6 Videos | Photo: Pink Lemonade Layer Cake Recipe
Ingredients
- 1 cup (2 sticks) unsalted butter, softened, plus more, for coating pans
- 1 (18 1/4-ounce) box white cake mix
- 1 teaspoon finely grated lemon zest
- 2 teaspoons vanilla extract
- 3 tablespoons sweetened pink lemonade drink powder
- 1 pound confectioners' sugar
- 5 tablespoons frozen pink lemonade concentrate
- 1 teaspoon vanilla
- 1 teaspoon finely grated lemon zest
Directions
Preheat the oven to 350 degrees F. Butter 2 (8-inch) round cake pans and line the bottoms with parchment paper or waxed paper.
Prepare the cake batter according to the package directions. To the batter, stir in the lemon zest, vanilla, and pink lemonade powder. Pour the batter evenly into the prepared pans. Bake until golden and a toothpick inserted into the center of the cake comes out clean, 30 to 35 minutes. Let the cakes cool in the pans for 10 minutes. Carefully turn the cakes out onto a wire rack to cool completely.
While the cake is baking, prepare the frosting by beating together the confectioners' sugar and remaining 1 cup butter until fluffy. Beat in the remaining frosting ingredients 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.
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By MelodyMahala
on May 12, 2013
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I changed the recipe up a bit using the cake mix, a small amount of additional sugar, flour, baking powder, buttermilk, vanilla, melted butter and meringue powder, along with the powdered drink mix and lemon zest. I made the icing without any changes. It tasted good, but I'm not sure I would make this cake again. It is a little tart but not overwhelming. I could see this cake being perfect for a baby shower or a little girls tea party but not something you would want to snack on over a few days.
By PamCinOK
on April 01, 2013
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I liked the cake, my family thought it was too tart. Next time I'll not use quite as much lemonade mix in the batter. But it didn't turn out at all like the picture. It was almost flat! I thought it was a bad cake mix. I threw the first attempt out. It was for Easter 2013! 2nd attempt I just put in a bundt pan, it still barely rised. The consistency was like half flaky and half not done. Which made it even more tart. I'll try it again but wasn't like the picture. :(
By Scalegoddess
Coal City, IL
on March 31, 2013
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Had this recipe on the brain since watching the episode it was on and thought Easter would be the perfect day to have it. Using a cake mix made this easy to do with all the other things I have to worry about, you could easily substitute French Vanilla cake mix, which I will do next time. Also to keep the cost down you can also use a packet of Pink Lemonade unsweetened drink mix and mix it with 1 cup of sugar and get the same thing as buying a container or sweetened drink mix. The cake was light and fluffy and had just enough of a lemonade scent to it as I pulled it out of the oven. As far as the icing it is a little on the sweet side if you eat it out of the bowl. I would in the future use a little less concentrate or even ease up on the powder sugar. I made the cake 24 hours in advance and kept it loosely wrapped in the fridge and it was perfect. I pulled it out have it set a room temp for about 30 mins before we served it. Thank you Paula and FN for making my Easter delicious.
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