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. Preheat oven to
350 degrees 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.
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. Meanwhile, prepare
Lemonade Butter Frosting.
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. 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.
For frosting- 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.)
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.
Serving
Suggestions
nutrition facts (Pink Lemonade Cake) Servings Per Recipe 18, Calories 583, Protein (gm) 5, Carbohydrate (gm) 72, Fat, total (gm) 32, Cholesterol (mg)
Originally Submitted
4/21/2012
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