Pink Lemonade Cake

Looking for the perfect shower cake? Here is one that is sure to be a new favorite.

Not only is it a beautiful blush pink, but it is so moist and just a bit tangy...perfect for spring and summer entertaining.

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


Ingredients:

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 tsp. pure lemon extract

4 cups cake flour

1 Tbsp. soy flour

4 tsp. baking powder

½ tsp. sea salt

2 ½ cups buttermilk


Directions:

*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, soy flour, baking powder, and salt.

*Add dry mix with butter mix. Mix. Add buttermilk.

*Spoon batter into prepared pans.

*Bake for 24 to 30 minutes or until wooden toothpick inserted into 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 and whipping cream on it to see how it would taste! OH.MY!

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