1 cup buttermilk
2 tbsp lemon juice
1 tbsp seedless strawberry jam, warmed
2 tbsp frozen pink lemonade concentrate, thawed
2 tbsp grenadine syrup
1 cup unsalted butter, softened
1 1/4 cups granulated sugar
3 tbsp lemon zest
4 large eggs
1/2 tsp vanilla
1 1/4 cups all-purpose flour
1 cup white whole-wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Preheat oven to 350 degrees.
Line 3 8-inch round baking pans with parchment paper and grease paper or spray with nonstick cooking spray; set aside.
In a small mixing bowl, whisk together the buttermilk, juice, jam, lemonade concentrate and grenadine syrup until blended.
In a large mixer bowl, cream the butter, sugar, and lemon zest until light and fluffy. Add the eggs, one at a time, beating well after each egg. Beat in the vanilla.
In a separate bowl, whisk the flour, baking powder, baking soda and salt together then add to the creamed mixture alternately with the buttermilk mixture. Beat well after each addition.
Divide the batter evenly between the three prepared pans. Bake at 350 degrees for 20-24 minutes until a wooden toothpick inserted in the centers comes out clean. Remove from oven and cool in the pans for 10 minutes. Remove from pans to wire racks, remove parchement paper and allow to cool completely on wire rack.
FROSTING:
1 cup unsalted butter, softened
1 pkg (8-oz) cream cheese, softened
1 tbsp grated zest
4 cups powdered sugar
1/3 cup + 3 tbsp thawed pink lemonade concentrate, divided
Pink sprinkles for garnish, optional
In a large mixer bowl, beat the butter, cream cheese and lemon zest until smooth. Gradually beat in the powdered sugar and 1/3 cup of the lemonade concentrate. If it doesn't seem spreadable, refrigerate up to 1 hour until it is.
Place on layer on cake plate or stand and brush 1 tablespoon of the thawed lemonade concentrate over the layer; spread with a half-cup of the frosting. Repeat process for the second and third layers. Frost sides of cake and sprinkle the pink sprinkles over top in a decorative pattern, if desired.
1 tbsp seedless strawberry jam, warmed
2 tbsp frozen pink lemonade concentrate, thawed
2 tbsp grenadine syrup
1 cup unsalted butter, softened
1 1/4 cups granulated sugar
3 tbsp lemon zest
4 large eggs
1/2 tsp vanilla
1 1/4 cups all-purpose flour
1 cup white whole-wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Preheat oven to 350 degrees.
Line 3 8-inch round baking pans with parchment paper and grease paper or spray with nonstick cooking spray; set aside.
In a small mixing bowl, whisk together the buttermilk, juice, jam, lemonade concentrate and grenadine syrup until blended.
In a large mixer bowl, cream the butter, sugar, and lemon zest until light and fluffy. Add the eggs, one at a time, beating well after each egg. Beat in the vanilla.
In a separate bowl, whisk the flour, baking powder, baking soda and salt together then add to the creamed mixture alternately with the buttermilk mixture. Beat well after each addition.
Divide the batter evenly between the three prepared pans. Bake at 350 degrees for 20-24 minutes until a wooden toothpick inserted in the centers comes out clean. Remove from oven and cool in the pans for 10 minutes. Remove from pans to wire racks, remove parchement paper and allow to cool completely on wire rack.
FROSTING:
1 cup unsalted butter, softened
1 pkg (8-oz) cream cheese, softened
1 tbsp grated zest
4 cups powdered sugar
1/3 cup + 3 tbsp thawed pink lemonade concentrate, divided
Pink sprinkles for garnish, optional
In a large mixer bowl, beat the butter, cream cheese and lemon zest until smooth. Gradually beat in the powdered sugar and 1/3 cup of the lemonade concentrate. If it doesn't seem spreadable, refrigerate up to 1 hour until it is.
Place on layer on cake plate or stand and brush 1 tablespoon of the thawed lemonade concentrate over the layer; spread with a half-cup of the frosting. Repeat process for the second and third layers. Frost sides of cake and sprinkle the pink sprinkles over top in a decorative pattern, if desired.
Source: This is my adaptation of a cake I saw in an old TOH magazine. The picture is a file photo.
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