Equipment
- 3 9-inch Round Cake Pans
- Stand Mixer
Ingredients
Cake
- 3 cups Cake Flour
- 2 teaspoons Baking Powder
- 1 teaspoon Salt
- ¼ teaspoon Baking Soda
- 2 cups Sugar
- 1 cup Butter, room temperature
- ¼ cup Shortening
- 4 Eggs + 2 Yolks
- 1 cup Buttermilk
- 1 cup Sour Cream
- ⅓ cup Lemon Juice
- 3 Tablespoons Pink Lemonade Powder
- 2 teaspoon Vanilla
- Red/Pink Food Coloring
Lemonade Buttercream
- 7 cups Powdered Sugar
- 2 cups Butter
- 2 ½ teaspoons Lemon Extract
- 1 teaspoon Salt
- Pink Food Coloring
Instructions
Cake
- Preheat the oven to 350°. Line the bottom of 3-9" cake pans with parchment paper and lightly spray with baking spray. Set aside. In a large mixing bowl combine flour, baking powder, salt and baking soda. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment add sugar, butter and shortening. Beat on a high speed for 2 minutes or until light and fluffy. Add the eggs and mix for 30 seconds. Add buttermilk, sour cream, lemon juice, pink lemonade powder and vanilla and mix until combined. Next add the flour mixture to the wet ingredients and mix until just incorporated. While the mixer is on, drip the food coloring into the batter until desired color has been reached.
- Evenly divide the batter into the prepared cake pans and place them in the preheated oven on the middle rack. Bake for 25 minutes or until a toothpick inserted into the middle of each cake comes out clean. Once baked, remove the cakes from the oven and place on a wire cooling rack and let cool completely.
Frosting
- In the bowl of a stand mixer fitted with a paddle attachment add powdered sugar, butter, lemon extract and salt. Beat the frosting on a high speed for 2-3 minutes, until smooth and creamy. While the mixer is still running, add more drops of food coloring, if needed, until the desired color is reached.
Assembly
- Once the cakes are completely cool, carefully remove them from the pans. Place the first cake on a plate or cake stand. Add about ½ cup of frosting and evenly spread using an icing spatula. Repeat the frosting process, ending with the 3rd cake layer on the top. Once all cakes are layered, frost the top and sides of the cake using an icing spatula to get a smooth finish.
- Spoon the remaining frosting into a piping bag fitted with a star tip and pipe swirls into the top of the cake. Cut into 12 slices and serve.
Notes
Storage
Cake may be stored in an airtight container for up to 3 days.
Calories are approximate
Nutrition
Serving: 12g | Calories: 1053kcal