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Pink Lemonade Cake Recipe

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Pink Lemonade Cake image


This recipe for Pink Lemonade Cake, by , is from RO COVID COOKBOOK , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Gwen Graper


For Cake:

1 cup (2 sticks) salted butter
4 eggs
3˝ cups flour
1 tsp baking powder
1/2 tsp. salt
2 cups sugar
red food coloring
1⅓ cups milk
1/4 cup frozen lemonade concentrate, thawed
1 tsp lemon extract

For Lemon Butter Frosting:
1˝ cups of unsalted butter (3 sticks), softened
15 -18 cups of powdered sugar (just have two 2lb. bags ready)
3/4 cup of freshly squeezed lemon juice, divided
1 tsp vanilla extract
2 tsp finely shredded lemon peel

1. Allow butter and eggs to stand until room temp.

2. Preheat oven to 350. Grease 2-8" or 9" round pans.

3. In a medium bowl mix flour, baking powder, and salt, and set aside.

4. In extra large bowl beat butter, add sugar, 1/8 t. of food coloring, 1 egg at a time, beating well.

5. In another bowl, stir together milk, lemonade concentrate, and extract. It will curdle, but don't worry about that. =)

6. Alternately add flour mixture and milk mixture to butter mixture beating on low.

7. Remove 1/2 (4 C.) of tinted batter and spread in 1 pan. Stir in 1/4 t. of red food coloring in remaining batter and spread in other pan.

8. Bake about 35 minutes...mine took longer (check to see if tooth pick comes out clean).

9. Cool in pans for 10 minutes. Let them finish cooling on wire racks.

While the cakes are cooling, it's time to make your frosting!

1. In a very large mixing bowl, beat the butter until nice and smooth.

2. Gradually add in 2 cups of powdered sugar, beating well.

3. Slowly beat in 1/2 cup of the lemon juice and the vanilla. I used an additional 1/4 cup of lemon juice (hence why I put 3/4 cup in the recipe), but just start with the 1/2 cup and see how it does.

4. Gradually beat in remaining powdered sugar until nice and fluffy. =) Add additional lemon juice or powdered sugar to reach the desired consistency.

After cakes are completely cooled, cut the cakes in half with a serrated knife to make four layers. Plop a little frosting on your cake plate to keep it in place. Add your layers alternating the colors and frost in between. After all the layering is finished, frost the outside of the cake and then the top.





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