Storm the Cassoulet

Pink Lemonade Cake

on September 5, 2012



1 cup 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


1 cup butter, softened

7 to 8 cups powdered sugar, sifted

1/2 cup thawed pink lemonade

Lemon zest to taste

Pink food colouring


Preheat oven to 350 degrees.  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.


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