This perfectly portable 9x13 pink lemonade cake is an awesome potluck party dessert. Bright and tart, it is delicious straight out of the fridge ice cold but can be served at room temperature, too.
PREP TIME 10 minutesminutes
Additional Time 5 minutesminutes
COOK TIME 45 minutesminutes
TOTAL TIME 1 hourhour
YIELD 12servings
Ingredients
3/4cupbuttersoftened
1 2/3cupsugar
1cupmilk
2tspvanilla extract
1tspgrated lemon zest
2 3/4cupflour
1/2cuppresweetened pink lemonade drink mixthe powder, don't hydrate it.
3tspbaking powder
1/4tspsalt
4egg whites
1whole egg
For the frosting:
1/4cuppink lemonade drink mixthe powder
3tbspwater
1/2cupbuttersoftened
16ozpowdered sugar
1tbspheavy cream
Instructions
Preheat the oven to 350°F. Grease a 9 x 13 inch baking pan with butter and coat it in flour, set aside.
Cream the butter and sugar together in a large mixing bowl with a hand beater or in the bowl of a stand mixer with the paddle attachment.
Add the milk, vanilla extract, lemon zest to the bowl and mix on low until just combined. Add the flour, lemonade drink powder, baking powder, and salt to the bowl and beat on high for 2 minutes. Add the eggs and egg whites to the bowl and beat on high for an additional 2 minutes. Be sure to scrape the sides of the bowl between steps.
Pour the batter into the prepared pan and spread it evenly with a spoon or spatula. The batter will be slightly thick.
Bake for 35 - 45 minutes until a toothpick inserted in the center comes out clean. Cool completely (for at least one hour) before frosting.
To make the strawberry lemonade frosting:
Combine the 1/4 cup lemonade powder with 3 tbsp water and stir until completely dissolved. Set aside.
Beat the butter until smooth. Add the powdered sugar 1 or 2 cups at a time and beat until each addition is combined. Add the lemonade mixture and the heavy cream after a few cups of the powdered sugar have been mixed into the frosting. Continue to add the powdered sugar and beat the frosting until it is light and fluffy. If the frosting gets too thick, you can add more heavy cream a teaspoon at a time until desired consistency has been reached.