Pink Lemonade Cake Recipes

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PINK LEMONADE STAND CAKE



Pink Lemonade Stand Cake image

If you love a moist and creamy cake, this is it. Lemon juice and lemonade give the layers a tangy touch, and the cream cheese frosting with sprinkles makes it pretty. -Lauren Knoelke, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 12 servings.

Number Of Ingredients 21

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

Steps:

  • Preheat oven to 350°. Line bottoms of three greased 8-in. round baking pans with parchment; grease paper., 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. Add eggs, one 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., 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 paper. Cool completely., 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., 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 sides of cake., Decorate with sprinkles. Refrigerate until serving.

Nutrition Facts : Calories 732 calories, Fat 39g fat (24g saturated fat), Cholesterol 172mg cholesterol, Sodium 291mg sodium, Carbohydrate 91g carbohydrate (68g sugars, Fiber 1g fiber), Protein 7g protein.

PINK LEMONADE CAKE FROM SCRATCH



Pink Lemonade Cake from Scratch image

This moist and delicious Pink Lemonade Layer Cake has the perfect amount of tartness, which is balanced with a luscious layer of lemon cream cheese frosting!

Number Of Ingredients 18

2 1/2 cups (285g) cake flour
1 1/2 cups (300g) sugar
1/2 teaspoon (3g) salt
2 1/2 teaspoon (12g) baking powder
1 1/2 sticks (12 T) (169g) unsalted butter....Cut into 1/2 inch slices onto waxed paper to soften slightly (still very cool
to the touch). If it becomes too soft, refrigerate for a few minutes. Do not soften in microwave
4 large eggs
3/4 cup (190g) frozen pink lemonade concentrate (thawed) ( if you cannot find pink, you can use regular frozen lemonade)
1/2 cup (121g) milk
2 teaspoons (7g) lemon extract
zest of 1 lemon
pink coloring gel, if you want the cake layers to be pink....we used AmeriColor Deep Pink
2 sticks (226g) unsalted butter, slightly softened but still cool to the touch
2 8oz packages Cream Cheese (453 total gram weight) Use full fat cream cheese. Do not use reduced fat or cream cheese in the tub containers. Soften very slightly
2 teaspoons (8g) lemon juice
1 teaspoon (4g) lemon extract, optional
Zest from 1 lemon, approximately 1 1/2 teaspoons (3g)
6 to 6 1/2 cups (690g - 747g) powdered sugar, adding more if necessary

Steps:

  • Preheat the oven to 350 degrees
  • Grease and flour two 8 x 2 inch round pans
  • In the bowl of your mixer add the dry ingredients, flour, sugar, salt and baking powder. Whisk to combine dry ingredients for 30 seconds.
  • In a separate bowl, add the eggs, Pink Lemonade concentrate, lemon extract, zest & milk.
  • With the mixer on low speed, add the slices of butter a few pieces at a time to the dry ingredients. Increase the mixer to medium speed and beat until the dry ingredients look crumbly like coarse sand. Scrape sides and bottom of the bowl.
  • Method is important when using Reverse Creaming. With the mixer on low speed SLOWLY ADD 1/2 of the egg mixture, increase to medium speed for 1 1/2 minutes. The batter will become thick and fluffy. Scrape the bottom and sides of the bowl. ADD THE PINK GEL COLOR, Add the remaining egg mixture in 2 pourings, beating for 20 seconds after each addition.
  • Bake at 350 degrees for 25 to 30 minutes or until a toothpick inserted into the center comes out clean or with just a few crumbs attached.
  • Let the cakes cool in the pan 10 minutes, then turn out.
  • Works well for cupcakes
  • Makes 7 cups batter
  • Cut butter into 1/2 inch slices and add to the bowl of your mixer, beat until smooth.
  • Cut the cream cheese into pieces and add to the butter, beating until blended.
  • Add the lemon juice and lemon zest. 1 teaspoon lemon extract, optional for a stronger lemon flavor.
  • Gradually add powdered sugar and beat until well blended.

PINK LEMONADE CAKE



Pink Lemonade Cake image

When you want to make a cake that will dazzle and delight, try this pink lemonade cake recipe. The tall beauty is not only delicious, it's lovely to look at, too.

Provided by BHG Test Kitchen

Time 2h35m

Number Of Ingredients 15

1 cup butter
4 eggs
3.333 cup all-purpose flour
1 tablespoon baking powder
0.5 teaspoon salt
2 cup sugar
Red food coloring
1.333 cup milk
0.25 cup frozen lemonade concentrate, thawed
1 teaspoon pure lemon extract
3 cup unsalted butter, softened
2 16 ounce jars marshmallow creme
0.25 cup frozen lemonade concentrate, thawed
1 cup powdered sugar
2 teaspoon pure lemon extract

Steps:

  • Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, grease two 9x2-inch round cake pans. Line bottoms with parchment; grease paper. Flour pans, tapping to remove excess; set aside. In medium bowl stir together 3-1/3 cups flour, baking powder, and salt; set aside.
  • Preheat oven to 350°F. In an extra-large mixing bowl beat butter with mixer on medium to high for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium until well combined. Scrape sides of bowl; beat 2 minutes more. Add 1/8 tsp. red food coloring; beat to combine. Add eggs one at a time, beating well after each addition.
  • In bowl stir together milk, lemonade concentrate, and extract (mixture will look curdled). Alternately add flour mixture and milk mixture to butter mixture, beating on low after each addition just until combined. Remove half (4 cups) the batter; spread in one pan. In remaining batter, stir 1/4 tsp. red food coloring. Spread in second pan.
  • Bake about 35 minutes, until tops spring back when lightly touched. Meanwhile, prepare Lemonade Butter Frosting.
  • Cool in pans on wire racks for 10 minutes. Remove layers from pans; peel off paper. Cool completely on wire racks. Trim off domed tops of layers so cake will stand flat. Cut each layer horizontally in half, making four layers. Brush crumbs from layers.
  • Place one dark pink layer, cut-side down, on a plate. Spread 1 cup frosting just to edges. Top with a light pink layer, followed by second dark pink layer, spreading frosting on each just to edges. Stack final light pink layer, cut-side down. Spread frosting on top and sides as desired. Lemonade Butter Frosting
  • In very large mixing bowl beat softened butter with mixer on medium for 30 seconds, until light and fluffy. Add marshmallow creme and lemonade concentrate. Beat until smooth, scraping sides of bowl. Add powdered sugar and extract; beat until light and fluffy. (If frosting is stiff, soften in microwave no more than 10 seconds, then beat until smooth.)
  • Frost Pink Lemonade Cake. To store frosting, cover and refrigerate up to 3 days or freeze up to 1 month. Bring to room temperature before frosting cake. Makes 6 cups.

Nutrition Facts : Calories 583 kcal, Carbohydrate 72 g, Cholesterol 124 mg, Protein 5 g, SaturatedFat 20 g, Sodium 442 mg, Sugar 47 g, Fat 32 g, TransFat 1 g, UnsaturatedFat 9 g

PINK LEMONADE CAKE



Pink Lemonade Cake image

This pretty-in-pink lemonade cake is ideal for your next summer party, thanks to the sweet lemony flavor in both the tender cake and fluffy, meringue-style frosting. The ombre pink layers are easy to achieve and sure to impress. If you love tangy pink lemonade and a slice of moist cake, then this recipe is for you!

Provided by Food Network Kitchen

Categories     dessert

Time 1h45m

Yield 8 to 10 servings

Number Of Ingredients 21

1/2 cup vegetable oil, plus more for the pans
2 3/4 cups all-purpose flour (see Cook's Note), plus more for the pans
2 tablespoons cornstarch
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon kosher salt
1 1/2 cups whole milk, at room temperature
1 tablespoon pure vanilla extract
1/2 cup (1 stick) unsalted butter, at room temperature
Finely grated zest and juice from 2 lemons (about 2 tablespoons zest and 1/3 cup juice)
1 2/3 cups sugar
4 large eggs, at room temperature
Pink gel food coloring
3 very clean egg whites (see Cook's Note), at room temperature
1 1/2 cups sugar
1 tablespoon light corn syrup
2 teaspoons pure vanilla extract
1/2 teaspoon cream of tartar
1/4 teaspoon kosher salt
1 tablespoon fresh lemon juice
Pink gel food coloring

Steps:

  • For the cake: Position racks in the upper and lower third of the oven and preheat to 350 degrees F. Brush the bottom and sides of four 9-inch round cake pans with vegetable oil. Dust with flour and tap out the excess; set aside. Whisk the flour, cornstarch, baking powder, baking soda and salt together in a medium bowl. Stir the milk and vanilla together in a large liquid measuring cup. Set both aside.
  • Beat the butter, lemon zest and juice, vegetable oil and sugar in a large bowl using an electric mixer on medium-high speed until light and fluffy, 5 to 7 minutes, stopping to scrape down the sides of the bowl occasionally using a rubber spatula. Beat in the eggs 1 at a time until combined and then continue to beat on medium-high speed until mixture is thick, smooth and shiny, about 3 minutes more. Reduce the speed to medium-low and add one-third of the flour mixture until just combined. Beat in half the milk mixture until combined. Repeat these additions, ending with the final one-third of the flour mixture, and beating just until smooth. Stir a few times with the spatula to make sure the batter is well blended.
  • Evenly divide the cake batter among 4 medium bowls. Tint one bowl with 1 drop of pink food coloring, tint another with 2 drops of food coloring, the third with 1 teaspoon food coloring, and the last with 1/4 teaspoon food coloring. Stir each bowl until no streaks remain; the frostings should have gradually lighter shades of pink.
  • Transfer each bowl of frosting to one of the prepared pans. Bake until the tops are lightly browned, the edges of the cake are beginning to pull away from the side of the pan and the center lightly springs back to the touch, about 30 minutes. Cool in the pans 10 to 15 minutes, then turn out onto wire racks to cool completely.
  • For the frosting: Fill a medium saucepan about one-third full of water and bring to a boil over medium-high heat. Whisk the egg whites, sugar, 1/4 cup water, the corn syrup, vanilla, cream of tartar and salt in a large (preferably glass or metal; see Cook's Note) heatproof bowl that will sit over the pot without having the bottom of the bowl touch the water.
  • Set the bowl over the pot and beat with an electric mixer on low speed until the sugar dissolves and the mixture starts to thicken, 1 to 2 minutes. If the mixtures starts to crystallize on the side of the bowl, brush down the bowl using a wet pastry brush.
  • Increase the mixer speed to medium-high and continue to beat until the mixture is glossy and holds firm peaks, about 7 minutes. Remove from the heat and continue to beat until the mixture cools slightly, about 30 seconds more. Beat in the lemon juice and 2 drops of pink gel food coloring. The frosting will start to firm up even more as it cools.
  • While the frosting is still slightly warm, start to assemble the cake. Place the most vibrant pink cake layer (tinted with 1 teaspoon food coloring) on a cake stand or serving platter. Spread a heaping 1/2 cup frosting on top of the cake into an even layer using a small offset spatula. Stack the third most vibrant pink cake layer (1/4 teaspoon food coloring) on next, followed by another heaping 1/2 cup of frosting. Repeat with the second most vibrant pink cake layer (2 drops food coloring) and another heaping 1/2 cup frosting. Then top with the lightest pink cake layer (1 drop food coloring). Spread the remaining frosting on the sides and top of the cake, using the offset spatula to create a swirled design. Do not refrigerate; the frosting will set once completely cooled, about 30 minutes.

OLD-FASHIONED PINK LEMONADE



Old-Fashioned Pink Lemonade image

This is a wonderfully refreshing drink. Serve in pitchers garnished with mint leaves and orange or lemon slices.

Provided by Tonni Padgett

Categories     Drinks Recipes     Punch Recipes     Non-Alcoholic Punch Recipes

Time 10m

Yield 12

Number Of Ingredients 4

2 cups white sugar
9 cups water
2 cups fresh lemon juice
1 cup cranberry juice, chilled

Steps:

  • In large pitcher combine sugar, water, lemon juice and cranberry juice. Stir to dissolve sugar. Serve over ice.

Nutrition Facts : Calories 150.5 calories, Carbohydrate 39.7 g, Fiber 0.2 g, Protein 0.2 g, Sodium 0.8 mg, Sugar 36.8 g

PINK LEMONADE CAKE



Pink Lemonade Cake image

I often made this cake for my daughter Susan's birthday in July. It is a perfect party cake for a summer birthday and also very refreshing.

Provided by granny franny 2

Categories     Dessert

Time P1DT16h

Yield 8-10 serving(s)

Number Of Ingredients 6

1 ready-baked angel food cake
1 quart vanilla ice cream
1 (6 ounce) can frozen pink lemonade concentrate, thawed
5 -6 drops red food coloring
4 tablespoons sugar
2 cups whipping cream

Steps:

  • Cut cake in half crosswise.
  • Mix ice cream and 1/3 cup lemonade concentrate and food coloring to desired pinkness. Spread on bottom layer of cake. Place top of cake on and freeze 2-3 hours.
  • Whip cream and sugar and remaining pink lemonade concentrate until stiff. Sometimes I have also added some pinkness here.
  • Remove cake from freezer and frost with the whipped cream mixture.
  • Return to freezer.
  • This can be done a day ot two ahead of time.

Nutrition Facts : Calories 604.6, Fat 30.2, SaturatedFat 18.6, Cholesterol 113.2, Sodium 460.3, Carbohydrate 78.8, Fiber 0.7, Sugar 44.4, Protein 8.3

PINK LEMONADE CAKE



Pink Lemonade Cake image

Bake up our Pink Lemonade Cake for your next special event. The best part is there's no fancy baking skills needed to make our Pink Lemonade Cake.

Provided by My Food and Family

Categories     Recipes

Time 1h28m

Yield 16 servings

Number Of Ingredients 8

1/3 cup COUNTRY TIME Pink Lemonade Flavor Drink Mix, divided
1 pkg. (2-layer size) white cake mix
3 drops red food coloring
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup butter, softened
1 lb. powdered sugar
1 tsp. vanilla
juice from 1 lemon

Steps:

  • Reserve 1 Tbsp. dry drink mix. Place remaining drink mix in large bowl. Add water measure listed on cake mix package; stir until mix is dissolved. Add cake mix with oil and eggs (listed on cake mix package); beat with mixer until blended. Stir in food coloring. Pour into 2 greased and floured 9-inch round pans.
  • Bake 28 min. or until toothpick inserted in centers comes out clean. Cool cakes 10 min.; remove from pans to wire racks. Cool completely.
  • Beat reserved drink mix and remaining ingredients with mixer until blended. Stack cake layers on plate, filling and frosting with cream cheese frosting.

Nutrition Facts : Calories 370, Fat 14 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 55 mg, Sodium 300 mg, Carbohydrate 57 g, Fiber 0.6349 g, Sugar 45 g, Protein 3 g

PINK LEMONADE CUPCAKES



Pink Lemonade Cupcakes image

With some pink lemonade concentrate and a box of Betty Crocker™ Super Moist™ natural vanilla cake mix, you can create uniquely colorful pretty-in-pink cupcakes.

Provided by Bree Hester

Categories     Dessert

Time 1h30m

Yield 24

Number Of Ingredients 10

1 box Betty Crocker™ Super Moist™ natural vanilla cake mix
3/4 cup frozen (thawed) pink lemonade concentrate
1/2 cup vegetable oil
1/4 cup water
3 eggs
Pink food color, if desired
2 containers Betty Crocker™ Whipped fluffy white frosting
6 tablespoons frozen (thawed) pink lemonade concentrate
Pink food color, if desired
Pink candy sprinkles, if desired

Steps:

  • Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. Make cake batter as directed on box, using cake mix, 3/4 cup lemonade concentrate, 1/2 cup oil, the water, eggs and food color. Divide batter evenly among muffin cups.
  • Bake 20 to 22 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
  • In large bowl, beat frosting, 6 tablespoons lemonade concentrate and the food color with electric mixer on low speed until blended. Frost cooled cupcakes. Garnish tops with candy sprinkles.

Nutrition Facts : ServingSize 1 Serving

PINK LEMONADE LAYER CAKE



Pink Lemonade Layer Cake image

A refreshing tart and sweet cake. Recipe originally came from The Deen Brothers "Ya'll Come Eat" cookbook. I have changed it up slightly to suit my tastes. The directions said to follow the cake box recipe and gave the amounts for the eggs and oil but nothing said about water. My cake box said to add 1 cup water so if yours says to use less than use less. I also used more drink powder in cake mix and more concentrate in the frosting. I also added a few drops of pink food coloring to make the frosting really look like pink lemonade. Cheater tip: I have been using a 9x13 baking pan lately so I don't have to frost layers for time sake. Also, I have been using a can of vanilla pre mixed frosting and adding the lemon zest and lemonade powder to it. So much easier and tastes just as good.

Provided by nascarmom

Categories     Dessert

Time 40m

Yield 1 2 layer cake, 10-12 serving(s)

Number Of Ingredients 11

18 1/4 ounces white cake mix
3 tablespoons pink lemonade, drink powder (or more)
3 eggs
1/3 cup vegetable oil
1 cup water
1 teaspoon finely grated lemon zest
1 lb confectioners' sugar
1/2 cup unsalted butter, softened
3 tablespoons frozen pink lemonade concentrate (or more)
1 teaspoon vanilla
1 teaspoon finely grated lemon zest

Steps:

  • Preheat oven to 350. Butter two 8 inch round cake pans and line the bottoms with parchment paper or waxed paper and set aside.
  • For the cake, in a large bowl, stir together the package directions, using the eggs and oil and water. Stir in the zest . Pour the batter evenly into the prepared pans. Bake for 30 minutes or until golden and toothpick inserted in the centers of the cakes comes out clean.
  • Let the cakes cool in the pans for 10 minutes. Carefully turn cakes out onto a wire rack to cool completely.
  • For the frosting, beat together the confectioners sugar and butter until fluffy. Beat in the remaining frosting ingredients until combined. I added a few drops of pink food coloring.
  • Transfer one cake to a cake stand or large plate. Using an offset spatula, spread the top of the cake mix with a layer of frosting. Place the second cake on top of the first. Spread the remaining frosting over the top and sides of both layers.
  • I put mine in the refrigerator to stay chilled.

Nutrition Facts : Calories 579.1, Fat 23.7, SaturatedFat 8.1, Cholesterol 87.8, Sodium 369.8, Carbohydrate 89.1, Fiber 0.5, Sugar 73, Protein 4.4

PINK LEMONADE CHEESECAKE



Pink Lemonade Cheesecake image

Sweet and tart flavors. Your friends will love this pie. Big hit with kids especially.

Provided by Misskaoz

Categories     Desserts     Cakes     Lemon Cake Recipes

Time 5h15m

Yield 8

Number Of Ingredients 11

1 (16 ounce) package fresh strawberries, hulled and thinly sliced
1 lemon, zested and juiced, divided
2 tablespoons white sugar
2 cups crushed graham crackers
2 tablespoons butter, melted
2 eggs, separated
½ cup white sugar
1 (8 ounce) package cream cheese
½ cup frozen pink lemonade concentrate, thawed, undiluted
1 pinch salt
2 drops red food coloring, or as needed

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C).
  • Place strawberries in a covered container. Coat with 1 tablespoon lemon juice. Add 2 tablespoons sugar and shake to coat. Place in the refrigerator. Save remaining lemon juice for another use.
  • Combine graham crackers and melted butter in a bowl. Mix until evenly moistened; press into the bottom and sides of an 8-inch pie pan.
  • Bake in the preheated oven until crust is firm, about 10 minutes. Remove from the oven and cool.
  • Meanwhile, beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add sugar, continuing to beat until stiff peaks form.
  • Combine cream cheese, lemonade concentrate, lemon zest, and salt in a large bowl; beat with an electric mixer until creamy. Add egg yolks, 1 at a time, blending well after each addition. Gently fold egg whites into the cream cheese mixture. Add food coloring until mixture is the desired shade of pink. Pour into the prepared pie crust.
  • Bake in the preheated oven until set in the center, 25 to 30 minutes. Set the pan on a wire rack, and allow the cheesecake to cool at room temperature, about 1 hour. Refrigerate until completely chilled, at least 2 hours.
  • Cover with the sliced strawberries. Chill 1 more hour before serving.

Nutrition Facts : Calories 342.1 calories, Carbohydrate 47 g, Cholesterol 79.4 mg, Fat 16.1 g, Fiber 2.5 g, Protein 5.6 g, SaturatedFat 8.7 g, Sodium 266.9 mg, Sugar 32.6 g

PINK LEMONADE DESSERT



Pink Lemonade Dessert image

Field editor Nancy McDonald of Burns, Wyoming recommends this refreshing treat, noting, "It's light and cool and goes very well after a big meal. Plus, you can make it ahead."

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 12 servings.

Number Of Ingredients 7

2 cups crushed butter-flavored crackers
1/4 cup confectioners' sugar
1/2 cup butter, melted
1 can (14 ounces) sweetened condensed milk
3/4 cup thawed pink lemonade concentrate
1 carton (12 ounces) frozen whipped topping, thawed
2 to 3 teaspoons red food coloring, optional

Steps:

  • In a bowl, combine cracker crumbs and sugar. Stir in butter. Press into a greased 13-in. x 9-in. dish; set aside. , In a blender, combine milk and lemonade concentrate; cover and process until well blended. Fold in the whipped topping and food coloring if desired. Spread evenly over crust. Cover and refrigerate for 2 hours or until firm.

Nutrition Facts :

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From tarateaspoon.com


PINK LEMONADE ANGEL FOOD CAKE - SPOONFUL OF EASY
2019-05-06 Instructions. Add in 1/2 a box of lemon and 1/2 a box of strawberry JELLO and mix until incorporated. Bake in an Angel Food cake pan per package directions **if it's humid, this takes up to 10 extra minutes to bake. Watch for the golden brown top and a bit of cracking on top to know it's done**.
From spoonfulofeasy.com


PINK LEMONADE CAKE - SIMPLE, SASSY AND SCRUMPTIOUS
Beat butter until smooth. Add confectioners sugar and heavy cream; beat until fluffy and is a good consistency for spreading easily. Beat in lemon zest and juice. Assembly of cake: Place darkest pink layer on a cake stand and spread top with 1/2 cup frosting. Add next-lightest layer and spread top with 1/2 cup frosting.
From simplesassyscrumptious.com


PINK LEMONADE CAKE RECIPE - BAKERRECIPES.COM
GRIT 4/26/92 1 pk Yellow cake mix 1 qt Vanilla ice cream 1 cn 6oz fz. pink lemonade concen 6 Drops red food coloring 1 c Whipping cream 2 tb Sugar. Prepare cake mix according to package directions. Bake in two 9x 1 1/2 in round cake pans; cool. Meanwhile, stir ice cream to soften;quickly stir in 1/2 cup of the concentrate and the food coloring. Spread evenly in foil …
From bakerrecipes.com


PINK LEMONADE CAKE - BAKING BITES
2013-03-08 1/2 tsp cream of tartar. Preheat oven to 325F. In a large mixing bowl, sift together flour, 1 1/3 cups sugar, baking powder and salt. In a small mixing bowl, whisk together egg yolks, lemon zest, lemon juice, canola oil and red food coloring. Pour lemon mixture into the dry ingredients and whisk until well combined.
From bakingbites.com


PINK LEMONADE ICE CREAM CAKE RECIPE (1968) - CLICK AMERICANA
2020-06-19 Freeze 2 to 3 hours, till firm. Place one cake layer on serving plate; add ice cream layer and top with second cake layer. Whip cream with the remaining lemonade concentrate (1/2 cup, 4 ounces) and the sugar till stiff. Frost sides and top of cake; trim with rosebud (decorative) candy mints. Return to freezer for at least 1 hour or till served.
From clickamericana.com


PINK LEMONADE CAKE - AMANDA'S COOKIN' - CAKE & CUPCAKES
2020-06-16 Make the Cake. Preheat oven to 350 F. Spray 2 8-inch round cake pans. Whisk together the cake flour, baking powder, pink lemonade powder, and salt. Set aside. Whisk together the buttermilk, egg whites, and vanilla in a medium bowl.
From amandascookin.com


PINK LEMONADE POUND CAKE - CARLSBAD CRAVINGS
Combine ¾ cup sugar and water in small saucepan over medium heat. Whisk constantly until sugar dissolves. Add lemon slices and bring to a simmer for 15 seconds. Remove from heat and let sugar and lemon slices cool completely, about 45 minutes. Transfer lemon slices to wire rack to drain, about 5 minutes.
From carlsbadcravings.com


THE BEST PINK LEMONADE FROSTING - TWO SISTERS
2021-02-24 Beat on low until powdered sugar is incorporated. Then move mixer up to medium-high speed. Scrape sides and bottom of bowl often. When completely mixed the frosting may appear dry. Add thawed Pink Lemonade Concetrate, a little bit at a time until frosting is the proper consistency. Add 1 drop Red Food Coloring.
From twosisterscrafting.com


PINK LEMONADE CAKE | A WICKED WHISK
2019-05-25 Easy! To make this Pink Lemonade Cake, start by preheating oven to 350 degrees. Butter your baking pans and line the bottom with parchment paper. Next, add room temperature butter and sugar to a large mixing bowl and cream together. In a small bowl, add cake flour, baking powder and salt then whisk to combine. Set aside.
From awickedwhisk.com


PINK LEMONADE POUND CAKE RECIPE - TABLESPOON.COM
2016-09-20 Steps. Preheat oven to 350° F. Grease and flour a 10 inch tube pan or Bundt pan. Combine the cake mix, lemon pudding mix, eggs, vegetable oil, 1/2 cup lemon concentrate, and milk. Mix until smooth. Poor batter into prepared pan. Bake at 350° F for 50 minutes to 1 hour. Remove from oven and poke all over with a fork.
From tablespoon.com


CLASSIC PINK LEMONADE CAKE WITH WHIPPED ICING - SCRAMBLED CHEFS
2021-05-02 Preheat the oven to 350°F then grease a 13"x9" cake pan and set aside. In a large bowl or a stand mixer bowl, sift in the flour then add the sugar, salt, and baking powder. Stir or mix on low to combine. Add the sliced or cubed butter into the flour mixture and beat until it forms small crumbles.
From scrambledchefs.com


PINK LEMONADE CAKE - KITCHEN FUN WITH MY 3 SONS
2020-05-22 Take about 1 cup of frosting and spread it evenly over the first layer. Repeat this with the second layer. Place the third layer on top and then frost the entire cake.
From kitchenfunwithmy3sons.com


PINK LEMONADE CAKE ROLL | SAVORY
Steps. Preheat oven to 350°F. Line a 9x13-inch sheet pan with parchment and coat with the cooking spray. To a large bowl, add the eggs. With a hand mixer, beat eggs on medium for 6–7 min., until thick and pale yellow. From the lemon, grate ½ tsp zest and squeeze 1 tbsp juice into bowl with eggs. Add the cake mix, oil, and 3 tbsp water.
From savoryonline.com


PINK LEMONADE OMBRE CAKE RECIPE - BELLY RUMBLES
2013-09-27 Preheat oven at 180C (350F). Grease and line 4 x 20cm cake tins with baking paper. If like me you don't have 4, and only 1 tin, bake them one at a time. In a bowl sift flour and salt. Cream butter and sugar in a stand mixer (or using …
From bellyrumbles.com


LEMONADE CAKE RECIPE - PINTEREST
This moist and delicious Pink Lemonade Layer Cake has the perfect amount of tartness, which is balanced with a luscious layer of lemon cream cheese frosting! Paula takes the quintessential lemony summer sip and transforms it into an easy, yet …
From pinterest.com


PINK LEMONADE SHEET CAKE | NELLIE'S FREE RANGE
Lemon slices for garnish, optional. Directions. To make the cake: Preheat oven to 350F. Grease or line a 9" x 13" cake pan or a 10" x 15" bar pan. Place butter and sugar in a medium bowl. Using a hand mixer, beat until well blended. Add eggs one at a time, beating until combined. Mix in lemonade concentrate.
From nelliesfreerange.com


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