2 1/2 cups (285g) cake flour
1 1/2 cups (300g) sugar
1/2 teaspoon (3g) salt
2 1/2 teaspoon (12g) baking powder
1 1/2 sticks (12 T) (169g) unsalted butter….Cut into 1/2 inch slices onto waxed paper to soften slightly (still very cool
to the touch). If it becomes too soft, refrigerate for a few minutes. Do not soften in microwave
4 large eggs
3/4 cup (190g) frozen pink lemonade concentrate (thawed) ( if you cannot find pink, you can use regular frozen lemonade)
1/2 cup (121g) milk
2 teaspoons (7g) lemon extract
zest of 1 lemon
pink coloring gel, if you want the cake layers to be pink….we used AmeriColor Deep Pink
Preheat the oven to 350 degrees
Grease and flour two 8 x 2 inch round pans
In the bowl of your mixer add the dry ingredients, flour, sugar, salt and baking powder. Whisk to combine dry ingredients for 30 seconds.
In a separate bowl, add the eggs, Pink Lemonade concentrate, lemon extract, zest & milk.