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
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.
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.
LEMONADE LAYER CAKE
Lemonade concentrate gives both the cake and frosting fantastic flavor. I like to garnish this dessert with lemon slices and mint leaves. -Jana Randich, Phoenix, Arizona
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 19
Steps:
- In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add the lemonade concentrate, lemon zest and vanilla; mix well. Add eggs and egg whites, one at a time, beating well after each addition. Combine the flour, baking powder, baking soda and salt. Add to the butter mixture alternately with buttermilk, beating well after each addition. , Coat two 9-in. round baking pans with cooking spray and dust with flour. Pour batter into prepared pans. , Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to a wire rack to cool completely. , For frosting, in a small bowl, combine cream cheese and butter until smooth. Add the lemon zest, lemonade concentrate and vanilla; mix well. Gradually beat in confectioners' sugar until smooth. Spread frosting between layers and over top and sides of cake. Refrigerate for at least 1 hour before serving. Refrigerate leftovers.
Nutrition Facts : Calories 340 calories, Fat 10g fat (6g saturated fat), Cholesterol 49mg cholesterol, Sodium 265mg sodium, Carbohydrate 59g carbohydrate (46g sugars, Fiber 1g fiber), Protein 5g protein.
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
LEMONADE CAKE I
This is my husband's favorite cake. It is two layers of yellow cake with a lemonade flavored ice cream center. Wonderful on a hot day.
Provided by DEANMONA
Categories Desserts Cakes Lemon Cake Recipes
Time 5h
Yield 12
Number Of Ingredients 6
Steps:
- Prepare cake mix according to package directions for two 9 inch round cake pans. Cool thoroughly.
- Stir ice cream to soften. Mix in food coloring, and 1/2 cup of the lemonade concentrate. Spread ice cream mixture evenly in a foil-lined, 9 inch round cake pan. Freeze until firm, about 2 to 3 hours.
- Place one cake layer on a serving plate. Top with ice cream layer, then top with the second layer of cake. Put the assembled cake back into the freezer.
- Beat the whipping cream with the remaining lemonade and sugar until fluffy, and peaks form. Frost sides and top of cake with whipped cream mixture. Return cake to freezer for at least one hour before serving.
Nutrition Facts : Calories 452.5 calories, Carbohydrate 55.8 g, Cholesterol 74.6 mg, Fat 24.6 g, Fiber 0.8 g, Protein 4.3 g, SaturatedFat 12.9 g, Sodium 334.1 mg, Sugar 38.3 g
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 CAKE
I often made this cake for my daughter Susan's birthday in July. It is a perfect party cake for a summer birthday and also very refreshing.
Provided by granny franny 2
Categories Dessert
Time P1DT16h
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Cut cake in half crosswise.
- Mix ice cream and 1/3 cup lemonade concentrate and food coloring to desired pinkness. Spread on bottom layer of cake. Place top of cake on and freeze 2-3 hours.
- Whip cream and sugar and remaining pink lemonade concentrate until stiff. Sometimes I have also added some pinkness here.
- Remove cake from freezer and frost with the whipped cream mixture.
- Return to freezer.
- This can be done a day ot two ahead of time.
Nutrition Facts : Calories 604.6, Fat 30.2, SaturatedFat 18.6, Cholesterol 113.2, Sodium 460.3, Carbohydrate 78.8, Fiber 0.7, Sugar 44.4, Protein 8.3
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