Pink Lemonade Cake

Here it is. The much-anticipated recipe. I think I have gotten more e-mails asking about this recipe than anything else!

My friend Tammy and I met at Petite Provence to plan her grand-baby's baby shower! She is one of those friends who brightens your day! She has the biggest,most contagious smile EVER. She loves her family and cares for them in such a loving way that just inspires me and encourages me that no matter the age of your children...they need you and you NEED them.

As we were chatting and planning baby shower colors and details, she showed me a magazine with a picture of the the cake she was thinking about making. As soon as I read PINK LEMONADE CAKE, I was already imagining how good it would taste! {For those of you who are also lemon/lemonade lovers} She entrusted me with her one and only copy so I could make it.

I can never leave a recipe alone...but by the third try, it was perfect! Boy.oh.boy. is this a keeper.

Pink Lemonade Cake {Adapted from Southern Lady}
1 1/2 cups unsalted butter, room temp
1 ¼ cups sugar
½ cup COUNTRY TIME PINK LEMONADE DRINK MIX
3 eggs, room temp
1 Tbsp. soy flour
1 tsp. pure lemon extract
4 cups cake flour
4 tsp. baking powder
½ tsp. sea salt
2 ½ cups buttermilk
Preheat oven to 350. Spray 3{9-inch} round cake pans with baking spray with flour. {I made 12 individual mini cakes in my Demarle flexi tray}
Beat butter, sugar and dry drink mix at medium speed until fluffy.
Add eggs and lemon extract.
In a separate bowl: Combine cake flour, baking powder, and salt.
Add dry mix with butter mix. Mix and add buttermilk.
Spoon batter into prepared pans.
Bake for 24 to 30 minutes or until wooden toothpick inserted in center comes out clean.
Let cool in pans for 10 minutes. Remove from pans and let cool. Wrap in Saran Wrap and freeze.
Frost with your favorite buttercream frosting while frozen. Serve and enjoy!


I put some fresh Oregon berries {THANK YOU, KIM!} and whipping cream on it to see how it would taste! OH.MY!

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