Pink Lemonade Cake

By kristentirrell

Ingredients

• 2 Sticks Of Butter
• 4 Eggs
• 3 1/3 Cups All Purpose 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. Pure Lemon Extract

Preparation

Step 1

Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, grease two 9x2-inch round pans. line bottoms with parchment, grease paper. Flour pans, tapping to remove excess, set aside. In a medium bowl stir together flour, baking powder, and salt. Set aside.

Preheat oven to 350. In extra large mixing bowl beat butter on medium 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 1 at a time, beating well after each addition.

In a bowl, stir together milk, lemonade concentrate, and extract (mixture will look curdled). Alternately add the flour mixture and milk mixture to the butter mixture, beating on low after each addition just until combined. Remove half (4 cups) of tinted batter, spread in one pan. In remaining batter in bowl, stir in 1/4 tsp red food coloring. Spread in second pan.

Bake about 35 minutes until top springs back when lightly touched.

Cool in pans on wire racks 10 minutes. Remove layers from pans, discard paper. Cool completely. Trim off domed tops of layes. Cut each Layer in half. Brush crumbs from layers.

Place one dark pink layer cut side down on plate. Spread just top with 1 cup of frosting. Layer other layers on top reapeating. Frost outside when all layers are stacked.