Wednesday, February 8, 2012

Pink Lemonade Pound Cake

I made this to take to my classmates and it was a hit.  Loved how easy it was and how different it was.
Pink Lemonade Cake Ingredients 
1 cup homemade unsalted butter, softened 
2 cups white sugar 
4 eggs, room temperature 
2-3/4 cups flour 
2-1/4 tsp baking powder 
3/4 tsp salt 
1 cup frozen pink lemonade 
1 TBS Lemon Zest
Pink food coloring 
Frosting: 
1 cup butter, softened 
7 to 8 cups powdered sugar, sifted 
1/2 cup thawed pink lemonade 
Lemon zest to taste 
Pink food coloring 
Directions
 Preheat oven to 350 Sift the dry ingredients together and set aside. Beat the butter for 3 minutes until light and fluffy. Add the sugar and beat another 3 minutes. Add the eggs, one at a time, and beat thoroughly after each addition. Start adding the flour mixture one cup at a time, and alternate with the lemonade; ending with the flour mixture, mix well and pour into prepared cake pans. Bake for 25-30 minutes or when a knife comes out clean Let cool completely. FROSTING: Place the softened butter in a mixing bowl and beat with 1/2 of the powdered sugar. Add the lemonade and mix well. Add another cup of powdered sugar 1 cup at a time until you reach the desired consistency to spread; you may not need all of the sugar specified. Beat until light and fluffy. put icing into a good sized sauce pan and heat until icing is quite runny Spread on the cooled cake.

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