Pink Lemonade Layer Cake

Name: Pink Lemonade Layer Cake
Ingredients: 1 cup (2 sticks) unsalted butter, softened, plus more, for coating pans; 1 (18 1/4-ounce) box white cake mix; 1 teaspoon finely grated lemon zest; 2 teaspoons vanilla extract; 3 tablespoons sweetened pink lemonade drink powder; 1 pound confectioners' sugar; 5 tablespoons frozen pink lemonade concentrate; 1 teaspoon vanilla; 1 teaspoon finely grated lemon zest

9 ingredients

13 steps

Ingredients

1 cup (2 sticks) unsalted butter, softened, plus more, for coating pans
1 (18 1/4-ounce) box white cake mix
1 teaspoon finely grated lemon zest
2 teaspoons vanilla extract
3 tablespoons sweetened pink lemonade drink powder
1 pound confectioners' sugar
5 tablespoons frozen pink lemonade concentrate
1 teaspoon vanilla
1 teaspoon finely grated lemon zest

Directions

1

Preheat the oven to 350 degrees F. Butter 2 (8-inch) round cake pans and line the bottoms with parchment paper or waxed paper.
2

Prepare the cake batter according to the package directions.
3

To the batter, stir in the lemon zest, vanilla, and pink lemonade powder.
4

Pour the batter evenly into the prepared pans.
5

Bake until golden and a toothpick inserted into the center of the cake comes out clean, 30 to 35 minutes.
6

Let the cakes cool in the pans for 10 minutes.
7

Carefully turn the cakes out onto a wire rack to cool completely.
8

While the cake is baking, prepare the frosting by beating together the confectioners' sugar and remaining 1 cup butter until fluffy.
9

Beat in the remaining frosting ingredients until combined.
10

Transfer one cake to a cake stand or large platter.
11

Using an offset spatula, spread the top of the cake with a layer of frosting.
12

Place the second cake on top of the first.
13

Spread the remaining frosting over the top and sides of both layers.