Sunday March 14, 2010 Week 43

Pink Lemonade Cake

1 1/2 cup butter

1 1/2 cup sugar

1/2 cup pink lemonade drink mix

4 large eggs

1/2 tsp lemon extract

4 cups cake flour

4 tsp baking powder

1/4 tsp salt

2 1/2 cups milk

Lemonade buttercream ( follows)

Preheat oven to 350. Spray 3 9 inch round cake pans with baking spray and then lightly flour.

2. in a large bowl, beat butter, sugar, and lemonade drink mix at medium speed with an electric beater until fluffy. Add eggs one at a time, beating well after each addition. Beat in Lemon extract.

3. In a medium bowl, combine cake flour, baking powder and salt. Add flour mixture to butter mixture alternating with milk, beginning and ending with the flour mixture.

4.Spoon batter into prepared pans. Bake for 24 - 30 minutes or until a wooden pick inserted into the center comes out clean. Lt cool in pans for 10 minutes. Remove from pans and let cool completely on wire racks.

Lemonade Buttercream

1 1/2 cups butter

6 tablespoons frozen lemonade concentrate thawed

1 tsp lemon zest

6 cups confectioners sugar

1 in a large bowl beat butter, lemonade concentrate and lemon zest at medium speed with an electric mixer until combined. Gradually add confectioners sugar, beating until smooth.