Pink Lemonade Stand Cake
TOTAL TIME: Prep: 50 min. Bake: 20 min. + cooling
YIELD: 12 servings.
If you love a moist and creamy cake, this one’s for you. The lemon juice and lemonade give the layers a tangy, citrusy touch, and the cream cheese frosting with sprinkles makes it extra pretty. —Lauren Knoelke, Milwaukee, Wisconsin
Ingredients
-
1 cup buttermilk
-
2 tablespoons lemon juice
-
2 tablespoons seedless strawberry jam, warmed
-
2 tablespoons thawed pink lemonade concentrate
-
2 tablespoons grenadine syrup
-
1 cup unsalted butter, softened
-
1-1/4 cups sugar
-
3 tablespoons grated lemon zest
-
4 large eggs, room temperature
-
1/2 teaspoon vanilla extract
-
2-1/2 cups all-purpose flour
-
1 teaspoon baking powder
-
1/2 teaspoon baking soda
-
1/2 teaspoon salt
-
FROSTING:
-
1 cup unsalted butter, softened
-
1 package (8 ounces) cream cheese, softened
-
1 tablespoon grated lemon zest
-
4 cups confectioners' sugar
-
1/3 cup plus 3 tablespoons thawed pink lemonade concentrate, divided
-
Pink sprinkles
Directions
-
1.
Preheat oven to 350°. Line bottoms of 3 greased 8-in. round baking pans with parchment; grease parchment.
-
2.
In a small bowl, whisk the first 5 ingredients until blended. In a large bowl, cream butter, sugar and lemon zest until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk mixture, beating well after each addition.
-
3.
Transfer batter to prepared pans. Bake until a toothpick inserted in center comes out clean, 20-24 minutes. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely.
-
4.
For frosting, in a large bowl, beat butter, cream cheese and lemon zest until smooth. Gradually beat in confectioners’ sugar and 1/3 cup lemonade concentrate. If necessary, refrigerate until spreadable, up to 1 hour.
-
5.
Place 1 cake layer on a serving plate. Brush 1 tablespoon lemonade concentrate over cake; spread with 1/2 cup frosting. Repeat layers. Top with remaining cake layer; brush remaining lemonade concentrate over top. Spread remaining frosting over top and side of cake.
-
6.
Decorate with sprinkles. Refrigerate until serving.
Nutrition Facts
1 piece: 732 calories, 39g fat (24g saturated fat), 172mg cholesterol, 291mg sodium, 91g carbohydrate (68g sugars, 1g fiber), 7g protein.
© 2024 RDA Enthusiast Brands, LLC