Pink Lemonade Layer Cake
Although spring has arrived – the weather in Boston has barely made it out of the 30s and my winter jacket still holds a prominent place in my closet. It might be my optimistic thinking as I flip through friends’ pictures from their winter vacations, but I went in search of a delicious spring recipe that will be perfect for any outside party. However, until it warms up enough to venture outside for a BBQ or picnic, I guess I will have to settle for eating this cake indoors!
Pink Lemonade Layer Cake
From Paula Dean on Food Network
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened, plus more, for coating pans
- 1 (18 1/4-ounce) box white cake mix
- 1 teaspoon finely grated lemon zest
- 2 teaspoons vanilla extract
- 3 tablespoons sweetened pink lemonade drink powder
- 1 pound confectioners’ sugar
- 5 tablespoons frozen pink lemonade concentrate
- 1 teaspoon vanilla
- 1 teaspoon finely grated lemon zest
Directions:
- Preheat the oven to 350 degrees F.
- Butter 2 (8-inch) round cake pans and line the bottoms with parchment paper or waxed paper.
- Prepare the cake batter according to the package directions.
- To the batter, stir in the lemon zest, vanilla, and pink lemonade powder.
- Pour the batter evenly into the prepared pans.
- Place in oven and bake until golden and a toothpick inserted into the center of the cake comes out clean, 30 to 35 minutes.
- Let the cakes cool in the pans for 10 minutes.
- Carefully turn the cakes out onto a wire rack to cool completely.
- While the cake is baking, prepare the frosting by beating together the confectioners’ sugar and remaining 1 cup butter until fluffy.
- Beat in the remaining frosting ingredients until combined.
- 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.
Lauren Bocskocsky is a Project Manager at Mom Central Consulting.
Mom Central