Pink Lemonade Cake

By jolofson

Ingredients

• Frosting:
• 1 cup homemade unsalted butter, softened
• 2 cups white sugar
• 4 eggs, room temperature
• 2-3/4 cups flour
• 2-1/4 tsp baking powder
• 3/4 tsp salt
• 1 cup frozen pink lemonade
• 1 TBS Lemon Zest
• Pink food colouring
• 1 cup butter, softened
• 7 to 8 cups powdered sugar, sifted
• 1/2 cup thawed pink lemonade
• Lemon zest to taste
• Pink food colouring

Details

Adapted from sugarbabyaprons.com

Preparation

Step 1

Preheat oven to 350
Sift the dry ingredients together and set aside.
Beat the butter for 3 minutes until light and fluffy.
Add the sugar and beat another 3 minutes.
Add the eggs, one at a time, and beat thoroughly after each addition. Start adding the flour mixture one cup at a time, and alternate with the lemonade; ending with the flour mixture, mix well and pour into prepared cake pans.

Bake for 25-30 minutes or when a knife comes out clean
Let cool completely.

FROSTING:
Place the softened butter in a mixing bowl and beat with 1/2 of the powdered sugar.
Add the lemonade and mix well.
Add another cup of powdered sugar 1 cup at a time until you reach the desired consistency to spread; you may not need all of the sugar specified.
Beat until light and fluffy.
Put icing into a good sized sauce pan and heat until icing is quite runny
Spread on the cooled cake