Summertime Pink Lemonade Cake Recipes

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.

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.

Steps:

• Prepare cake mix as directed. Bake in 2 9 inch round cake pans;cool.
• Meanwhile, stir ice cream to soften; quickly stir in 1/3 c of the concentrate and the food coloring.
• Spread evenly in foil lined 9 inch cake pan. Freeze for 2-3 hours until firm.
• Place one cake layer on serving plate. Place ice cream layer on top of first layer. Place second cake layer on top of ice cream layer. Place in freezer.
• Beat cream with remaining concentrate and sugar until stiff.
• Remove cake from freezer and frost tops and sides of cake with whipped cream mixture. Return to freezer for at least one hour.