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Pink lemonade cake
Pink lemonade cake

Before you jump to Pink lemonade cake recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Life.

The benefits of healthy eating are nowadays being given more attention than ever before and there are good reasons for this. Poor diet is a contributing factor in health conditions such as heart disease and hypertension which can put a drain on the economy. While we’re always being advised to follow healthy eating habits, it is also easier than ever to depend on fast food and other convenience items that are not beneficial for us. It is likely that lots of people assume it will take so much effort to eat a healthy diet or that they have to make a large scale change to the way they live. It is possible, however, to make several small changes that can start to make a positive impact to our day-to-day eating habits.

You can make similar changes with the oils that you use to cook your food. Olive oil, for example, has monounsaturated fats which are known as the good fats that fight the effects of bad cholesterol. It is also a rich source of Vitamin E which has many benefits and is also good for your skin. Even though you may already eat a great deal of fruits and veggies, you may want to consider how fresh they are. If you go for organic foods, you can avoid the problem of consuming crops that may have been sprayed with deadly pesticides. You can be certain that you’re getting the most nutritional benefits from your fresh produce if you can locate a local supplier since you will be able to get the fruit when it is the freshest and ripest.

Hence, it should be quite obvious that it’s not difficult to add healthy eating to your life.

We hope you got insight from reading it, now let’s go back to pink lemonade cake recipe. To cook pink lemonade cake you only need 15 ingredients and 12 steps. Here is how you cook that.

The ingredients needed to prepare Pink lemonade cake:
  1. Take cake
  2. Take 1 cup butter
  3. Get 4 eggs
  4. Provide 3 1/3 cup all-purpose flour
  5. You need 1 tbsp baking powder
  6. Provide 1/2 tsp salt
  7. Get 2 cup sugar
  8. Use 1 1/3 cup milk
  9. Take 1/4 cup frozen lemonade concentrate, thawed
  10. You need 1 tsp PURE lemon extract
  11. Take lemonade butter frosting
  12. You need 3 cup unsalted butter, softened
  13. Use 2 16 oz. jars of marshmallow creme
  14. You need 1 cup powdered sugar
  15. Prepare 2 tsp PURE lemon extract
Instructions to make Pink lemonade cake:
  1. DIRECTIONS FOR THE CAKE
  2. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, grease two 9x2-inch round cake pans. Line bottoms with parchment; grease paper. Flour pans, tapping to remove excess; set aside. In medium bowl stir together 3-1/3 cups flour, baking powder, and salt; set aside.
  3. Preheat oven to 350°F. In an extra-large mixing bowl beat butter with mixer on medium to high for 30 seconds. Gradually add sugar, about 1/4 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; beat to combine. Add eggs one at a time, beating well after each addition.
  4. 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. Remove half (4 cups) the batter; spread in one pan. In remaining batter, stir 1/4 tsp. red food coloring. Spread in second pan. Bake about 35 minutes, until tops spring back when lightly touched.
  5. Cool in pans on wire racks for 10 minutes. Remove layers from pans; peel off waxed paper. Cool completely on wire racks. Trim off domed tops of layers so cake will stand flat. Cut each layer horizontally in half, making four layers. Brush crumbs from layers.
  6. Place one dark pink layer, cut-side down, on a plate. Spread 1 cup frosting just to edges. Top with a light pink layer, followed by second dark pink layer, spreading frosting on each just to edges. Stack final light pink layer, cut-side down. Spread frosting on top and sides as desired.
  7. HELPFUL HINTS:
  8. Evenly color layers - - To incorporate food coloring evenly in batter, add the first portion of food coloring to butter and sugar mixture before adding eggs.
  9. How To Split Layers - - To split layers, stack small wooden blocks the width of the layer desired next to the layer. With a gentle sawing motion, slice around the cake to the center. Brush off crumbs.
  10. DIRECTIONS FOR FROSTING:
  11. In very large mixing bowl beat softened butter with mixer on medium for 30 seconds, until light and fluffy. Add marshmallow creme and lemonade concentrate. Beat until smooth, scraping sides of bowl. Add powdered sugar and extract; beat until light and fluffy. (If frosting is stiff, soften in microwave no more than 10 seconds, then beat until smooth.)
  12. Frost Pink Lemonade Cake. To store frosting, cover and refrigerate up to 3 days or freeze up to 1 month. Bring to room temperature before frosting cake. Makes 6 cups.

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