Pink Lemonade Cake

For dessert at my mother’s 80th birthday party I served cupcakes.  No big surprise there!

We had Perfect Lemon Cupcakes and I used my Best Chocolate Cake recipe to make cupcakes too.  (My mom is still talking about those chocolate cupcakes. She was over for dinner this weekend and mentioned again how good they were!)

In addition to the cupcakes I wanted to have a birthday cake so there would be candles to blow out and a cupcake just doesn’t hold enough candles when you are celebrating 80 years!  I made a small cake using my 6 inch round cake pans and used only 8 candles.  Each one representing a decade.

My blogging friend Lisa, came through for me again and shared with me her new favorite cake recipe – Pink Lemonade Cake.  She told me it would be my new favorite too.  I think she was right.

Not only is the cake delicious, it is also a pretty light pink color.  Per Lisa’s directions I added some lemon curd into the buttercream frosting I used between layers and it was the perfect addition!

It doesn’t hurt to have a pretty cake server too!

Unlike the Salmon Hazelnut Quiche I did experiment with this recipe.  I made the cake a week before the party.  I used two six inch round cake pans to make two layers and then wrapped them in plastic wrap and froze them for the party.  I frosted the cake the morning of the party.  With the remaining batter I baked one 8 inch round cake.

I cut the 8 inch layer in half and frosted it so we could do a test taste.  So good!!  I can’t wait to make it again.  I am hosting a baby shower in a few weeks and I’m thinking Pink Lemonade Cake will be perfect – especially because the baby is a girl!!

Pink Lemonade Cake
1 1/2 cups unsalted butter, room temp
1 ¼ cups sugar
½ cup COUNTRY TIME PINK LEMONADE DRINK MIX
3 eggs, room temp
1 Tbsp. soy flour (or you can use an additional egg)
1 tsp. pure lemon extract
4 cups cake flour
4 tsp. baking powder
½ tsp. sea salt
2 ½ cups buttermilk

I used my favorite buttercream frosting recipe and added a couple of tablespoons of lemon curd into the frosting I used between the layers.  I frosted the top and sides with just plain buttercream.
Preheat oven to 350. Spray 3{9-inch} round cake pans with baking spray with flour.
Beat butter, sugar and dry drink mix at medium speed until fluffy. Add eggs and lemon extract. In a separate bowl: Combine cake flour, baking powder, and salt.
Add dry mix with butter mix. Mix and add buttermilk. Spoon batter into prepared pans.
Bake for 24 to 30 minutes or until wooden toothpick inserted in center comes out clean.
Let cool in pans for 10 minutes. Remove from pans and let cool. Wrap in Saran Wrap and freeze.
Frost with your favorite buttercream frosting while frozen. Serve and enjoy!

Popularity: 4% [?]

Tagged as: birthday cake, cake, pink lemonade cake