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| photo credit / food network |
Desserts are one of my favorite recipes to make in the kitchen, and this Pink Lemonade Layer Cake by Paula Deen is the perfect example. Enjoy this delicious lemon and vanilla cake with your friends and family, is perfect for birthdays, celebrations or as a gift. Can be serve with juice, coffee or tea.
Total time: 1 hour 8 minutes
Preparation time: 25 minutes
Inactive time: 10 minutes
Cook time: 33 minutes
Ingredients
- 1 cup (2 sticks) unsalted butter, softened, plus more, for coating pans
- 1 (18 1/4-ounce) box white cake mix
- 1 teaspoon finely grated lemon zest
- 2 teaspoons vanilla extract
- 3 tablespoons sweetened pink lemonade drink powder
- 1 pound confectioners' sugar
- 5 tablespoons frozen pink lemonade concentrate
- 1 teaspoon vanilla
- 1 teaspoon finely grated lemon zest
Directions
1. Preheat the oven to 350 degrees F. Butter 2 (8-inch) round cake pans and line the bottoms with parchment paper or waxed paper.
2. Prepare the cake batter according to the package directions. To the batter, stir in the lemon zest, vanilla, and pink lemonade powder. Pour the batter evenly into the prepared pans. Bake until golden and a toothpick inserted into the center of the cake comes out clean, 30 to 35 minutes. Let the cakes cool in the pans for 10 minutes. Carefully turn the cakes out onto a wire rack to cool completely.
3. While the cake is baking, prepare the frosting by beating together the confectioners' sugar and remaining 1 cup butter until fluffy. Beat in the remaining frosting ingredients until combined.
4. Transfer one cake to a cake stand or large platter. Using an offset spatula, spread the top of the cake with a layer of frosting. Place the second cake on top of the first. Spread the remaining frosting over the top and sides of both layers.
[recipe credit belongs to: Paula Deen]
