PINK LEMONADE CAKE
When you want to make a cake that will dazzle and delight, try this pink lemonade cake recipe. The tall beauty is not only delicious, it's lovely to look at, too.
Provided by BHG Test Kitchen
Time 2h35m
Number Of Ingredients 15
Steps:
- 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.
- 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.
- 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. Meanwhile, prepare Lemonade Butter Frosting.
- Cool in pans on wire racks for 10 minutes. Remove layers from pans; peel off 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.
- 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. Lemonade Butter Frosting
- 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.)
- 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.
Nutrition Facts : Calories 583 kcal, Carbohydrate 72 g, Cholesterol 124 mg, Protein 5 g, SaturatedFat 20 g, Sodium 442 mg, Sugar 47 g, Fat 32 g, TransFat 1 g, UnsaturatedFat 9 g
PINK LEMONADE STAND CAKE
If you love a moist and creamy cake, this is it. Lemon juice and lemonade give the layers a tangy touch, and the cream cheese frosting with sprinkles makes it pretty. -Lauren Knoelke, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 12 servings.
Number Of Ingredients 21
Steps:
- Preheat oven to 350°. Line bottoms of three greased 8-in. round baking pans with parchment; grease paper., In a small bowl, whisk the first 5 ingredients until blended. In a large bowl, cream butter, sugar and lemon zest until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk mixture, beating well after each addition., Transfer batter to prepared pans. Bake until a toothpick inserted in center comes out clean, 20-24 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For frosting, in a large bowl, beat butter, cream cheese and lemon zest until smooth. Gradually beat in confectioners' sugar and 1/3 cup lemonade concentrate. If necessary, refrigerate until spreadable, up to 1 hour., Place 1 cake layer on a serving plate. Brush 1 tablespoon lemonade concentrate over cake; spread with 1/2 cup frosting. Repeat layers. Top with remaining cake layer; brush remaining lemonade concentrate over top., Spread remaining frosting over top and sides of cake., Decorate with sprinkles. Refrigerate until serving.
Nutrition Facts : Calories 732 calories, Fat 39g fat (24g saturated fat), Cholesterol 172mg cholesterol, Sodium 291mg sodium, Carbohydrate 91g carbohydrate (68g sugars, Fiber 1g fiber), Protein 7g protein.
PINK LEMONADE CAKE FROM SCRATCH
This moist and delicious Pink Lemonade Layer Cake has the perfect amount of tartness, which is balanced with a luscious layer of lemon cream cheese frosting!
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees
- Grease and flour two 8 x 2 inch round pans
- In the bowl of your mixer add the dry ingredients, flour, sugar, salt and baking powder. Whisk to combine dry ingredients for 30 seconds.
- In a separate bowl, add the eggs, Pink Lemonade concentrate, lemon extract, zest & milk.
- 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. Scrape sides and bottom of the bowl.
- Method is important when using Reverse Creaming. With the mixer on low speed SLOWLY ADD 1/2 of the egg mixture, increase to medium speed for 1 1/2 minutes. The batter will become thick and fluffy. Scrape the bottom and sides of the bowl. ADD THE PINK GEL COLOR, Add the remaining egg mixture in 2 pourings, beating for 20 seconds after each addition.
- Bake at 350 degrees for 25 to 30 minutes or until a toothpick inserted into the center comes out clean or with just a few crumbs attached.
- Let the cakes cool in the pan 10 minutes, then turn out.
- Works well for cupcakes
- Makes 7 cups batter
- Cut butter into 1/2 inch slices and add to the bowl of your mixer, beat until smooth.
- Cut the cream cheese into pieces and add to the butter, beating until blended.
- Add the lemon juice and lemon zest. 1 teaspoon lemon extract, optional for a stronger lemon flavor.
- Gradually add powdered sugar and beat until well blended.
PINK LEMONADE CAKE
Bake up our Pink Lemonade Cake for your next special event. The best part is there's no fancy baking skills needed to make our Pink Lemonade Cake.
Provided by My Food and Family
Categories Recipes
Time 1h28m
Yield 16 servings
Number Of Ingredients 8
Steps:
- Reserve 1 Tbsp. dry drink mix. Place remaining drink mix in large bowl. Add water measure listed on cake mix package; stir until mix is dissolved. Add cake mix with oil and eggs (listed on cake mix package); beat with mixer until blended. Stir in food coloring. Pour into 2 greased and floured 9-inch round pans.
- Bake 28 min. or until toothpick inserted in centers comes out clean. Cool cakes 10 min.; remove from pans to wire racks. Cool completely.
- Beat reserved drink mix and remaining ingredients with mixer until blended. Stack cake layers on plate, filling and frosting with cream cheese frosting.
Nutrition Facts : Calories 370, Fat 14 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 55 mg, Sodium 300 mg, Carbohydrate 57 g, Fiber 0.6349 g, Sugar 45 g, Protein 3 g
PINK LEMONADE CUPCAKES
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.
Provided by Bree Hester
Categories Dessert
Time 1h30m
Yield 24
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. Make cake batter as directed on box, using cake mix, 3/4 cup lemonade concentrate, 1/2 cup oil, the water, eggs and food color. Divide batter evenly among muffin cups.
- Bake 20 to 22 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
- In large bowl, beat frosting, 6 tablespoons lemonade concentrate and the food color with electric mixer on low speed until blended. Frost cooled cupcakes. Garnish tops with candy sprinkles.
Nutrition Facts : ServingSize 1 Serving
PINK ANGEL FOOD CAKE
Pink lemonade-flavor drink mix gives angel food cake mix its delicate hue. Top with mixed berries for the win.
Provided by My Food and Family
Categories Recipes
Time 1h3m
Yield 12 servings
Number Of Ingredients 4
Steps:
- Prepare cake batter and bake in 10-inch tube pan as directed on package, dissolving the drink mix in measure of water listed on cake mix package before beating with the dry cake mix.
- Cool 5 min. on wire rack. Invert pan; cool cake completely. Loosen cake from sides of pan with knife. Gently remove cake from pan.
- Slice cake. Serve topped with COOL WHIP and berries.
Nutrition Facts : Calories 190, Fat 2 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 190 mg, Carbohydrate 41 g, Fiber 1 g, Sugar 28 g, Protein 4 g
PINK LEMONADE POUND CAKE RECIPE - (4.1/5)
Provided by VerneJ
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 350 degrees F. Grease and flour one 10-inch tube pan or bundt pan. 2. Combine the cake mix, lemon pudding mix, eggs, vegetable oil, 1/2 cup lemon concentrate and the milk. Mix until smooth. Pour the batter into the prepared pan. 3. Bake at 350 degrees F for 50 minutes to 1 hour. If your oven runs hot be sure to adjust accordingly! 4. Remove from oven and prick cake all over with a fork. Immediately pour lemonade glaze over top of cake. 5. Let cake stand in pan until almost cool. LEMONADE GLAZE: Combine the thawed frozen lemonade and the powder sugar Mix thoroughly and pour over still warm cake
HOMEMADE PINK LEMONADE
Mix up a jug of this refreshing, still, cloudy lemonade made from zingy lemons and plump raspberries
Provided by Sarah Cook
Categories Afternoon tea
Time 10m
Yield Makes 1 large jug- enough for 6
Number Of Ingredients 4
Steps:
- Pare the zest from the lemons with a peeler, removing as little white pith as possible - cut away any pith you can from the strips. Juice the lemons and mix the juice, zest, sugar and raspberries with 1.2 litres of boiling water. Let cool, then sieve, pressing through juice with the back of a spoon. Add sugar to taste and chill in jugs. To serve, add a few lemon slices, raspberries and lots of ice.
Nutrition Facts : Calories 141 calories, Carbohydrate 35 grams carbohydrates, Sugar 35 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein
PINK LEMONADE
Adding raspberries to homemade lemonade gives it a tangy flavour and turns it a vivid pink
Provided by Good Food team
Time 10m
Yield Makes 350ml syrup
Number Of Ingredients 5
Steps:
- Place all the ingredients in a large saucepan and pour over 350ml cold water. Bring to the boil, stirring often, then leave to cool. Pour through a sieve, pressing down with a spoon to extract all the juices. The syrup can now be stored in the fridge for up to 1 week. To serve, pour a little into a glass and top up with sparkling or still water, ice and mint.
Nutrition Facts : Calories 57 calories, Carbohydrate 15 grams carbohydrates, Sugar 15 grams sugar
PINK LEMONADE CAKE
Pink Lemonade Cake is moist, tangy and the perfect summertime treat! Made from scratch with no frozen concentrate, this Pink Lemonade Cake is covered in lemon buttercream frosting and celebrates your favorite summertime drink with its bright pink cake color.
Provided by Heather - A Wicked Whisk
Categories Dessert
Number Of Ingredients 16
Steps:
- To make this Pink Lemonade Cake, start by preheating oven to 350 degrees. Butter your baking pans and line the bottom with parchment paper. Next, add softened butter and sugar to a large mixing bowl and cream together. In a small bowl, add cake flour, baking powder and salt then whisk to combine. Set aside. In a small bowl, separate your eggs so that you only have egg whites in your bowl. Add your egg whites and milk to your butter mixture and beat to combine. To your butter mixutre, add in your lemon juice and lemon zest followed by your dry ingredients, adding 1/3 of your dry ingredients at a time until all has been incorporated. Add in a few drops of pink gel food coloring and mix until you reach the desired color. Divide your batter evenly into the three baking pans and bake for 30-35 minutes.
- Remove from oven and let cool 10 minutes before removing cake from pan and moving cakes to cool completely on a baking rack. Once cooled, make your lemon buttercream frosting by adding softened butter to a large mixing bowl and beating until creamy. Add in sifted powdered sugar, salt, juice and zest of one lemon and 1-2 tablespoons of milk along with a drop or two yellow gel food coloring. Beat until fluffy then assemble your Pink Lemonade Cake.
- Start by trimming off the tops of the cakes where they have 'domed' up a bit. Lay your first cake layer upside down on the plate and cover with a layer of lemon buttercream frosting. Stack the second cake (again upside down) on top of the first and repeat with a layer of frosting. Add the final layer of cake (yes.. upside down) and finish frosting your cake top and sides. Serve immediately.
Nutrition Facts : ServingSize 12 g, Calories 692.5 kcal, Carbohydrate 93.1 g, Protein 6.5 g, Fat 33.9 g, SaturatedFat 20.4 g, Cholesterol 178.7 mg, Sodium 303.5 mg, Fiber 0.1 g, Sugar 65.5 g, UnsaturatedFat 11.7 g
PINK LEMONADE CAKE
There were several of you interested in the Pink Lemonade cake recipe that we had for easter. It is absolutely my new very favorite thing in this world. It is SO dense and has the perfect crumb but at the same time it is wonderfully moist! Hope you try it soon and when you do, I hope you let me know what you think. Also, please note, that if the recipe says BUTTER, or CAKE FLOUR, please, do not substitute. I also think this would make WONDERFUL cupcakes, for a bridal shower or baby shower as they cake is the perfect shade of pink!
Provided by HillBillyFilly
Categories Dessert
Time 34m
Yield 1 Cake, 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350. Spray 3 nine inch round cake pans with baking spray with flour.
- In a large bowl beat butter, sugar and lemonade drink mix at medium speed with a mixer until fluffy. Add eggs one at a time, beating well after each addition. Beat in lemon extract.
- In a medium bowl combine cake flour, baking powder and salt. Add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture.
- Spoon batter into prepared pans, dividing evenly among all three pans. Bake cakes for 24-30 minutes or until a wooden pick inserted in center of cake comes out clean. DO NOT OVERBAKE. Let cakes cool in pans for 10 minutes. Remove from pans and let cool on counter or on wire racks.
- Frost with Lemonade Butter Cream Frosting.
Nutrition Facts : Calories 608.3, Fat 32.2, SaturatedFat 19.6, Cholesterol 156.2, Sodium 506.1, Carbohydrate 71.2, Fiber 0.9, Sugar 25.2, Protein 9.3
PINK LEMONADE LAYER CAKE
A refreshing tart and sweet cake. Recipe originally came from The Deen Brothers "Ya'll Come Eat" cookbook. I have changed it up slightly to suit my tastes. The directions said to follow the cake box recipe and gave the amounts for the eggs and oil but nothing said about water. My cake box said to add 1 cup water so if yours says to use less than use less. I also used more drink powder in cake mix and more concentrate in the frosting. I also added a few drops of pink food coloring to make the frosting really look like pink lemonade. Cheater tip: I have been using a 9x13 baking pan lately so I don't have to frost layers for time sake. Also, I have been using a can of vanilla pre mixed frosting and adding the lemon zest and lemonade powder to it. So much easier and tastes just as good.
Provided by nascarmom
Categories Dessert
Time 40m
Yield 1 2 layer cake, 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350. Butter two 8 inch round cake pans and line the bottoms with parchment paper or waxed paper and set aside.
- For the cake, in a large bowl, stir together the package directions, using the eggs and oil and water. Stir in the zest . Pour the batter evenly into the prepared pans. Bake for 30 minutes or until golden and toothpick inserted in the centers of the cakes comes out clean.
- Let the cakes cool in the pans for 10 minutes. Carefully turn cakes out onto a wire rack to cool completely.
- For the frosting, beat together the confectioners sugar and butter until fluffy. Beat in the remaining frosting ingredients until combined. I added a few drops of pink food coloring.
- Transfer one cake to a cake stand or large plate. Using an offset spatula, spread the top of the cake mix 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.
- I put mine in the refrigerator to stay chilled.
Nutrition Facts : Calories 579.1, Fat 23.7, SaturatedFat 8.1, Cholesterol 87.8, Sodium 369.8, Carbohydrate 89.1, Fiber 0.5, Sugar 73, Protein 4.4
PINK LEMONADE CAKE
This Pink Lemonade Cake is so pretty and perfect for Spring and Summer plus it is so easily made in a sheet cake style with a cake mix.
Provided by Tara Noland
Time 50m
Number Of Ingredients 16
Steps:
- For the cake: Preheat the oven to 350F. Grease a 9x13" baking dish and set aside. Add the cake mix, lemonade, water, oil, eggs, lemon extract, zest of a lemon and pink food coloring to a large mixing bowl of a stand-up mixer. Start low and increase speed beating on medium for 2 min. Pour the batter into the prepared baking dish. Bake for 25-30 min. or as per instructions on the box or until a toothpick inserted in the middle comes out clean. Cool in pan completely on a wire rack and make the frosting. For the buttercream: In a bowl of a stand-up mixer slowly whip the softened butter. Add the icing sugar slowly until all is incorporated. Then add the lemonade, lemon extract, and food coloring and beat on medium-high until fluffy. If still too thick then add a bit of water, 1/2 Tbsp. at a time to desired thickness. Once the cake is cooled completely you can ice with the buttercream. Cover and refrigerate until ready to serve.
Nutrition Facts : Calories 304 calories, Carbohydrate 19 grams carbohydrates, Cholesterol 93 milligrams cholesterol, Fat 25 grams fat, Fiber 0 grams fiber, Protein 3 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 1, Sodium 176 milligrams sodium, Sugar 13 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 12 grams unsaturated fat
PINK LEMONADE CAKE
Bursting with lemon flavor, this Pink Lemonade Cake takes your favorite Summer drink from the glass to a plate! Each bite is the perfect combination of sweet, citrusy goodness!
Provided by Jocelyn Delk Adams
Categories Dessert
Time 50m
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F and grease a 13x9x2-inch baking pan then set aside.
- In the bowl of your stand mixer, add flour, sugar, salt and baking powder and mix on low speed to combine.
- Next slowly add in butter slices and allow to mix until flour resembles coarse crumbs.
- While butter mixes, in a separate bowl, whisk together eggs, pink lemonade, milk, lemon extract and vanilla extract and set aside.
- With mixer still on low speed, add egg mixture in three batches allowing liquid to combine into dry ingredients until fully incorporated.
- If desired, stir in a few drops of pink or red food coloring to create a fun pink color. Spread batter into prepared pan evenly.
- Bake for 30-35 minutes or until cake toothpick inserted into the center comes out mostly clean with a few crumbs. Cool in pan on a wire rack until room temperature. While cooling, prepare the frosting.
- In your stand mixer, add butter and salt at medium low speed.
- Next turn the mixer down to low and slowly add confectioner's sugar in small portions until all is added then turn the speed to medium high to combine.
- Add lemonade and lemon extract and mix until nice and fluffy. Add in food coloring at this point if desired.
Nutrition Facts : Calories 324 kcal, Carbohydrate 46 g, Protein 2 g, Fat 14 g, SaturatedFat 8 g, Cholesterol 67 mg, Sodium 115 mg, Sugar 35 g, ServingSize 1 serving
PINK LEMONADE CAKE
This pretty-in-pink lemonade cake is ideal for your next summer party, thanks to the sweet lemony flavor in both the tender cake and fluffy, meringue-style frosting. The ombre pink layers are easy to achieve and sure to impress. If you love tangy pink lemonade and a slice of moist cake, then this recipe is for you!
Provided by Food Network Kitchen
Categories dessert
Time 1h45m
Yield 8 to 10 servings
Number Of Ingredients 21
Steps:
- For the cake: Position racks in the upper and lower third of the oven and preheat to 350 degrees F. Brush the bottom and sides of four 9-inch round cake pans with vegetable oil. Dust with flour and tap out the excess; set aside. Whisk the flour, cornstarch, baking powder, baking soda and salt together in a medium bowl. Stir the milk and vanilla together in a large liquid measuring cup. Set both aside.
- Beat the butter, lemon zest and juice, vegetable oil and sugar in a large bowl using an electric mixer on medium-high speed until light and fluffy, 5 to 7 minutes, stopping to scrape down the sides of the bowl occasionally using a rubber spatula. Beat in the eggs 1 at a time until combined and then continue to beat on medium-high speed until mixture is thick, smooth and shiny, about 3 minutes more. Reduce the speed to medium-low and add one-third of the flour mixture until just combined. Beat in half the milk mixture until combined. Repeat these additions, ending with the final one-third of the flour mixture, and beating just until smooth. Stir a few times with the spatula to make sure the batter is well blended.
- Evenly divide the cake batter among 4 medium bowls. Tint one bowl with 1 drop of pink food coloring, tint another with 2 drops of food coloring, the third with 1 teaspoon food coloring, and the last with 1/4 teaspoon food coloring. Stir each bowl until no streaks remain; the frostings should have gradually lighter shades of pink.
- Transfer each bowl of frosting to one of the prepared pans. Bake until the tops are lightly browned, the edges of the cake are beginning to pull away from the side of the pan and the center lightly springs back to the touch, about 30 minutes. Cool in the pans 10 to 15 minutes, then turn out onto wire racks to cool completely.
- For the frosting: Fill a medium saucepan about one-third full of water and bring to a boil over medium-high heat. Whisk the egg whites, sugar, 1/4 cup water, the corn syrup, vanilla, cream of tartar and salt in a large (preferably glass or metal; see Cook's Note) heatproof bowl that will sit over the pot without having the bottom of the bowl touch the water.
- Set the bowl over the pot and beat with an electric mixer on low speed until the sugar dissolves and the mixture starts to thicken, 1 to 2 minutes. If the mixtures starts to crystallize on the side of the bowl, brush down the bowl using a wet pastry brush.
- Increase the mixer speed to medium-high and continue to beat until the mixture is glossy and holds firm peaks, about 7 minutes. Remove from the heat and continue to beat until the mixture cools slightly, about 30 seconds more. Beat in the lemon juice and 2 drops of pink gel food coloring. The frosting will start to firm up even more as it cools.
- While the frosting is still slightly warm, start to assemble the cake. Place the most vibrant pink cake layer (tinted with 1 teaspoon food coloring) on a cake stand or serving platter. Spread a heaping 1/2 cup frosting on top of the cake into an even layer using a small offset spatula. Stack the third most vibrant pink cake layer (1/4 teaspoon food coloring) on next, followed by another heaping 1/2 cup of frosting. Repeat with the second most vibrant pink cake layer (2 drops food coloring) and another heaping 1/2 cup frosting. Then top with the lightest pink cake layer (1 drop food coloring). Spread the remaining frosting on the sides and top of the cake, using the offset spatula to create a swirled design. Do not refrigerate; the frosting will set once completely cooled, about 30 minutes.
PINK LEMONADE LAYER CAKE
An easy layer cake that tastes like pink lemonade!
Provided by Paula Deen
Time 20m
Yield 20
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 °F. Butter two 8-inch round cake pans and line the bottom with parchment or waxed paper; set aside.
- For the cake, in a large bowl, stir together the cake mix and lemonade powder. Prepare the cake batter according to the package directions, using any additional ingredients called for (eggs, milk, water, oil, etc...). Stir 1 teaspoon lemon zest and 2 teaspoons of vanilla into the batter. Pour the batter evenly into the prepared pans. Bake for 30 to 35 minutes or until golden and a toothpick inserted in the centers of the cakes comes out clean. Let the cakes cool in the pans for 10 minuets. Carefully turn cakes out onto a wire rack to cool completely.
- For the frosting, beat together the confectioners' sugar and butter until fluffy. Beat in the vanilla, 1 teaspoon lemon zest and frozen lemonade until combined.
- 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.
PINK LEMONADE CAKE
Steps:
- For the cake: Preheat the oven to 350 degrees F and grease a 9-by 13-inch baking dish.
- Add the flour, granulated sugar, baking powder and salt to the bowl of a stand mixer and mix on low speed to combine.
- Next, slowly add in the butter slices and allow to mix until the flour resembles coarse crumbs.
- While the butter mixes, in a separate bowl whisk together the eggs, pink lemonade, milk, lemon extract and vanilla extract.
- With the mixer still on low speed, add the egg mixture in three batches, allowing the liquid to combine into the dry ingredients until fully incorporated. If desired, stir in a few drops of pink or red food coloring to create a light pink color.
- Spread the batter evenly into the prepared pan and bake until a toothpick inserted into the center comes out mostly clean with a few crumbs, 30 to 35 minutes. Cool in the pan on a wire rack until room temperature. While cooling, prepare the frosting.
- For the frosting: Combine the butter and salt in the stand mixer on low speed. Slowly add the confectioners' sugar in small amounts until all is added, and then turn the speed to medium-high to combine. Add the pink lemonade concentrate and lemon extract and mix until fluffy. Add in the food coloring at this point if desired.
- Once the cake is fully cooled, ice with the frosting and decorate with lemon slices and straws, if desired.
More about "pink lemonade cake food"
PINK LEMONADE ANGEL FOOD CAKE - SPOONFUL OF EASY
From spoonfulofeasy.com
- Bake in an Angel Food cake pan per package directions **if it's humid, this takes up to 10 extra minutes to bake. Watch for the golden brown top and a bit of cracking on top to know it's done**
PINK LEMONADE CAKE - SIMPLE, SASSY AND SCRUMPTIOUS
From simplesassyscrumptious.com
Servings 16Estimated Reading Time 6 mins
PINK LEMONADE CAKE - KITCHEN FUN WITH MY 3 SONS
From kitchenfunwithmy3sons.com
Cuisine AmericanCategory DessertServings 10Total Time 42 mins
- Using a standing mixer, beat all ingredients except for the colors until combined and smooth but stiff with peaks
PINK LEMONADE ANGEL FOOD CUPCAKES WITH MARSHMALLOW ...
From tablefortwoblog.com
Reviews 49Category CupcakesCuisine AmericanTotal Time 40 mins
- In a small food processor, pulse the granulated sugar until it's super fine. If you don't want to do that, you can also buy castor sugar. Sift HALF of the sugar, cake flour, and salt into a medium bowl.
- In the bowl of a stand mixer fitted with the whisk attachment, whisk together the egg whites, warm water, lemon extract, and cream of tartar for about 2 minutes.
- While the mixer is on medium speed, carefully add the remaining granulated sugar to the mixture then beat until medium peaks form. Remove the bowl from the stand mixer and dust the top of the egg mixture with some of the flour mixture. Using a spatula, gently fold the flour mixture with the egg white mixture until it's all combined. Repeat until all the flour mixture has been incorporated. DO NOT dump all the flour mixture in at once. That will not create a light and fluffy batter.
PINK LEMONADE OMBRE CAKE RECIPE - BELLY RUMBLES
From bellyrumbles.com
5/5 (1)Calories 1460 per serving
- Preheat oven at 180C (350F). Grease and line 4 x 20cm cake tins with baking paper. If like me you don't have 4, and only 1 tin, bake them one at a time.
- Cream butter and sugar in a stand mixer (or using hand beaters) on high speed until pale and light. Reduce speed to low and add eggs one at a time, beating well after each addition. Add vanilla extract and mix well.
PINK LEMONADE POUND CAKE - CARLSBAD CRAVINGS
From carlsbadcravings.com
Reviews 20Estimated Reading Time 6 minsServings 12-16Total Time 1 hr 55 mins
- Preheat oven to 325 degrees F and generously spray all surfaces of a 16 cup nonstick angel food cake pan with nonstick cooking spray WITH FLOUR*, OR grease and flour the inside. Set aside.
- Combine 3/4 cup sugar and water in small saucepan over medium heat. Whisk constantly until sugar dissolves. Add lemon slices and bring to a simmer for 15 seconds. Remove from heat and let sugar and lemon slices cool completely, about 45 minutes.
- Beat butter and sugar with handled mixer at medium-high speed until light and fluffy, about 2 minutes. Add cream cheese, 1 piece at a time, beating thoroughly after each addition.
PINK LEMONADE CHIFFON CAKE | LEMONADE CAKE & FROSTING RECIPE
From cookiesandcups.com
5/5 (1)Total Time 40 minsCategory DessertCalories 819 per serving
- Beat butter until smooth and creamy. Slowly add in powdered sugar and pink lemonade, alternating back and forth until everything is mixed in.
PINK LEMONADE CAKE RECIPE - SOUTHERN LIVING
From southernliving.com
Servings 15Total Time 2 hrs 15 minsCategory Cakes
- Beat flour and next 8 ingredients at low speed with an electric mixer 30 seconds, scraping down sides as needed. Beat at high speed 2 minutes, scraping down sides as needed. Beat in egg whites and egg at high speed 2 minutes, scraping down sides as needed. Pour batter into prepared pan.
- Bake at 350°F for 35 to 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on wire rack 10 to 15 minutes; remove from pan to wire rack, and cool completely (about 1 hour).
- Make the Pink Lemonade Frosting: Stir 1/4 cup presweetened pink lemonade flavor drink mix in 3 Tbsp. water until dissolved. Beat 1/2 cup softened butter, 1 Tbsp. whipping cream, 1 tsp. lemon zest, and lemonade mixture at low speed with an electric mixer 30 seconds or until creamy. Gradually add 1 (16-oz.) package powdered sugar, beating at low speed until blended. Gradually beat in 1 to 2 Tbsp. whipping cream, 1 tsp. at a time, to make frosting smooth and spreadable. Spread top of cake with frosting.
CLASSIC PINK LEMONADE CAKE WITH WHIPPED ICING - SCRAMBLED ...
From scrambledchefs.com
Reviews 3Total Time 1 hrCategory DessertsCalories 596 per serving
- In a separate bowl, whisk together the eggs, pink lemonade concentrate, milk, lemon juice, and lemon zest;
PINK LEMONADE ICE CREAM CAKE RECIPE - CHELSWEETS
From chelsweets.com
Reviews 24Calories 427 per servingCategory Cakes
- If possible, make the ice cream layers in advance! It breaks up the process and makes assembling and decorating the cake so much easier.
- Line the same size of pan used for your cake layers (or 1 inch smaller if you have one on hand) with plastic wrap.
- Fill the pan with a few large scoops of softened ice cream, and flatten using the back of a large spoon or a small offset spatula.
PINK LEMONADE CAKE - TARA TEASPOON
From tarateaspoon.com
5/5 (3)Total Time 2 hrsCategory DessertCalories 173 per serving
- To make the lemon curd filling, combine sugar, cornstarch, salt, cranberry juice, lemon juice, egg and yolks in a medium heavy saucepan. Cook over medium heat, whisking constantly, until the mixture becomes very thick, 5 to 7 min. Continue to cook and stir until the mixture boils, then stir for 30 sec more. Transfer to a bowl over an ice bath to cool; add food coloring. Stir occasionally until completely cool, then cover with plastic wrap, pressing it onto the surface to prevent a skin from forming, and store in the fridge for up to a day.
- Trim domed tops from cakes and place one on a serving platter; spread cold lemon filling over the surface ½ inch from the edge. Top with second cake layer and place in the fridge while preparing frosting.
- To make the frosting, combine 1 cup sugar, lemon juice and corn syrup in a small heavy saucepan over medium-high heat. Stir until sugar dissolves; remove spoon. Brush insides of pan with a wet pastry brush to remove any sugar crystals and place a candy thermometer into the mixture. Boil (do not stir) until the syrup registers 230°F about 2 min. While the syrup cooks, whisk the egg whites and remaining 2 tbsp sugar with an electric mixer until soft peaks form. With the mixer on low speed, pour the sugar mixture into the egg whites in a slow, steady stream. Increase speed to high and beat until the mixture is thick and glossy, 5 min. Tint frosting with food coloring, then frost cake immediately. Garnish with candied lemon zest.
PINK LEMONADE SHEET CAKE - NELLIE'S FREE RANGE
From nelliesfreerange.com
Servings 16-20Category Dessert
PINK LEMONADE CAKE - CAKED BY KATIE
From cakedbykatie.com
4.9/5 (10)Total Time 1 hr 42 minsCategory CakesCalories 972 per serving
- In a blender or food processor, puree the raspberries until smooth. Set aside ½ cup of the raspberry puree.
- In the bowl of a stand mixer with the paddle attachment cream the butter and shortening on high speed until light and fluffy. Approximately 10 minutes.
PINK LEMONADE CAKE - COOK'S COUNTRY
From cookscountry.com
Servings 1Category Desserts or Baked Goods, Cakes
ANGEL FOOD CAKE PUSH POPS WITH PINK LEMONADE FROSTING ...
From mccormick.com
Cuisine Deep SouthCategory FrozenServings 8
PINK LEMONADE CAKE – HOME BAKING ASSOCIATION
From homebaking.org
Servings 1Total Time 30 mins
MY PINK LEMONADE LEMON CAKE – KAREN ENGLAND'S ...
From edgehillherbfarm.blog
Estimated Reading Time 4 mins
PINK LEMONADE CAKE - BAKING BITES
From bakingbites.com
Estimated Reading Time 3 mins
PINK LEMONADE CAKE - LADY MELADY: MY CASTLE, MY FOOD
From meladycooks.com
Servings 12Estimated Reading Time 5 mins
PINK LEMONADE CUPCAKES - MADE WITH CAKE MIX
From bakingupmemories.com
Cuisine AmericanCategory DessertServings 24Total Time 25 mins
PINK LEMONADE CAKE - AN AFFAIR FROM THE HEART
From anaffairfromtheheart.com
4.6/5 (24)Total Time 45 minsCategory CakeCalories 455 per serving
PINK LEMONADE ANGEL FOOD CAKE - MY RECIPE MAGIC
From myrecipemagic.com
FOOD NETWORK - HOW TO MAKE A PINK LEMONADE CAKE | FACEBOOK
From facebook.com
WHAT IS PINK LEMONADE? - CHOWHOUND FOOD COMMUNITY
From greatist.com
PINK LEMONADE CAKE - CHELSWEETS
From chelsweets.com
HOW TO MAKE A PINK LEMONADE CAKE | FOOD NETWORK - YOUTUBE
From youtube.com
PINK LEMONADE CAKE | PUNCHFORK
From punchfork.com
[HOMEMADE] PINK LEMONADE CAKE : FOOD - REDDIT
From reddit.com
PINK LEMONADE ANGEL CAKE - RECIPE | COOKS.COM
From cooks.com
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