Pink Lemonade Cake from Scratch

• Produce

  • 1 Lemon, Zest of

• Refrigerated

  • 4 Eggs, large

• Canned Goods

  • 3/4 cup Pink lemonade concentrate, frozen

• Baking & Spices

  • 2 1/2 tsp Baking powder
  • 2 1/2 cups Cake flour
  • 1 tbsp Lemon extract
  • 1 Pink coloring gel
  • 1/2 tsp Salt
  • 1 1/2 cups Sugar

• Dairy

  • 1 1/2 sticks (12 t (169g unsalted butter., unsalted
  • 1/2 cup Milk

• Other

  • to the touch. If it becomes too soft, refrigerate for a few minutes. Do not soften in microwave

Found on mycakeschool.com