Pink Lady Cake Recipes

PINK LEMONADE CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F and grease a 9-by 13-inch baking dish.
• Add the flour, granulated sugar, baking powder and salt to the bowl of a stand mixer and mix on low speed to combine.
• Next, slowly add in the butter slices and allow to mix until the flour resembles coarse crumbs.
• While the butter mixes, in a separate bowl whisk together the eggs, pink lemonade, milk, lemon extract and vanilla extract.
• With the mixer still on low speed, add the egg mixture in three batches, allowing the liquid to combine into the dry ingredients until fully incorporated. If desired, stir in a few drops of pink or red food coloring to create a light pink color.
• Spread the batter evenly into the prepared pan and bake until a toothpick inserted into the center comes out mostly clean with a few crumbs, 30 to 35 minutes. Cool in the pan on a wire rack until room temperature. While cooling, prepare the frosting.
• For the frosting: Combine the butter and salt in the stand mixer on low speed. Slowly add the confectioners' sugar in small amounts until all is added, and then turn the speed to medium-high to combine. Add the pink lemonade concentrate and lemon extract and mix until fluffy. Add in the food coloring at this point if desired.
• Once the cake is fully cooled, ice with the frosting and decorate with lemon slices and straws, if desired.

PINK LADY CAKE

Steps:

• Preheat oven to 250 degrees F (120 degrees C). Grease and flour a 9x13 inch baking pan.
• In a large bowl, beat eggs and add oil, water and 1/2 of strawberries; mix well. Beat in cake mix, flour and gelatin mix. Pour mixture into greased and floured pan
• Bake in preheated oven for 75 minutes, until a toothpick inserted in center comes out clean.
• To make icing: In a medium bowl, mix sugar and remaining strawberries; frost cake while warm.
• Chill in refrigerator before serving.

PINK LADY SQUARES

Steps:

• BASE: In large bowl mix graham wafer crumbs, butter and flour and press into a greased 9x9 inch pan.
• Bake at 275 degrees five minutes, take out of oven and cool.
• TOPPING: Mix the Eaglebrand condensed milk, coconut and pecans and spread over base.
• Bake at 325 for 20 to 25 minute (ovens may vary) being careful not to over bake.
• Cool and ice with Lemon Icing.
• Lemon Icing: In medium bowl beat together the butter, cream and lemon juice.
• Add in the icing sugar, adding more if needed for desired consistency and add just a small amount of food coloring to make for pale pink.

SOUTHERN LADY CAKE

Steps:

• Grease and flour a tube cake pan.
• Combine the cake mix, sugar and flour in a large bowl.
• Add the sour cream, the oil and orange extract.
• Mix at low speed with a mixer.
• Add the eggs, one at a time.
• Increase the speed to medium and beat for 2 minutes.
• Add in the mandarin oranges and mix until all ingredients are well combined.
• Pour the batter into the prepared pan.
• Bake at 350°F for 45-50 minutes or until a knife inserted in the cake comes out clean.
• Let the cake cool in the pan for 15 minutes.
• Combine the orange juice and confectioners sugar well.
• Drizzle over the cake.