When the
summer gets too hot... we need a fun light flavorful cake. This cake tastes
like sitting on the porch, swinging your legs and drinking cool lemonade on a
hot summer night.
Preheat oven
to 350 degrees, Prepare three 9 inch cake pans with butter and flour. In a separate
bowl, combine cake flour, baking powder, salt.
Cream butter and sugar
And pink lemonade drink mix until the mixture is fluffy.
Add four
eggs, one egg at a time and lemon extract. I like to have the eggs at room
temperature. Add the dry
ingredients to the butter mixture alternating between the dry ingredients and
milk. Starting and ending with the flour mixture.
I use a scale
and separate the cake batter evenly between the three cake pans.
Bake for 25
to 30 minutes, until a toothpick comes out clean.
Let cool for
about two hours. Then frost with Lemonade Butter cream.
My daughter
and I baked this cake for her lovely co-workers at Energy Solutions.
They are always checking out this blog and I wanted to reward them for
their loyalty!!!! I love them and yes, I would adopt them.
Light and fluffy!
Like a slice of summer.
Pink Lemonade Cake
1 1/2 c. butter, softened
1 1/4 c. sugar
1/2 c. pink lemonade drink mix
4 eggs
1/2 t. lemon extract
4 c. cake flour
4 t. baking powder
1/4 t. salt
2 1/2 c. milk
Lemonade
Butter cream
1 1/2 c. butter, softened
6 T. frozen lemonade concentrate,
thawed
1 t. lemon zest
6 c. confectioner's sugar
In a large bowl, beat butter, lemon
concentrate and lemon zest at medium speed with an electric mixer. Gradually
add confectioner's sugar until light and fluffy.
I love pink lemonade....wish I could eat cake....I enjoyed looking at yours...
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