Table of Contents
Directions 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.
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.
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.
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.
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