Pink Lemonade Cake

Ingredients

• 2 ½ cups all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• ½ cup fresh lemon juice
• 1 tablespoon pink lemonade concentrate
• 1 cup whole milk
• 1 cup unsalted butter, softened (for frosting)
• 4 cups powdered sugar
• 3 tablespoons pink lemonade concentrate (for frosting)
• 2 tablespoons heavy cream
• Optional: Pink food coloring for enhanced vibrancy

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, cream the butter and sugar until light and fluffy. Beat in the eggs, one at a time, then stir in the fresh lemon juice and pink lemonade concentrate.
4. Gradually add the dry ingredients, alternating with milk, beginning and ending with the dry mix.
5. Divide the batter evenly between the prepared pans. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
7. In a large bowl, beat the butter until creamy. Gradually add the powdered sugar, one cup at a time. Mix in the pink lemonade concentrate and heavy cream. Beat until the frosting is smooth and spreadable. Add food coloring if desired.
8. Place one cake layer on a serving platter and spread a layer of frosting over the top. Repeat with the remaining layers. Use the remaining frosting to cover the sides and top of the cake. Decorate as desired.