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→ 12 May 12 at 3 pm
→ 12 May 12 at 3 pm
Pink Lemonade Cake with Lemon Frosting
For the cake
1 cup butter alternative
4 “eggs” (I used Ener-G egg replacer)
3 1/3 cups flour
1 Tbsp. baking powder
2 cups sugar
Red food coloring
1 1/3 cups soy milk (or whichever milk alternative you prefer)
1/4 cup lemonade concentrate, thawed
1 tsp. lemon juice
Preheat your oven to 350 degrees fahrenheit.
Let the butter sit out at room temperature for about a half hour or so, just to let it thaw out a little bit. While you’re waiting for the butter to thaw a bit, grease your cake pans. Now, for my cake, I had 3 layers, so I’ll give directions to follow that. Make sure you grease the pans really well so the cakes don’t stick when you go to take them out! After you’ve greased the cake pans, lightly coat them with flour, tapping the pans to make sure it’s even and there isn’t too much extra left over.
In a medium bowl, sift together the flour, baking powder, and salt and set aside. In a large mixing bowl, beat the butter on a medium speed for about 30 seconds or so. Gradually add the sugar a little at a time, beating on the same speed until it’s well combined. Scrape the sides of the bowl, just to make sure everything gets mixed up, and continue beating for about 2 more minutes more. Add about 6 drops of red food coloring and blend it in so the mixture is all the same color. Add your egg replacement and beat well.
In a separate bowl, stir together your milk, lemonade concentrate, and lemon juice. If it looks curdled, that’s totally okay! It’s supposed to. Alternately add the flour mixture and milk mixture to the butter mixture. (So many mixtures, I know!) Make sure everything is combined really well!
Now here’s the tricky part, separating the mix throughout the different pans. See, I didn’t really measure it out, but I’m going to assume I used about a cup and a half for each pan. So, first you want to take out about a cup and a half of the mixture and put it into one of the cake pans you’ve prepared. Next you want to add 6 more drops of food coloring and mix well. Take out another cup and a half or so and put that into your second cake pan. Finally, you want to add another 6 drops of food coloring to the remaining mixture and transfer the last bit to your last cake pan.
Bake for about 35 minutes or until you can stick a toothpick in one of the cakes and have it come out clean. After removing your cakes from the oven, you want to let them sit, inside the pans, on a wire rack for about 20-30 minutes. After your cakes have cooled in the pans, you can remove them from the pans and set them on the wire rack to cool completely. You want to trim off the domed tops of each cake so you can evenly place them on top of each other.
For the frosting
1/2 cup shortening
1/2 cup margarine
3 1/2 cups powdered sugar
2 tsp. lemonade concentrate
1/4 cup soy milk
Red food coloring (optional)
Beat together the shortening and margarine in a large mixing bowl for about a minute or so. Gradually add the sugar and mix well. Add the lemonade concentrate and milk and continue mixing. If you want to add red food coloring to your frosting, go for it!
*If your frosting is too thin but the sweetness is just right, you can add a little cornstarch to make it a little thicker.
Frost your cake and enjoy!
