PINK LEMONADE CAKE | 3-LAYER Style | DIY Demonstration

Spring/Summertime dessert...Pink LEMONADE CAKE!! A deliciously moist 3-layer cake with creamy frosting. It never disappoints!! Recipe below...

PINK LEMONADE CAKE

Grease and flour 3 round (8-inch) cake pans lined with parchment paper. Set aside.

Preheat oven to 350 degrees F.

• 1/2 teaspoon baking soda
• 2 Tablespoons grenadine syrup
• 4 large eggs
• 1-1/4 cups granulated sugar
• 1 cup whole buttermilk
• 1/4 teaspoon salt
• 2 Tablespoons seedless strawberry jam (microwave 10 seconds to warm)
• 2 Tablespoons freshly squeezed lemon juice (zest lemon before squeezing)
• 1 teaspoon pure vanilla extract (oops, in the video I said 1 tablespoon)
• 2 Tablespoons pink lemonade from concentrate, thawed
• 1/2 teaspoon pure lemon extract
• 2-1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 cup unsalted butter, softened

FROSTING:

• Pink sprinkles, optional
• 1 teaspoon lemon zest
• 1 package (8-ounces) cream cheese, softened
• 1 cup unsalted butter, softened
• 4 cup powdered sugar
• 1/3 cup plus 3 tablespoons thawed pink lemonade concentrate, divided

1. In a large bowl whisk together flour, baking powder, baking soda, and salt. Set aside.
2. In a medium bowl whisk together the first seven ingredients. Set aside.
3. In a large mixing bowl beat together the sugar, butter, and lemon zest until light and fluffy. Add eggs, one at a time, beating 30 seconds after each addition. Turn down speed on mixer. Slowly spoon the flour mixture into butter/sugar mixture alternating with the buttermilk mixture. Beat on high for 1-minute.
4. Divide cake batter in the 3 prepare cake pans. Bake 20-24 minutes or until toothpick inserted in center of cake rounds comes out clean. Cool in pans for 10 minutes before removing to wire rack. Remove parchment paper. Cool completely, about 1 hour.
5. For the frosting, in a large bowl, beat butter, cream cheese, and lemon peel until smooth. Gradually, on low speed, spoon in powdered sugar with 2 teaspoons at a time of pink lemonade concentrate until desired texture. Add more powdered sugar or pink lemonade concentrate if needed.
6. Place 1 cake layer on serving platter. Brush with 1 Tablespoon (3 teaspoons) lemonade concentrate over top of cake; spread with 1/2 cup frosting. Repeat layers. Top with remaining cake layer; brush remaining lemon concentrate over top.
7. Spread remaining frosting on sides of cake and over top. Decorate with sprinkles, optional.
8. Refrigerate covered cake until 30 minutes before ready to serve.

TIPS: Store frosted cake in an airtight container up to 3 days in the refrigerator or freeze up to 3 months. Thaw in refrigerator overnight.

~~~ENJOY your HOMEMADE PINK LEMONADE CAKE~~~