Good afternoon, I are going to share those Again looking for a pink lemonade cake recipe that is appetizing How to making it is very easy. Just need patience and persistence. So that pink lemonade cake has aroma and taste that can to arouse appetite.

In order for the taste of pink lemonade cake, you need to pay attention start from the type of ingredients, then selection of ingredients that are fresh until how to process and serve it. No need Confused if want to prepare pink lemonade cake good as long as you know the trick and how to make this dish able be serving very special.

Ingredients and seasonings required exist in make

1. Take cake
2. Prepare 1 cup butter
3. Use 4 eggs
4. Prepare 3 1/3 cup all-purpose flour
5. Prepare 1 tbsp baking powder
6. Prepare 1/2 tsp salt
7. Prepare 2 cup sugar
8. Use 1 1/3 cup milk
9. Take 1/4 cup frozen lemonade concentrate, thawed
10. Prepare 1 tsp PURE lemon extract
11. Take lemonade butter frosting
12. Use 3 cup unsalted butter, softened
13. Use 2 16 oz. jars of marshmallow creme
14. Prepare 1 cup powdered sugar
15. Prepare 2 tsp PURE lemon extract

With the mixer on low speed, add the slices of butter a few pieces at a time to the dry ingredients. Increase the mixer to medium speed and beat until the dry ingredients look crumbly like coarse sand. Divide the batter evenly between the two pans. In a small mixing bowl whisk together the pink lemonade concentrate, milk, vegetable oil, eggs, lemon extract, and pink food color.

Step by step 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.
13. Done and ready to serve!

Place butter and sugar in a medium bowl. Using a hand mixer, beat until well blended. Add eggs one at a time, beating until combined. In a separate small bowl, whisk together flour, baking powder, baking soda, and salt. Place cake layers on a rack to finish cooling.

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