Pink Lemonade Cake from Scratch
INGREDIENTS
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2 1/2 cups (285g) cake flour
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1 1/2 cups (300g) sugar
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1/2 teaspoon (3g) salt
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2 1/2 teaspoon (12g) baking powder
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1 1/2 sticks (12 T) (169g) unsalted butter....Cut into 1/2 inch slices onto waxed paper to soften slightly (still very cool
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to the touch). If it becomes too soft, refrigerate for a few minutes. Do not soften in microwave
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4 large eggs
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3/4 cup (190g) frozen pink lemonade concentrate (thawed) ( if you cannot find pink, you can use regular frozen lemonade)
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1/2 cup (121g) milk
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1 Tablespoon (10g) lemon extract
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zest of 1 lemon
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pink coloring gel, if you want the cake layers to be pink....we used AmeriColor Deep Pink
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