Pink Lemonade Cake Recipe

Before I begin the recipe, I wanted to show you an unhappy Chow Chow.


It was raining outside and Chows do not like rain.


If you look closely, you can see that the rain makes her hair frizz.


She is much happier when she is dry with the breeze blowing in her face.


Yesterday was my wonderful daughter's 25 th birthday. She requested that I make a recipe she found in a magazine. I don't like cake. I have a few that I make often which are terrific, I was not too sure of this recipe. It called for things I normally would never bake with. But I could not turn down my daughter's request. I started by spraying three 8 inch cake pans.


I always line them with parchment paper and then spray the paper too. Preheat the oven to 350 degrees.


You put 1 1/2 cups of softened butter in the bowl of your mixer.


Beat the butter with 1 1/4 cups of granulated sugar.


This is one of those things I ordinarily would not use.


But add 1/2 cup of dry pink lemonade mix to the butter and sugar and beat until fluffy.




Add four eggs beating after adding each one.


Add 1/2 teaspoon of lemon extract.


And add the zest of one lemon.


Then beat in 4 teaspoons of baking powder. If using unsalted butter, add 1/4 tsp. of salt.


Measure out 2 1/2 cups of whole milk.


You will need 4 cups of cake flour.


Mix these in alternating the flour with the milk until you have a smooth batter.


Divide them evenly between the 3 pans.


Bake for about 30 minutes in a 350 degree oven or until a toothpick inserted in the middle comes out clean. Let them cool in the pans for 10 minutes.


Remove from pans and let them cool on racks. While they are cooling, make the lemonade butter cream frosting.


You will need 6 cups of powdered sugar.


Put 1 1/2 cups softened butter in the bowl of your mixer.


Another ingredient I never use.


Add 6 tablespoons of the defrosted lemonade concentrate to the butter.


Add the zest of 1 lemon. Beat this all together gradually adding the powdered sugar until it is smooth.


If you live near an Ikea, check out this product. These are reusable doilies.


Look how cute this one is. All you do is wipe them off and you can use them over and over. I don't remember what they cost but they were cheap.


Now the cake is ready to be frosted.


I always put pieces of waxed paper just around the edge of the bottom layer to keep the frosting off of the plate and doily. After frosting, you just slip the paper out and the plate is perfectly clean.


Cover the top of the first layer with frosting.


Place a second layer on top and gently press down on it. Cover this layer with frosting.


Place the 3rd layer on top and again, press down gently.


Frost the sides first and then cover the top with frosting. I followed the recipe precisely. If you decide to make this, use more of the defrosted pink lemonade juice to get a thinner consistency. This is a bit more rustic finish than I would have preferred.


I will repeat....I do not like cake. This one was no exception. My daughter thought it was ok. It is a very dense and heavy cake.


My son and husband liked it a lot. The Blog Tech walked in here this morning lamenting that the cake had gone to his sister's house and now he had no more cake to eat.

I have a number of cake recipes that are so good that even I will take one bite. Some of them will be shown on future posts and I think a few are on my sidebar.

Another tip for this recipe in case you decide to try it, I think 4 teaspoons of baking powder is too much. I would add perhaps 2 1/2 teaspoons.

Thank you for all the birthday wishes for my daughter!

*** There is still time to enter the giveaway by clicking on the button on the sidebar.