Edible Pink Delight

I don't usually say this but I made a pink cake on the weekend.


I haven't baked/cooked anything fancy since Christmas but after continuously seeing a picture of a pink lemonade cake on my computer (there as a reminder to make it) I finally broke down and decided that it was time I made a damn cake!

I found a very basic but delicious recipe courtesy of Paula Deen. It worked pretty well for my first try if I do say so myself. I cut out the middle to make it look like a doughnut . . . . not sure why now. Anyway, the cake went down a treat to all who tried it. I will definitely be making it again.

Cake:

butter for coating pan
1white cake mix, plus any additional ingredients the package directions call for
3 tablespoon pink lemonade drink powder
1 teaspoon finely grated lemon zest

Frosting:
8oz confectioners sugar
115g unsalted butter, softened
3 tablespoon lemonade concentrate (Robinsons will do)
1 teaspoon vanilla
1 teaspoon finely grated lemon zest

Directions

Preheat the oven to 170c. Butter an 8-inch round cake pan and line the bottom with baking paper.

For the cake, in a large bowl, stir together the cake mix and lemonade powder. Prepare the cake batter according to the package directions, using any additional ingredients called for (eggs, milk, water, oil, etc…). Stir the lemon zest into the batter. Pour the batter evenly into the prepared pan. Bake for 30 to 35 minutes or until golden and a toothpick inserted in the centers of the cakes comes out clean. Let the cakes cool in the pans for 10 minuets. Carefully turn cakes out onto a wire rack to cool completely.

For the frosting, beat together the confectioners’ sugar and butter until fluffy. Beat in the remaining ingredients until combined. Using an offset spatula spread the top of the cake with a layer of frosting. Add some sprinkles or sweets and leave to settle.

Later, serve the cake with iced Pink Lemonade tea and enjoy.