Pink Lemonade Cake

I got this very yummy and unusual cake recipe from the Taste of Home message board.? Posted by GmawMary, it’s a simple and delicious recipe, worthy of being in a Cake Doctor book.? I made one and took it to work, where everyone loved it.? I think it’s a delightful “picnic” cake, or the extra special something you’d bring to a church potluck.

The general consensus seems to be that it would be really good with less frosting, and I agree.? If you’re going to make this a two layer cake, then by all means make a full batch of frosting.? If you’re going to make it in a 9 by 13 inch pan like I did, half the frosting recipe is more than enough.

I sprinkled a little bit of the lemonade mix on top of the frosted cake for some colorful (and tangy!) garnish.? The Pink Lemonade mix gives the cake a delightful pink color, and the extra cup of flour gives it a firm, poundcake like texture.? It’s all around delicious and so simple to make.? I bought enough ingredients to make two–one for work, and one for home.

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Pink Lemonade Cake

Ingredients

1 white cake mix

1 cup flour

1/4 cup sugar

1/2 cup Country Time Pink Lemonade Mix

Dash of salt

1 cup sour cream (not lite or fat-free)

1 cup water

3 eggs

1 T. lemon extract

?Directions

Stir dry ingredients together.?

?Beat sour cream, eggs, water and extract.

? Add dry ingredients to sour cream mixture and beat 1 minute on low speed of electric mixer.

? Increase speed to medium high and beat 2 full minutes.?

?This makes batter the equivalent of 1 and 1/2 cake mixes.? Put into floured and greased (or sprayed) pans.?

?Bake at 350?.?

8 inch layers bake about 30+ minutes.? Cool 10 minutes and then remove from pans.?

This cake bakes evenly – you rarely get the “hump” in the middle.

?Butter Cream Icing:

?1 bag powdered sugar (2 pounds)

1/2 cup butter

1 cup Crisco shortening

Pinch of salt

1/4 cup meringue powder (optional – makes icing fluffier)

2 tsp. Cr?me Bouquet Flavoring (you can use lemon)

?Water

?Combine all ingredients in large mixing bowl.? Beat well with electric mixer.? Start out with 2 Tbsp. water and add till you get the right spreading consistency.

?Stacey’s Notes: I didn’t use meringue powder in the frosting. I also used half a cup of boiling water, because this recipe is similar to the buttercream that I make.? It makes a very fluffy, delicious icing.? In addition to the creme bouquet, I added a teaspoon of lemon extract.? I also lightly sprinkled some of the lemonade mix on top of the iced cake for added color and to cut the sweetness of the icing.

Hope you enjoy as much as we did!

S.