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Pink Lemonade Cake




Ingredients

Ingredients for Cake
1 (18 1/4-ounce) box yellow cake mix
1 teaspoon finely grated lemon zest
2 teaspoons vanilla extract
1 teaspoon red food coloring or just enough to make the batter pink (optional)
2 tablespoons frozen pink lemonade concentrate

Ingredients for Frosting

1 cup (2 sticks) unsalted butter, softened and cubed
1 pound or 4 cups confectioners’ sugar, sifted
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 or 9-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, food coloring, and pink lemonade concentrate. Pour the batter evenly into the prepared pans. 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 1 cup butter until fluffy. Beat in the pink lemonade concentrate, vanilla and lemon zest.

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. Sprinkle with white sanding sugar.