Pink Lemonade Cake, and Lemon Frosting.
This was an experiment I was dying to try. I saw Paula Dean make a similar cake on the Food channel, and I figured it was worth a shot. Oooh my gosh guys. It is so good and so refreshing. It’s literally pink lemonade… in cake form. The icing is really light and fluffy, and if you do the cake properly — it’s magical.
Now, the trick to a fluffy white cake is MILK. Lots of it. And putting ingredients in the right order. Don’t just throw the ingredients all in one bowl, make sure you separate the dry from the wet, and then mix. I found a simple white cake recipe and then edited it. Here’s my version for a simple, easy-peasy, white cake:
- 2 Cups of white sugar
- 1 Cup of butter, soft NOT melted
- 4 Eggs
- 4 teaspoons of vanilla extract
- A couple drops of red dye (as needed)
- 3 Cups all-purpose flour
- 3 1/2 Teaspoons of baking powder
- 1 teaspoon salt
- 1 1/2 Cups of milk
- 3/4 Cup of Pink Lemonade
- 2 freshly squeezed lemons
DIRECTIONS: Preheat oven to 350 F. Grease and flour two 9x9 inch round pans.
In a large bowl cream together sugar and butter. Beat in eggs ONE at a time. Stir in vanilla and red dye. In a separate medium bowl, whisk flour, baking powder and salt. Slowly add to the butter/egg mixture, and whisk well, until thoroughly combined. Slowly pour in milk, while still whisking. Then add pink lemonade and freshly squeezed lemon juice. Pour batter into your two prepared cake pans.
Bake for 40 - 45 minutes in preheated oven. Let cool COMPLETELY before frosting. Overnight is best.
- 1 Cup unsalted butter, softened NOT melted
- 1 teaspoon fresh lemon juice
- 1 teaspoon vanilla extract
- 2 teaspoons (or as needed) of very cold milk
- 2 teaspoons (or as needed) of pink lemonade
- 1 lb confectioners sugar (around 4 3/4 - 5 1/2 cups, as needed.)
DIRECTIONS: This is the best part of the whole thing! In large bowl beat together the powdered sugar and butter, until fluffy. Add the remaining ingredients until totally combined, smooth and fluffy. Then frost away!! Have fun! :D Add a drop of dye if you’d like.
*For the middle of the cakI love to take strawberry jam, a drop of fresh lemon juice, and whisk it until it’s super smooth. Then I spread it in between the layers.
I am baking the crap out of this.