Weekly Recipe Thread Ping
(to be added/deleted - please contact me)
Last week’s recipes: (Feb 11th)
Beef _ Post#` 08 _ Best Ever Carne Asada
Beef _ Post#` 12 _ Super Easy Beef Au Jus
Beef _ Post#` 18 _ Perfect Pot Roast
Cake _ Post#` 19 _ Heart-Shaped Valentin’es Day Cakes
Cakes _ Post#` 33 _ Twinkies
Candy/Fudge _ Post#` 29 _ Raspberry Truffles
Fish _ Post#` 05 _ Scalloped Tuna & Potato Casserole
Pies _ Post#` 30 _ Chocolate Cream Pie
Pies _ Post#` 30 _ Best Basic Pie Crust
Poultry _ Post#` 11 _ Chicken Noodle Casserole
Poultry _ Post#` 13 _ Slow Cooker Hawaiian Chicken & Rice
Grandmothers recipe box:
Pink Lemonade Cake
1 1/2 cups unsalted butter, room temp
1 ¼ cups sugar
½ cup COUNTRY TIME PINK LEMONADE DRINK MIX
3 eggs, room temp
1 Tbsp. soy flour (or you can use an additional egg)
1 tsp. pure lemon extract
4 cups cake flour
4 tsp. baking powder
½ tsp. sea salt
2 ½ cups buttermilk
I used my favorite buttercream frosting recipe and added a couple of tablespoons of lemon curd into the frosting I used between the layers. I frosted the top and sides with just plain buttercream.
Preheat oven to 350. Spray 3{9-inch} round cake pans with baking spray with flour.
Beat butter, sugar and dry drink mix at medium speed until fluffy. Add eggs and lemon extract. In a separate bowl: Combine cake flour, baking powder, and salt.
Add dry mix with butter mix. Mix and add buttermilk. Spoon batter into prepared pans.
Bake for 24 to 30 minutes or until wooden toothpick inserted in center comes out clean.
Let cool in pans for 10 minutes. Remove from pans and let cool. Wrap in Saran Wrap and freeze.
Frost with your favorite buttercream frosting while frozen. Serve and enjoy!
Thanks for the Ping!