STAND CAKE RECIPES

Name: Pink Lemonade Stand Cake
Prep time: 50 min
Cook time: 20 min
Total time: 1 h 10 min
Yield: 12 servings.
Ingredients: 1 cup buttermilk; 2 tablespoons lemon juice; 2 tablespoons seedless strawberry jam, warmed; 2 tablespoons thawed pink lemonade concentrate; 2 tablespoons grenadine syrup; 1 cup unsalted butter, softened; 1-1/4 cups sugar; 3 tablespoons grated lemon zest; 4 large eggs, room temperature; 1/2 teaspoon vanilla extract; 2-1/2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; FROSTING:; 1 cup unsalted butter, softened; 1 package (8 ounces) cream cheese, softened; 1 tablespoon grated lemon zest; 4 cups confectioners' sugar; 1/3 cup plus 3 tablespoons thawed pink lemonade concentrate, divided; Pink sprinkles

PINK LEMONADE STAND CAKE RECIPE: HOW TO MAKE IT

Pink Lemonade Stand Cake Recipe: How to Make It image

If you love a moist and creamy cake, this is it. Lemon juice and lemonade give the layers a tangy touch, and the cream cheese frosting with sprinkles makes it pretty. —Lauren Knoelke, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Desserts

Total Time 01 hours 10 minutes

Prep Time 50 minutes

Cook Time 20 minutes

Yield 12 servings.

Number Of Ingredients 21

Ingredients

1 cup buttermilk
2 tablespoons lemon juice
2 tablespoons seedless strawberry jam, warmed
2 tablespoons thawed pink lemonade concentrate
2 tablespoons grenadine syrup
1 cup unsalted butter, softened
1-1/4 cups sugar
3 tablespoons grated lemon zest
4 large eggs, room temperature
1/2 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
FROSTING:
1 cup unsalted butter, softened
1 package (8 ounces) cream cheese, softened
1 tablespoon grated lemon zest
4 cups confectioners' sugar
1/3 cup plus 3 tablespoons thawed pink lemonade concentrate, divided
Pink sprinkles

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.

Nutrition Facts : Calories 732 calories, FatContent 39g fat (24g saturated fat), CholesterolContent 172mg cholesterol, SodiumContent 291mg sodium, CarbohydrateContent 91g carbohydrate (68g sugars, FiberContent 1g fiber), ProteinContent 7g protein.

PINK LEMONADE STAND CAKE RECIPE: HOW TO MAKE IT

Pink Lemonade Stand Cake Recipe: How to Make It image

If you love a moist and creamy cake, this is it. Lemon juice and lemonade give the layers a tangy touch, and the cream cheese frosting with sprinkles makes it pretty. —Lauren Knoelke, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Desserts

Total Time 01 hours 10 minutes

Prep Time 50 minutes

Cook Time 20 minutes

Yield 12 servings.

Number Of Ingredients 21

Ingredients

1 cup buttermilk
2 tablespoons lemon juice
2 tablespoons seedless strawberry jam, warmed
2 tablespoons thawed pink lemonade concentrate
2 tablespoons grenadine syrup
1 cup unsalted butter, softened
1-1/4 cups sugar
3 tablespoons grated lemon zest
4 large eggs, room temperature
1/2 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
FROSTING:
1 cup unsalted butter, softened
1 package (8 ounces) cream cheese, softened
1 tablespoon grated lemon zest
4 cups confectioners' sugar
1/3 cup plus 3 tablespoons thawed pink lemonade concentrate, divided
Pink sprinkles

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.

More about "stand cake recipes"

PINK LEMONADE STAND CAKE RECIPE: HOW TO MAKE IT

If you love a moist and creamy cake, this is it. Lemon juice and lemonade give the layers a tangy touch, and the cream cheese frosting with sprinkles makes it pretty. —Lauren Knoelke, Milwaukee, Wisconsin
From tasteofhome.com
Reviews 4.9
Total Time 01 hours 10 minutes
Category Desserts
Calories 732 calories per serving

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.

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