Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, pink lemonade cake. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

The most delicious Pink Lemonade Cake from Scratch! I just love the uniqueness of this recipe and flavor- Pink Lemonade Cake isn't a dessert that you see too often, but it should be! Bring to room temperature before frosting cake.

Pink lemonade cake is one of the most popular of recent trending meals on earth. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. They’re nice and they look fantastic. Pink lemonade cake is something that I have loved my entire life.

To get started with this recipe, we have to first prepare a few ingredients. You can cook pink lemonade cake using 15 ingredients and 12 steps. Here is how you can achieve that.

The ingredients needed to make Pink lemonade cake:

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

Each bite is the perfect combination of sweet, citrusy goodness! With some pink lemonade concentrate and a box of Betty Crocker™ Super Moist™ natural vanilla cake mix, you can create uniquely colorful pretty-in-pink cupcakes. MORE+ LESS Our cheery Pink Lemonade Cake holds the spot as one of our all-time favorite cakes to make when the Southern sun is beating down. Recipe courtesy of Jocelyn Delk Adams.

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.

Pink Lemonade Mega Cake with Lemon Curd, Raspberries, and Vanilla Cake! I have no idea why you are laughing because I am completely serious about this cake. This cake is going to draw your. Rich, buttery, tender Pink Lemonade Pound Cake smothered with delectable tangy Lemon Buttercream frosting is wonderfully delicious and perfect for birthday parties. This Pink Lemonade Cake is easy to make and is bursting with lemon flavor in both the cake and the frosting!

So that is going to wrap it up with this exceptional food pink lemonade cake recipe. Thank you very much for reading. I’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!