Ingredients:
For the Cake Layers:
2 ½ cups cake flour
1 ½ cups sugar
½ teaspoon salt
2 ½ teaspoons baking powder
1 ½ sticks unsalted butter (softened)
4 large eggs
¾ cup frozen pink lemonade concentrate (thawed)
½ cup milk
2 teaspoons lemon extract
Zest of 1 lemon
Pink food coloring gel
For the Lemon Cream Cheese Frosting:
2 sticks unsalted butter (softened)
16 oz cream cheese (softened)
2 teaspoons lemon juice (optional)
1 teaspoon lemon extract
Zest from 1 lemon
6 to 6 ½ cups confectioners’ sugar
Directions:
Preheat oven to 350°F. Grease and flour two 8×2 inch round pans.
In a mixing bowl, combine flour, sugar, salt, and baking powder. Whisk for 30 seconds.
In a separate bowl, combine eggs, pink lemonade concentrate, lemon extract, zest, and milk. Mix well.
With the mixer on low speed, add sliced butter to the dry ingredients until it looks like coarse sand. Gradually add half of the egg mixture, then mix on medium speed for 1 ½ minutes until thick and fluffy. Add pink gel color.
Slowly add the remaining egg mixture in two batches, mixing for 20 seconds after each addition.
Divide the batter between the pans and bake for 25-30 minutes, or until a toothpick comes out clean. Cool in pans for 10 minutes, then turn out onto racks to cool completely.
Beat butter until smooth. Add cream cheese, lemon juice, and zest, mixing until blended. Gradually add powdered sugar until well blended.
Fill and frost the cake layers with lemon cream cheese frosting. Decorate as desired.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes
Kcal: 450 | Servings: 12