I saw the recipe I wanted to bring to our Mom's Day luncheon on the cover of BH&G, and not only is it pretty, it looks just right as a recipe. Thank goodness, because I had to join their site, and go through quite a rigmarole to get it!
What are you making, bringing, eating, if you're doing something?
here's the recipe, from their current issue:
Pink Lemonade Cake Makes: 18 servings
Prep: 1 hr Bake: 350°F 35 mins to 40 mins Cool: 1 hr
Ingredients
1 cup butter (2 sticks)
4 eggs
3 1/3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 cups sugar
Red food coloring
1 1/3 cups milk
1/4 cup frozen lemonade concentrate, thawed
1 teaspoon pure lemon extract
1 recipe Lemonade Butter Frosting
Directions
1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, grease two 9x2-inch round cake pans. Line bottoms with parchment; grease paper. Flour pans, tapping to remove excess; set aside. In medium bowl stir together 3-1/3 cups flour, baking powder, and salt; set aside.
2. Preheat oven to 350 degrees F. In an extra-large mixing bowl beat butter with mixer on medium to high for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium until well combined. Scrape sides of bowl; beat 2 minutes more. Add 1/8 tsp. red food coloring; beat to combine. Add eggs one at a time, beating well after each addition.
3. In bowl stir together milk, lemonade concentrate, and extract (mixture will look curdled). Alternately add flour mixture and milk mixture to butter mixture, beating on low after each addition just until combined. Remove half (4 cups) the batter; spread in one pan. In remaining batter, stir 1/4 tsp. red food coloring. Spread in second pan.
4. Bake about 35 minutes, until tops spring back when lightly touched. Meanwhile, prepare Lemonade Butter Frosting.
5. Cool in pans on wire racks for 10 minutes. Remove layers from pans; peel off waxed paper. Cool completely on wire racks. Trim off domed tops of layers so cake will stand flat. Cut each layer horizontally in half, making four layers. Brush crumbs from layers.
6. Place one dark pink layer, cut-side down, on a plate. Spread 1 cup frosting just to edges. Top with a light pink layer, followed by second dark pink layer, spreading frosting on each just to edges. Stack final light pink layer, cut-side down. Spread frosting on top and sides as desired.
From the Test Kitchen
•Tip Evenly color layersTo incorporate food coloring evenly in batter, add the first portion of food coloring to butter and sugar mixture before adding eggs.
•Tip Lemon GarnishThinly slice lemons and remove seeds. Coat with sugar then arrange on cake just before serving.
Lemonade Buttercream Frosting
Yield: 4-1/2 cups
Ingredients
3 cups(6 sticks) unsalted butter, softened
2 16-oz jars marshmallow creme*
1/4 cup frozen lemonade concentrate, thawed
1 cup powdered sugar
2 teaspoons pure lemon extract
Directions
1. In very large mixing bowl beat softened butter with mixer on medium for 30 seconds, until light and fluffy. Add marshmallow creme and lemonade concentrate. Beat until smooth, scraping sides of bowl. Add powdered sugar and extract; beat until light and fluffy. (If frosting is stiff, soften in microwave no more than 10 seconds, then beat until smooth.)
2. Frost Pink Lemonade Cake. To store frosting, cover and refrigerate up to 3 days or freeze up to 1 month. Bring to room temperature before frosting cake. Makes 6 cups.
From the Test Kitchen•Tip Room-temperature butter ensures that the frosting will be creamy and spreadable.
•Tip * If only 13-oz. jars are available, add 6 oz. (1-1/2 cup) marshmallow creme.
Nutrition Facts (Pink Lemonade Cake)
Servings Per Recipe 18
Calories 583, Protein (gm) 5, Carbohydrate (gm) 72, Fat, total (gm) 32, Cholesterol (mg) 124, Saturated fat (gm) 20
Monosaturated fat (gm) 8, Polyunsaturated fat (gm) 1,
Trans fatty acid (gm) 1, Dietary Fiber, total (gm) 1,
Sugar, total (gm) 47, Vitamin A (IU) 1020, Vitamin C (mg) 1, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 1,
Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 52, Cobalamin (Vit. B12) (µg) 0, Sodium (mg) 442, Potassium (mg) 80,
Calcium (DV %) 91, Iron (DV %) 1, Starch () 1, Other Carb () 4, Fat () 2,
Percent Daily Values are based on a 2,000 calorie diet
Reply With Quote
But I am excited--lots of new recipes.
Originally Posted by LeaHamm
