Tickled Pink....

We were recently featured on WFMY's, The Good Morning Show's Dessert Week Segment. We featured one of more popular cake flavors and a true Southern classic...Pink Lemonade Cake. Here is the recipe step by step...a fun summertime activity for a rainy day or just something to do with the kids or friends! Enjoy...

See our Feature on WFMY's Show here: Pink Lemonade Feature

Pink Lemonade Cake

Makes one 3 layer cake, 9” round.

8oz cream cheese

2 sticks butter

3 cups sugar

6 eggs

3 cups cake flour

1 t. baking powder

½ t. salt 

1 t. pure vanilla extract

1 Tbl. Fresh Lemon juice, or 1 tsp. pure lemon extract

A few drops of pink food coloring until it reaches the color you would like!

Beat cream cheese together with sugar until smooth, add butter and continue beating.  Add eggs one at a time, mix well after each addition.  Add cake flour and remaining ingredients, mix well.  Divide batter into 3 prepared cakes pans (spray with Pam and line with parchment paper. 

 Bake at 325 for 20 minutes.  Let cool until pans can be handled to the touch, then turn out of pans and cool the rest of the way.

Vanilla Buttercream

6 sticks butter                                                        

8 c. powdered sugar                                          

4 Tbl. milk                                                                  

2 t. vanilla                                                                 

Cream butter @ medium speed, gradually adding sugar, beating until light & fluffy.  Add milk and vanilla, beat until of spreading consistency. (Note: for Pink Lemonade cake, add a little lemon extract or lemon juice to taste and also add some yellow food color to desired intensity!)

Here are some shots of Ms. Whitney icing our Pink Lemonade cake in the shop today!