugar
  15. Make ready 2 tsp PURE lemon extract

This Pink Lemonade cake is super simple to make but will knock the socks off your guests with its pretty pink and yellow ombre layers and bright lemon flavor. Pour batter into prepared muffin cups. Divide batter evenly among muffin cups. Pink Lemonade Cake is moist, tangy and the perfect summertime treat!

Instructions to make Pink lemonade cake:
  1. DIRECTIONS FOR THE CAKE
  2. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, grease two 9x2-inch round cake pans. Line bottoms with parchment; grease paper. Flour pans, tapping to remove excess; set aside. In medium bowl stir together 3-1/3 cups flour, baking powder, and salt; set aside.
  3. Preheat oven to 350°F. In an extra-large mixing bowl beat butter with mixer on medium to high for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium until well combined. Scrape sides of bowl; beat 2 minutes more. Add 1/8 tsp. red food coloring; beat to combine. Add eggs one at a time, beating well after each addition.
  4. In bowl stir together milk, lemonade concentrate, and extract (mixture will look curdled). Alternately add flour mixture and milk mixture to butter mixture, beating on low after each addition just until combined. Remove half (4 cups) the batter; spread in one pan. In remaining batter, stir 1/4 tsp. red food coloring. Spread in second pan. Bake about 35 minutes, until tops spring back when lightly touched.
  5. Cool in pans on wire racks for 10 minutes. Remove layers from pans; peel off waxed paper. Cool completely on wire racks. Trim off domed tops of layers so cake will stand flat. Cut each layer horizontally in half, making four layers. Brush crumbs from layers.
  6. Place one dark pink layer, cut-side down, on a plate. Spread 1 cup frosting just to edges. Top with a light pink layer, followed by second dark pink layer, spreading frosting on each just to edges. Stack final light pink layer, cut-side down. Spread frosting on top and sides as desired.
  7. HELPFUL HINTS:
  8. Evenly color layers - - To incorporate food coloring evenly in batter, add the first portion of food coloring to butter and sugar mixture before adding eggs.
  9. How To Split Layers - - To split layers, stack small wooden blocks the width of the layer desired next to the layer. With a gentle sawing motion, slice around the cake to the center. Brush off crumbs.
  10. DIRECTIONS FOR FROSTING:
  11. In very large mixing bowl beat softened butter with mixer on medium for 30 seconds, until light and fluffy. Add marshmallow creme and lemonade concentrate. Beat until smooth, scraping sides of bowl. Add powdered sugar and extract; beat until light and fluffy. (If frosting is stiff, soften in microwave no more than 10 seconds, then beat until smooth.)
  12. Frost Pink Lemonade Cake. To store frosting, cover and refrigerate up to 3 days or freeze up to 1 month. Bring to room temperature before frosting cake. Makes 6 cups.

Made from scratch with no frozen concentrate, this Pink Lemonade Cake is covered in lemon buttercream frosting and celebrates your favorite summertime drink with its bright pink cake color. Pink lemonade concentrate is made with the same ingredients as traditional lemonade but with added red food dye, strawberry, cranberry or other fruit juice to give it color. Its flavor is sweet, tart and fruity. A bit of extract enhances the lemonade flavor and layers in extra citrusy lemon flavor. Not only does this delicious and moist cake have a burst of lemon flavor, the inside looks stunning with its lemonade and [ink lemonade colors.

So that’s going to wrap this up with this special food pink lemonade cake recipe. Thank you very much for reading. I am sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!