PINK LEMONADE CAKE FROM SCRATCH

PINK LEMONADE CAKE FROM SCRATCH

Instructions

  1. Preheat the oven to 350 degrees
  2. Grease and flour two 8 x 2 inch round pans
  3. In the bowl of your mixer add the dry ingredients, flour, sugar, salt and baking powder. Whisk to combine dry ingredients for 30 seconds.
  4. In a separate bowl, add the eggs, Pink Lemonade concentrate, lemon extract, zest & milk.
  5. With the mixer on low speed, add the slices of butter a few pieces at a time to the dry ingredients. Increase the mixer to medium speed and beat until the dry ingredients look crumbly like coarse sand. Scrape sides and bottom of the bowl.
  6. Method is important when using Reverse Creaming. With the mixer on low speed SLOWLY ADD 1/2 of the egg mixture, increase to medium speed for 1 1/2 minutes. The batter will become thick and fluffy. Scrape the bottom and sides of the bowl. ADD THE PINK GEL COLOR, Add the remaining egg mixture in 2 pourings, beating for 20 seconds after each addition.

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