PINK LEMONADE CAKE FROM SCRATCH 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:

• Preheat oven to 350 degrees prepare two 8" layer cake pans with non-stick cooking spray.
• Combine all of the cake ingredients in your mixer and begin by mixing low for 30 seconds, then increase the speed to medium for 2 minutes.
• Divide the batter evenly between the two pans.
• Bake 25-30 mins or until a toothpick inserted in the center comes out clean. (follow guidelines per your box mix)
• Cool cakes before frosting.
• For the frosting: Combine all ingredients in mixer fit with a paddle attachment and mix on low until combined. Increase speed to medium-high and beat until frosting is light and to your desired consistency. Add more sugar to thicken or more liquid to thin out.
• Frost.
• Store in the refrigerator.