Pink Lemonade Cake

Photo by Kerry J.
Adapted from sugarbabyaprons.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from sugarbabyaprons.com

Ingredients

  • 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 coloring

  • Frosting:

  • 1

    cup butter, softened

  • 7 to 8

    cups powdered sugar, sifted

  • 1/2

    cup thawed pink lemonade

  • Lemon zest to taste

  • Pink food coloring

Directions

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.

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