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Pink Lemonade Cake
Ingredients
- 3/4 Buy Valium From Mexico cup https://gungrove.com/4ncfyixw butter https://space1026.com/2024/01/rcta4s4n58e cut into slices
- https://masterfacilitator.com/ix4h6i9mowp 1 1/2 Buy Diazepam Uk cups sugar
- https://equinlab.com/2024/01/18/5ka3cmc 1 https://therepairstore.ca/790mtwafms tsp. salt
- 4 Buy Xanax Uk 2Mg eggs
- 3/4 cup frozen lemonade concentrate thawed
- 1 teaspoon vanilla extract
- 2 Tbsp. lemon juice
- 2 1/2 cups cake flour
- 2 1/2 teaspoon baking powder
- 1 tablespoon grated lemon rind optional
- 1/2 cup milk
Lemonade Frosting (recipe follows)
- 3 tablespoons butter
- 1 8-ounce package cream cheese
- 2 tablespoons frozen lemonade concentrate thawed
- 1 16-ounce box powdered sugar plus extra if too thin
- zest of one or two lemons
- 2 Tbsp. lemon juice
Instructions
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Preheat oven 350 F. Coat two (9-inch) round cake pans with nonstick cooking spray.
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In mixing bowl, beat together butter and sugar until well mixed. Add eggs and egg whites, one at a time, beating well after each addition. Add lemonade concentrate and vanilla.
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In small bowl, combine flour, baking powder, baking soda and lemon rind. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture.
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Transfer batter into prepared pans. Bake 18-20 minutes or until wooden pick inserted in center comes out clean. Cool layers on wire racks. Ice with Lemonade Frosting.
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For frosting: In mixing bowl, beat butter and cream cheese. Add lemonade concentrate. Gradually add powdered sugar until creamy.
Recipe Notes
I adapted this recipe from Grandbaby Cakes blog. I tweaked it a little with more lemon juice and I used a different frosting than her recipe called for.
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