Pink Lemonade Cake

Pink Lemonade Cake

1 1/2 cups butter, softened
1 1/4 cups sugar
1/2 cup pink lemonade drink mix
4 large eggs
1/2 tsp lemon extract
4 cups cake flour
4 tsp baking powder
1/4 tsp salt
2 1/2 cups milk
Lemonade Buttercream (recipe follows)

Preheat the oven to 350 F. Spray 3 (9-inch) round cake pans with baking spray with flour. In a large bowl, beat the butter, sugar, and lemonade drink mix at medium speed using an electric mixer until fluffy. Add the eggs, one at a time. Beat well after each addition. Beat in the lemon extract. In a medium bowl, combine the cake flour, baking powder, and salt. Add the flour mixture to the butter mixture, alternately with the milk. Begin and end with the flour mixture. Spoon the batter into prepared pans. Divide evenly among the prepared pans. Bake for 24 to 30 minutes or until a wooden toothpick inserted into the center comes out clean. Let cool in the pans for 10 minutes. Remove from the pans. Let completely on wire racks.

Lemonade Buttercream (makes about 4 1/2 cups)

1 1/2 cups unsalted butter, softened
6 tbsp frozen lemonade concentrate, thawed
1 tsp lemon zest
6 cups confectioners' sugar

In a large bowl, beat the butter, lemonade concentrate, and lemon zest at medium speed using an electric mixer. Beat until combined. Gradually add the confectioners' sugar. Beat until smooth.