Pink Lemonade Cake

I know that for some people, a day without chocolate is like a day without living. There are others I know that aren't the biggest fans of chocolate.  Gasp!  No, it's true.  I tend to favor caramel, myself, but there are some who prefer the tang of a Pink Lemonade Cake.  A friend posted a recipe on Facebook and it inspired me to bake this delicious dessert.  For the first time, however, I had a cake turn out badly and I still have no idea what happened.  The center never baked and the outside burned.  After I took it out of the oven, it imploded just a little. Not one to give up, I quickly googled more Pink Lemonade recipes and happened to one I will share with you today that was posted by Better Homes and Gardens.  It's delicious, but that's partially due to the Lemon Buttercream recipe I found on the Wilton website. 

Better Homes and Gardens Pink Lemonade Cake

1 cup butter

4 eggs

3 1/3 cups all-purpose flour

1 Tbs. baking powder

½ tsp. salt

2 cups sugar

Red food coloring (I used pink)

1 1/3 cups milk

¼ cup frozen lemonade concentrate, thawed

1 tsp. pure lemon extract

Allow butter and eggs to stand at room temperature for at least 30 minutes. Meanwhile, grease two 9x2 inch round cake pans; set aside. In medium bowl stir together 3-1/3 cups flour, baking powder, and salt; set aside (I sifted).

Preheat oven to 350ºF. In an extra-large mixing bowl beat butter with mixer on medium to high for 30 seconds. Gradually add sugar, about ¼ cup at a time, beating on medium until well combined. Scrape sides of bowl; beat 2 minutes more. Add 1/8 tsp. red food coloring (or as much pink to achieve the color you wish); beat to combine. Add eggs one at a time, beating well after each addition.

In bowl stir together milk, lemonade concentrate, and extract (mixture will look curdled). Alternately add flour mixture and milk mixture to butter mixture, beating on low after each addition just until combined. Divide batter equally among pans (you may want to use three pans if you don't have 9 inch cake pans).

Bake about 35 minutes, until tops spring back when lightly touched. Meanwhile, prepare Lemon Buttercream Frosting.

Wilton's Lemon Buttercream Frosting

½ cup solid vegetable shortening

½ cup butter, softened

2 Tbs. Lemon juice

1 tsp. lemon zest

(I also included 1 tsp. lemon extract)

4 cups confectioner’s sugar, sifted

Milk or Lemon Juice (as needed)

In electric mixer, cream shortening and butter until light and fluffy. Add lemon juice and zest; beat well. Gradually add sugar, one cup at a time, beating well on medium speed (you may want to turn mixer off while adding the sugar). Scrape sides and bottom of bowl often. Add lemon extract at this time for a little extra lemon flavor. When all sugar has been mixed in, if icing is dry, add additional juice or milk and beat at medium speed until light and fluffy (I used milk here to make it creamier).

Keep icing covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Re-whip before using.

I hope this goes well for you.  It was very moist and very tasty. Enjoy!!

Comments welcomed!!