Pretty in Pink Lemonade Cake

lemonadeLet’s just say when I saw this recipe, I wanted to make it, but I was pretty sure it was going to taste pretty much like a lemon cake.

So, I decided that it would be a nice cake anyway, but I could doll it up just a bit.

So I used pink lemonade instead of the usual, and I added just a tinge of red food coloring in the cake batter. You could do the same to the frosting, but I didn’t want it to look pink pink if you get my drift. I think that kind of PINK doesn’t look attractive and the cake just had a tinge as I said.

So do as you wish of course, but I think it turned out rather nicely.  You can split the layers and make it 4, but it works just as well as a two.

INGREDIENTS:

  • 1 1/3 cups granulated sugar
  • 6 tablespoons butter, softened
  • 1 tablespoon grated lemon rind
  • 3 tablespoons thawed lemonade concentrate
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 2 large egg whites
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 1/4 cups fat-free buttermilk
  • Cooking spray
  • Frosting:
  • 2 tablespoons butter, softened
  • 2 teaspoons grated lemon rind
  • 2 teaspoons thawed lemonade concentrate
  • 1/2 teaspoon vanilla extract
  • 8 ounces 1/3-less-fat cream cheese
  • 3 1/2 cups powdered sugar

 

INSTRUCTIONS:

 

  1. Preheat oven to 350°.
  2. To prepare cake, place first 5 ingredients in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add eggs and egg whites, 1 at a time, beating well after each addition. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, salt, and baking soda; stir well with a whisk. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; beat well after each addition. Add a drop or two of red coloring and stir in well.
  3. Pour batter into 2 (9-inch) round cake pans coated with cooking spray; sharply tap pans once on counter to remove air bubbles. Bake at 350° for 20 minutes or until wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Cool completely on wire rack.
  4. To prepare frosting, place 2 tablespoons butter and the next 4 ingredients (2 tablespoons butter through cream cheese) in a large bowl; beat with a mixer at high speed until fluffy. Add powdered sugar, and beat at low speed just until blended (do not overbeat). Chill 1 hour.
  5. Place 1 cake layer on a plate; spread with 1/2 cup frosting. Top with remaining cake layer. Spread remaining frosting over top and sides of cake. Store cake loosely covered in the refrigerator.

SERVES: 12

NOTES: decorate the top with sugared very thin slices of lemon if you like for a party.

SOURCE: My Recipes

OVEN: 350°

COOKING TIME: 25 minutes

 

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4 thoughts on “Pretty in Pink Lemonade Cake

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