Table of Contents
Ingredients 1 1 (18 oz) box plus any additional ingredients the package directions call for white cake mix 2 3 tablespoons pink lemonade drink powder 3 2 teaspoons finely grated, divided lemon zest 4 1 lb confectioner’s sugar 5 1/2 cup softened, plus more for pan unsalted butter 6 3 tablespoons frozen pink lemonade concentrate 7 1 teaspoon vanilla
Directions 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. Frost Pink Lemonade Cake. To store frosting, cover and refrigerate up to 3 days or freeze up to 1 month.
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! 1 1/2 sticks (12 T) (169g) unsalted butter….Cut into 1/2 inch slices onto waxed paper to soften slightly (still very cool
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. In a separate bowl, add the eggs, Pink Lemonade concentrate, lemon extract, zest & milk.
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