Tuesday, July 31, 2012

Don't Forget the Pink Lemonade

Written By: Ooh La La (Danielle Marie)

Over the weekend, we had "steak night"!  It was an amazing combination of excellent food, excellent wine and excellent company!  We finished off the meal with two desserts for our guests.  We had a homemade dark chocolate cake and a pink lemonade bundt cake.  We had to share the recipe for this pink lemondae cake!  It was a great summer option for these warms evenings and it looks incredibly enticing! 

If you are having company over for dinner, always have options.  Not everyone prefers chocolate cake, however, who in their right mind would turn it down.  Enjoy this recipe!  It was absolutely amazing!

 www.sugarbabyaprons.com: recipe credit

Pink Lemonade Cake Ingredients
1 cup homemade 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

Frosting: 1 cup butter, softened 7 to 8 cups powdered sugar, sifted 1/2 cup thawed pink lemonade Lemon zest to taste Pink food colouring

Directions Preheat oven to 350

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.

sugarbabyaprons.com: photo credit and recipe

No comments:

Post a Comment