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Pink Lemonade Cake

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Pink Lemonade Cake

lemon cake 2 by josquin2000, on Flickr

lemon cake 2 by josquin2000, on Flickr
Lemon is a wonderful flavor for cakes and icing and this festive pink tinted creation is absolutely perfect for bridal or baby showers, Valentine’s Day and spring wedding cakes. You can tint the icing a pretty subtle pink if you want to create a completely harmonious shaded cake.

Prep Time: 20 minutes

Cook Time: 40 minutes

: 1 hour

Total Time: 2 hours

Yield: One 9 inch layer cake

Ingredients:

  • Pink Lemonade Cake

  • 3 1/2 cups all-purpose flour
  • 1 Tbsp. baking powder
  • 1/2 tsp. salt
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • A dab of red food coloring
  • 4 large eggs, at room temperature
  • 1 1/3 cups 2% milk
  • 1/3 cup frozen pink lemonade concentrate, thawed
  • 1 tsp. pure lemon extract
  • Lemon Frosting

  • 1 cup unsalted butter, softened
  • 2 tsp. pure vanilla extract
  • Juice and zest of two lemons
  • 1/2 cup milk, at room temperature
  • 5 cups icing sugar, as needed

Preparation:

Pink Lemonade Cake

  1. Preheat oven to 350 degrees F and prepare (grease and flour) two 8 x 2-inch round cake pans. Carefully line the bottoms of the pans with parchment paper and grease paper with unsalted butter. Then flour the parchment and tap pans to remove excess flour; set aside.
  2. In medium bowl sift together flour, baking powder and salt; set aside.
  3. In a large mixing bowl beat the butter with a hand mixer on medium speed until it is fluffy; about one minute. Add sugar by tablespoons taking the time to beat well after each addition and scraping down the sides. Add a tiny bit of red food coloring and beat batter well to combine. You should not add too much because you are just looking to tint the cake a light pink not create a garish hot pink.
  4. Add the eggs one at a time to the batter and beat well after each addition.
  5. In a small bowl whisk together the milk, pink lemonade concentrate, vanilla extract and lemon extract. Do not worry if the mixture looks kind of like curdled milk.
  6. Alternately add the flour mixture and pink lemonade mixture to the butter mixture in 5 additions starting and ending with the flour mixture. Make sure you beat batter well on low speed after each addition just it is until combined.
  7. Spoon batter into the prepared pans dividing it evenly. Gently tap the pans on the counter to remove any air bubbles.
  8. Bake cakes in the middle of the preheated oven for about 30-40 minutes or until the cake tops spring back when lightly touched.
  9. Let cakes cool on a wire rack until completely cool and then wrap and refrigerate until you need to frost them.

Lemon Frosting

  1. In a large bowl beat the butter, lemon zest, lemon juice and vanilla extract together on medium speed until it is fluffy and completely lump free. It is very difficult to smooth out lumps after you start to add the icing sugar.
  2. Add the warm milk and beat it into the butter mixture until it is completely incorporated.
  3. Spoon in the icing sugar in 1/2 cup measures beating well after each addition and scraping down the sides of the bowl. When you get to about 3 cups of icing start to check the texture and taste of the frosting. Some people like a more tart flavor so stop if you get the right combination of tart sweet.
  4. Take the cooled cakes out of the fridge and level the tops of both. Place the first layer down on a plate or cake board and spread about a cup of lemon frosting evenly all over the top and to the edges of the cake.
  5. Top frosting with the second cake layer and then frost the outside of the cake completely.
  6. Chill cake and embellish your pink lemonade cake with your planned cake decorating techniques.

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