pink lemonade cake

& lemon cream cheese frosting

Pink Lemonade Cake

adapted from Southern Lady Magazine - March/April 2010 Issue

1 1/2 cups butter, softened 4 cups cake flour

1 1/4 cups sugar 4 tsp baking powder
1/2 cup pink lemonade drink mix 1/4 tsp salt
4 large eggs 2 1/2 cups milk
1/2 tsp lemon extract Lemon Cream Cheese Frosting (see recipe)

1. Preheat oven to 350. Spray 3 (9-inch) round cake pans with baking spray with flour.
2. In a large bowl, beat butter, sugar, and lemonade drink mix at medium speed with an electric
mixer until fluffy. Add eggs, one at a time, beating well after each addition. Beat in lemon extract.
3. In a medium bowl, combine cake flour, baking powder and salt. Add flour mixture to butter
mixture, alternately with milk, beginning and ending with flour mixture.
4. Spoon batter into prepared pans, dividing evenly among pans. Bake for 24-30 minutes, or until a
wooden toothpick inserted in center comes out clean. Let cool in pans for 10 minutes.
Remove from pans and transfer to wire rack to cool completely.

makes 1 (9-inch) 3 layer cake

Lemon Cream Cheese Frosting

from www.MyBakingAddiction.com - posted May 12th 2010

2 (8) ounce package cream cheese, softened

1 stick butter, softened
2 lbs. confectioners’ sugar
2 teaspoons vanilla extract
juice of one lemon

Using a mixer, blend the butter and cream cheese together until well combined.
Gradually add in the confectioners’ sugar until fully incorporated. Finally mix in
vanilla and lemon juice.

Makes enough to frost 35-40 mini cupcakes and 1 (9-inch) 3 layer cake