Allow butter and eggs to stand at room temp. for 30 min. Meanwhile, grease two 9x2in round pans. line bottoms with parchment- grease paper. flour pans, tap out excess. In a bowl stir together flour, baking powder, and salt- set aside
Preheat oven to 350 in extra-large mixing bowlbeat butter with mixer on medium to high for 30 sec. Gradually add sugar, about 1/4 c at a time, beating on medium until well combined. Scrape sides of bowl. beat 2 min 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 (abot 4C) of tinted batterspread in one pan. in remaining batter in bowl, stir in 1/4 tsp red food coloring, spread in second pan. Bake about 35 min. until tops spring back to lightly touched. meanwhile prepare lemonade butter cream.
cool in pans on wire rack 10 min. remove layers from pan discard paper. cool completely on wire rack, trim off domed tops of layers so cake is flat cut each layer horizontally in halfto create 4 layers, brush off crumbs from layers. ice and stack in alternating colors.
Originally Submitted
7/12/2012
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