The SugarBaby Pink Lemonade Cake

Marla Fortier

Posted on November 27 2018

The SugarBaby Pink Lemonade Cake
Ah Yes the pink Lemonade Cake! This Cake Has been viewed on our website over 1 MILLION times! And I also got calls all through the night asking instructions and tips for this cake!
Crazy! Hope it lives up to its hype!
Pink Lemonade Cake
1 cup homemade unsalted butter,
softened 2 cups white sugar
4 eggs, room temperature
2-3/4 cups flour 2-1/4 tsp baking powder
3/4 tsp salt 1 cup frozen pink lemonade 1 TBS Lemon Zest Pink food colouring Frosting:
1 cup butter, softened 7 to 8 cups powdered sugar, sifted 1/2 cup thawed pink lemonade Lemon zest to taste Pink food colouring Directions Preheat oven to 350 Sift the dry ingredients together and set aside. Beat the butter for 3 minutes until light and fluffy. Add the sugar and beat another 3 minutes. Add the eggs, one at a time, and beat thoroughly after each addition. Start adding the flour mixture one cup at a time, and alternate with the lemonade; ending with the flour mixture, mix well and pour into prepared cake pans. Bake for 25-30 minutes or when a knife comes out clean Let cool completely.
FROSTING: Place the softened butter in a mixing bowl and beat with 1/2 of the powdered sugar. Add the lemonade and mix well. Add another cup of powdered sugar 1 cup at a time until you reach the desired consistency to spread; you may not need all of the sugar specified. Beat until light and fluffy. put icing into a good sized sauce pan and heat until icing is quite runny Spread on the cooled cake.
Created by Gigi Nelson from Sugar Baby Aprons

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