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Pink Lemonade Layer Cake Recipe

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This recipe for Pink Lemonade Layer Cake is from The Hoemann Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cake:
Butter for coating pans
1 - 18.25 oz white cake mix
3 Tbsp pink lemonade drink powder
3 eggs
1/3 cup vegetable oil
1 tsp finely grated lemon zest

Frosting:
1 pound powdered sugar
1/2 cup unsalted butter, softened
3 Tbsp frozen pink lemonade concentrate
1 tsp vanilla
1 tsp finely graded lemon zest
Directions:
Directions:
Preheat oven to 350º. Butter 2 - 8 inch round cake pans, line bottom with parchment or wax paper. In a large bowl, stir together cake mix and lemonade powder. Prepare cake batter according to package directions, using the eggs and oil. Stir the lemon zest into batter. Pour batter evenly into prepared pans. Bake for 30 - 35 minutes or until golden brown. Let cakes cool in pans for 10 minutes. Carefully turn cakes out onto a wire rack to cool completely. Beat together powdered sugar and butter until fluffy. Beat in remaining frosting ingredients.
Transfer one cake to a cake stand or large platter. Using an offset spatula, spread the top of the cake with a layer of frosting, place the second cake on top of the first. Spread the remaining frosting over the top and sides of both layers.

 

 

 

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