Happy Mother's Day

I've always been a fan of Better Homes and Gardens magazine.


The May issue features this beautiful cake on the cover.  I tried my hand at making it today.

This exercise has given me a whole new appreciation for food stylists, great dessert chefs and accomplished photographers.

Pink Lemonade Cake

It has just two layers, one with a bit more red food coloring than the other.  When cool, you slice the layers in half.  Karen Tack, cookbook author and cake decorating innovator, recommends baking the cake layers a day ahead so that they're completely cooled and easier to slice.

 Pink Lemonade Cake

1 c. (2 sticks) butter

4 eggs

3 1/3 c. all purpose flour

1 TB baking powder

½ tsp. salt

2 c. sugar

Red food coloring

1 1/3 c. milk

¼ c. frozen lemonade concentrate, thawed

1 tsp. pure lemon extract

Allow butter and eggs to stand at room temp. for 30 min.  Meanwhile grease 2 9x2 inch round pans.  Line bottoms with parchment, grease paper.  Flour pans, tapping to remove excess; set aside.  In medium bowl stir together flour, baking powder, and salt; set aside.

Preheat oven to 350F. In extra-large mixing bowl, beat butter with mixer on medium to high for 30 seconds.  Gradually add sugar, about ¼ c. at a time, beating on medium until well combined.  Scrape sides of bowl; beat 2 min. more.  Add ½ tsp. red food coloring; beat to combine. Add eggs one at a time, beating well after each addition.

In bowl, stir together milk, lemonade concentrate, and extract (mixture will look curdled).  Alternately add flour and milk mixture to butter mixture, beating on low after each addition just until combined.  Remove half (4 cups) of tinted batter; spread in one pan.  In remaining batter in bowl, stir in ¼ tsp. red food coloring.  Spread in second pan.  Bake at 350 for 35 min.  Remove pans, place on cooling rack.

Cool cake completely – baking a day ahead is a good idea.  Horizontally split each one in half with a long serrated knife, sawing gently back and forth to make two layers from each cake.  You can keep the knife level with wooden blocks or a cutting board.

The lemonade buttercream frosting is so yummy.

Now there's a little bit of heaven. Mmmmmm.

Quoting Karen Tack in BHG, "A traditional Swiss buttercream requires making a sugar syrup and whipping eggs whites to create a meringue.. I use marshmallow creme in my frosting as a stand-in for the meringue. Just add softened butter and a little powdered sugar and you have a delicious, gorgeous frosting."

Lemonade Buttercream

3 c. (6 sticks) unsalted butter

2 16 oz. jars marshmallow crème

¼ cup frozen lemonade concentrate, thawed

1 c. powdered sugar

2 tsp. pure lemon extract

In very large bowl, beat butter with mixer on medium until light and fluffy, about 30 seconds. Add marshmallow crème and lemonade concentrate.  Beat until smooth, scraping bowl sides.  Add powdered sugar and extract; beat until light and fluffy (if frosting is stiff, soften in microwave for no more than 10 seconds, then beat until smooth).  Use to frost Pink Lemonade Cake.  Or store, refrigerated, up to three days, of freeze up to a month. Bring to room temperature before frosting cake.  Makes 6 cups.

I think that this cake tastes best after its refrigerated.  And it cuts beautifully, too, into nice, thin slices.  It could easily serve 20 people.


Happy Spring!