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pink lemonade cake

(2 ratings)
review
KimmiK avatar
Private Recipe by
Kimmi Knippel (Sweet_Memories)
@KimmiK
Cullowhee, NC

Mmmmm! Refreshing summertime in a cake!

(2 ratings)
yield 10 serving(s)

Ingredients For pink lemonade cake

  • HOMEMADE CAKE:
  • 1 1/2 c
    sugar
  • 6 Tbsp
    butter, softened
  • 1 Tbsp
    lemon zest, grated
  • 3 Tbsp
    lemonade or pink lemonade concentrate, frozen, thawed
  • 2 tsp
    pure vanilla extract
  • 2 lg
    eggs
  • 2 lg
    egg whites
  • 2 c
    all purpose flour
  • 1 tsp
    baking powder
  • 1 tsp
    baking soda
  • 1/2 tsp
    salt
  • 1 1/4 c
    buttermilk
  • CHEATER CAKE:
  • 1 box
    white cake mix, pudding in the mix
  • 2 Tbsp
    lemon zest, grated
  • LEMON CURD FILLING:
  • 3/4 c
    sugar
  • 3 Tbsp
    cornstarch
  • 1/4 tsp
    salt
  • 1/2 c
    cranberry juice cocktail
  • 3 Tbsp
    lemon juice, fresh
  • 1 lg
    egg
  • 2 lg
    egg yolks
  • 3
    red food coloring drops
  • TO MAKE THE FROSTING:
  • 1 c
    sugar
  • 2 Tbsp
    sugar
  • 1/4 c
    lemon juice, fresh
  • 1 Tbsp
    light corn syrup
  • 4 lg
    egg whites
  • 3
    red food coloring drops
  • CANDIED LEMON ZEST:
  • 2
    lemons
  • 1/2 c
    sugar
  • 1/2 c
    water

How To Make pink lemonade cake

  • 1
    TO MAKE HOMEMADE CAKE: Preheat oven to 350 degrees F. In large bowl, mix first 5 ingredients (sugar to vanilla) with electric mixer until light & fluffy. Add eggs & egg whites, 1 at a time, beating well after each addition. Combine dry ingredients in separate bowl—whisk together well. Alternate adding flour mixture & buttermilk, a little at a time. Beat well after each addition. Begin & end with flour mixture. Pour batter into 2 - 9" round cake pans that are coated with cooking spray. Sharply tap pans on counter a couple of times to remove air bubbles. Bake for 50 minutes. NOTE: Cakes will NOT brown. They will remain pale with slightly golden edges-sort of like a Twinkie. Cool in pans for 10 minutes on wire rack, then turn them out directly onto racks to continue cooling. Cool completely. OR MAKE CHEATER CAKE: Make cake according to directions on back of box & add 2 Tbsp of lemon zest to the mix.
  • 2
    TO MAKE LEMON CURD FILLING: Combine sugar, cornstarch, salt, cranberry juice, lemon juice, egg & yolks in a medium heavy Saucepan. Cook over medium heat, whisking constantly, until the mixture becomes very thick, 5 - 7 minutes. Continue to cook & stir until the mixture boils, then stir for 30 seconds more. Transfer to a bowl over an ice bath to cool; add food coloring. Stir occasionally until completely cool, then cover with plastic wrap, pressing it onto the surface to prevent a skin from forming, & store in the fridge (filling can be made up to a day in advance & stored in the fridge). Trim domed tops from cakes & place one on a serving platter; spread cold lemon filling over the surface 1/2" from the edge. Top with second cake & place in the fridge while preparing frosting.
  • 3
    TO MAKE FROSTING: Combine 1 C sugar, lemon juice & corn syrup in a small heavy saucepan over medium-high heat. Stir until sugar dissolves; remove spoon. Brush insides of pan with a wet pastry brush to remove any sugar crystals & place a candy thermometer into the mixture. Boil (do not stir) until the syrup registers 230 degrees F, about 2 minutes. While the syrup cooks, whisk the egg whites & remaining 2 Tbsp sugar with an electric mixer until soft peaks form. With the mixer on low speed, pour the sugar mixture into the egg whites in a slow, steady stream. Increase speed to high & beat until the mixture is thick & glossy, 5 minutes. Tint frosting with food coloring, then frost cake immediately. Garnish with Candied Lemon Zest.
  • 4
    CANDIED LEMON ZEST: With a sharp vegetable peeler, cut long strips of zest from lemons, being sure not to take any of the bitter white pith. Slice the strips into 1/8" long strands. Bring sugar & water to a boil in a small saucepan; add the zest & simmer until translucent, about 20 minutes. Remove from heat & let cool in the syrup. Strain zest & use for garnish. Use the syrup for drinks or on pancakes. You can refrigerate both for two weeks.
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