Zutaten für Pink Lemonade Cake
- 1 cup (2 sticks) unsalted butter
- 2 cups granulated sugar
- Powdered Drink Mix
- 4 large eggs
- 1 teaspoon lemon extract
- 3 cups cake flour
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1 cup milk
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Zubereitung von Pink Lemonade Cake
- Preheat oven to 350°F (175°C).
- Grease and flour three 9-inch round cake pans.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter, 2 cups granulated sugar, and 1 (12-ounce) package of lemonade mix (such as Country Time) at medium speed until light and fluffy.
- Add 4 large eggs one at a time, beating well after each addition.
- Beat in 1 teaspoon lemon extract.
- In a medium bowl, whisk together 3 cups cake flour, 4 teaspoons baking powder, and 1 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup milk, beginning and ending with the dry ingredients. Mix until just combined.
- Divide batter evenly among the prepared pans.
- Bake for 24-30 minutes, or until a wooden skewer inserted into the center comes out clean. Do not overbake!
- Let cakes cool in pans for 10 minutes.
- Remove from pans and let cool completely on a wire rack before frosting.
- Frost with your favorite lemonade buttercream frosting (recipe not included).
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
100g
Fat
97g
Carbs
23g
