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pretty in pink lemonade cake

(1 RATING)
66 Pinches
KimmiK avatar
Cullowhee, NC
Updated on May 16, 2013

Mmmmmmmmmmmmmmmmmmmmmmm!

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prep time 3 Hr 30 Min
cook time 1 Hr 5 Min
method ---
yield 8 - 10

Ingredients

  • PINK LEMONS:
  • 1 cup water
  • 1 cup sugar
  • 1 large lemon, halved lengthwise, then cut crosswise into 1/4" thick slices
  • 1 package kool aid, strawberry lemonade or pink lemonade - works the best
  • 3 tablespoons pink decorating sugar or sanding sugar
  • CAKE:
  • 5 x large eggs, seperated
  • 1 teaspoon cream of tartar
  • 1 1/2 cups sugar
  • 1 1/3 cups cake flour
  • 1 sm package instant vanilla pudding mix, dry
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2/3 cup water
  • 1/2 cup vegetable oil
  • 4 teaspoons lemon zest
  • 2 tablespoons lemon juice, fresh
  • 1/2 package kool aid, strawberry lemonade or pink lemonade - works the best
  • FLUFFY PINK CREAM CHEESE FROSTING:
  • 1 stick butter, room temperature
  • 8 ounces confectioners' sugar
  • 1 - 8 oz packages cream cheese, room temperature, cut into 8 pieces
  • 1 1/2 teaspoons pure vanilla extract
  • 1/2 package kool aid, strawberry lemonade or pink lemonade - works the best

How To Make pretty in pink lemonade cake

  • Step 1
    PINK LEMONS: Combine water & sugar in small saucepan over medium heat. Whisk constantly until sugar dissolves. Add lemon slices & bring to simmer. Remove from heat & allow syrup & lemon slices to cool completely, about 1 hour. Add kool-aid; stir to combine; let soak, 1 hour or until desired color is achieved. Transfer lemon slices to wire rack to drain, about 5 minutes. Sprinkle both sides of lemon slices with pink decorating sugar. PINK DECORATING OR SANDING SUGAR: http://www.amazon.com/s/?ie=UTF8&keywords=pink+decorating+sugar&tag=googhydr-20&index=aps&hvadid=6721102407&hvpos=1s2&hvexid=&hvnetw=g&hvrand=7423341021706710383&hvpone=&hvptwo=&hvqmt=e&hvdev=c&ref=pd_sl_2yzj7p0cp9_e
  • Step 2
    CAKE: Meanwhile, adjust oven rack to lower middle position & preheat oven to 325 degrees F. In stand mixer with whisk, whip egg whites & cream of tartar on medium low speed until foamy, 1 minute. Increase speed to medium high & whip whites to soft peaks, 1 more minute. Slowly add 2 tbsp sugar & whip until stiff peaks form, 2 - 3 minutes. Combine flour, remaining sugar, dry pudding mix, baking powder & salt in large bowl; stir to combine.
  • Step 3
    In another large bowl, combine egg yolks, water, oil, lemon zest, lemon juice & kool aid whisking until smooth. Whisk yolk mixture into flour mixture until smooth. Whisk 1/3 whipped egg whites into mixture; then fold in remaining egg white in 2 additions until combined. Pour mixture into a 16 C bundt pan or tube pan.
  • Step 4
    Bake until toothpick inserted in center comes out clean & cracks in cake look dry, 55 - 65 minutes. Cool 10 minutes in pan; then invert & cool completely, 4 hours.
  • Step 5
    FROSTING: In stand mixer with whisk, beat butter & confectioners' until light & fluffy, 2 minutes. Add cream cheese, 1 piece at a time, beating thoroughly after each addition. Add extract & kool aid & mix until no lumps remain.
  • Step 6
    ASSEMBLY: Frost cake evenly with frosting. Decorate bottom edge with pink lemons (cut side down).
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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