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Pink lemonade cake
Pink lemonade cake

Before you jump to Pink lemonade cake recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be Difficult.

The benefits of healthy eating are now being given more publicity than ever before and there are good reasons why this is so. The overall economy is affected by the number of individuals who are suffering from health problems such as high blood pressure, which is directly related to poor eating habits. There are more and more efforts to try to get people to adopt a healthier way of living and nonetheless it is also easier than ever to rely on fast, convenient food that is not good for our health. It is likely that lots of people assume it will take great effort to eat a healthy diet or that they have to make a large scale change to their way of life. Contrary to that information, people can alter their eating habits for the better by implementing several small changes.

To see results, it is definitely not a requirement to drastically modify your eating habits. It’s not a bad idea if you want to make big changes, but the most vital thing is to gradually switch to making healthier eating choices. Soon enough, you will likely find that you will eat more and more healthy food as your taste buds get accustomed to the change. Over time, your eating habits will change and your new eating habits will completely replace the way you ate before.

Hence, it should be somewhat obvious that it’s not hard to add healthy eating to your life.

We hope you got benefit from reading it, now let’s go back to pink lemonade cake recipe. You can cook pink lemonade cake using 15 ingredients and 12 steps. Here is how you do it.

The ingredients needed to prepare Pink lemonade cake:
  1. Use cake
  2. Get 1 cup butter
  3. Use 4 eggs
  4. Provide 3 1/3 cup all-purpose flour
  5. Use 1 tbsp baking powder
  6. Use 1/2 tsp salt
  7. Use 2 cup sugar
  8. Provide 1 1/3 cup milk
  9. Take 1/4 cup frozen lemonade concentrate, thawed
  10. Prepare 1 tsp PURE lemon extract
  11. Provide lemonade butter frosting
  12. Take 3 cup unsalted butter, softened
  13. Provide 2 16 oz. jars of marshmallow creme
  14. Provide 1 cup powdered sugar
  15. You need 2 tsp PURE lemon extract
Instructions to make Pink lemonade cake:
  1. DIRECTIONS FOR THE CAKE
  2. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, grease two 9x2-inch round cake pans. Line bottoms with parchment; grease paper. Flour pans, tapping to remove excess; set aside. In medium bowl stir together 3-1/3 cups flour, baking powder, and salt; set aside.
  3. Preheat oven to 350°F. In an extra-large mixing bowl beat butter with mixer on medium to high for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium until well combined. Scrape sides of bowl; beat 2 minutes more. Add 1/8 tsp. red food coloring; beat to combine. Add eggs one at a time, beating well after each addition.
  4. In bowl stir together milk, lemonade concentrate, and extract (mixture will look curdled). Alternately add flour mixture and milk mixture to butter mixture, beating on low after each addition just until combined. Remove half (4 cups) the batter; spread in one pan. In remaining batter, stir 1/4 tsp. red food coloring. Spread in second pan. Bake about 35 minutes, until tops spring back when lightly touched.
  5. Cool in pans on wire racks for 10 minutes. Remove layers from pans; peel off waxed paper. Cool completely on wire racks. Trim off domed tops of layers so cake will stand flat. Cut each layer horizontally in half, making four layers. Brush crumbs from layers.
  6. Place one dark pink layer, cut-side down, on a plate. Spread 1 cup frosting just to edges. Top with a light pink layer, followed by second dark pink layer, spreading frosting on each just to edges. Stack final light pink layer, cut-side down. Spread frosting on top and sides as desired.
  7. HELPFUL HINTS:
  8. Evenly color layers - - To incorporate food coloring evenly in batter, add the first portion of food coloring to butter and sugar mixture before adding eggs.
  9. How To Split Layers - - To split layers, stack small wooden blocks the width of the layer desired next to the layer. With a gentle sawing motion, slice around the cake to the center. Brush off crumbs.
  10. DIRECTIONS FOR FROSTING:
  11. In very large mixing bowl beat softened butter with mixer on medium for 30 seconds, until light and fluffy. Add marshmallow creme and lemonade concentrate. Beat until smooth, scraping sides of bowl. Add powdered sugar and extract; beat until light and fluffy. (If frosting is stiff, soften in microwave no more than 10 seconds, then beat until smooth.)
  12. Frost Pink Lemonade Cake. To store frosting, cover and refrigerate up to 3 days or freeze up to 1 month. Bring to room temperature before frosting cake. Makes 6 cups.

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