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.
With the mixer on low speed, add the slices of butter a few pieces at a time to the dry ingredients. Increase the mixer to medium speed and beat until the dry ingredients look crumbly like coarse sand. Scrape sides and bottom of the bowl.
Method is important when using Reverse Creaming. With the mixer on low speed SLOWLY ADD 1/2 of the egg mixture, increase to medium speed for 1 1/2 minutes. The batter will become thick and fluffy. Scrape the bottom and sides of the bowl. ADD THE PINK GEL COLOR, Add the remaining egg mixture in 2 pourings, beating for 20 seconds after each addition.
Bake at 350 degrees for 25 to 30 minutes or until a toothpick inserted into the center comes out clean or with just a few crumbs attached.
Let the cakes cool in the pan 10 minutes, then turn out
Works well for cupcakes
Makes 7 cups batter