Pink Lemonade Cake

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.

 

Okay, we had to have a piece!!! The co-workers would understand....

Light and fluffy!

 Like a slice of summer.

I am participating in Foodie Friday at Designs by Gollum

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.