Grease two 9”x 2” round pans (Wilton Cake Release works well).

In medium bowl, stir together flour, baking powder, & salt. Set aside.

Preheat oven to 350°.

In mixing bowl, cream butter & sugar till well combined.

Add 1 drop Super Red coloring. Beat to combine.

Add eggs 1 at a time, beating well.

In separate bowl, stir together milk, lemonade, & lemon extract.

Alternately add flour mixture & milk mixture to butter mixture. Beat on low till just combined.

Remove half of batter & spread in one pan.

In remaining batter, stir in 2 drops Super Red color. Spread in 2nd pan.

Bake about 30-40 min until tops spring back when touched.

Cool 10 min on wire rack. Remove from pans; cool completely.

Trim off domed tops of layers so cakes are flat. Cut each layer horizontally in half to create 4 layers.

Place 1 dark-pink layer, cut side down, on serving plate.

Frost with lemonade buttercream icing, and top with light-pink cake layer. Repeat using remaining layers.

Frost entire cake.

Serves 18.

 

Deal of the Day
  • Ingredients
    1 cup butter
    4 eggs
    3 1⁄2 cups King Midas flour
    1 Tbsp. baking powder
    1⁄2 tsp. salt
    2 cups sugar
    “Super Red” Soft gel paste color
    1 1/3 cups milk
    1⁄4 cup frozen lemonade concentrate, thawed
    1 tsp. pure lemon extract

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