Pink Lemonade Cake

By draingal

When you cut into this cake, guests will be surprised to see and taste colorful two-tone pink layers bursting with lemonade flavor.

Prep 1 hr. Bake 35 min. Oven 350°F

Ingredients

• 1 cup (2 sticks) 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
• 1 recipe Lemonade Buttercream, page 190

Preparation

Step 1

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 medium bowl stir together flour, baking powder, and salt; set aside.

2. Preheat oven to 350°F. In 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.

3. 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) of tinted batter; spread in one pan. In remaining batter in bowl, stir in 1/4 tsp, red food coloring. Spread in second pan.