Pink Lemonade Stand Cake

Ingredients

• 1 cup buttermilk
• 2 tablespoons lemon juice
• 2 tablespoons seedless strawberry jam, warmed
• 2 tablespoons thawed pink lemonade concentrate
• 2 tablespoons grenadine syrup
• 1 cup unsalted butter, softened
• 1-1/4 cups sugar
• 3 tablespoons grated lemon zest
• 4 large eggs, room temperature
• 1/2 teaspoon vanilla extract
• 2-1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• frosting:
• 1 cup unsalted butter, softened
• 1 package (8 ounces) cream cheese, softened
• 1 tablespoon grated lemon zest
• 4 cups confectioners' sugar
• 1/3 cup plus 3 tablespoons thawed pink lemonade concentrate, divided
• Pink sprinkles

Directions

1. Preheat oven to 350°. Line bottoms of 3 greased 8-in. round baking pans with parchment; grease parchment.
2. In a small bowl, whisk the first 5 ingredients until blended. In a large bowl, cream butter, sugar and lemon zest until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk mixture, beating well after each addition.
3. Transfer batter to prepared pans. Bake until a toothpick inserted in center comes out clean, 20-24 minutes. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely.
4. For frosting, in a large bowl, beat butter, cream cheese and lemon zest until smooth. Gradually beat in confectioners’ sugar and 1/3 cup lemonade concentrate. If necessary, refrigerate until spreadable, up to 1 hour.
5. Place 1 cake layer on a serving plate. Brush 1 tablespoon lemonade concentrate over cake; spread with 1/2 cup frosting. Repeat layers. Top with remaining cake layer; brush remaining lemonade concentrate over top. Spread remaining frosting over top and side of cake.
6. Decorate with sprinkles. Refrigerate until serving.

For cupcakes: Make batter as directed; fill 24 paper-lined muffin cups three-fourths full. Bake in a preheated 350° oven for 16-19 minutes or until a toothpick comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely. Prepare frosting as directed, omitting 3 tablespoons lemonade concentrate for brushing layers; pipe or spread frosting over tops. Yield: 2 dozen cupcakes.

buttermilk

To substitute for each cup of buttermilk, use 1 Tbsp. white vinegar or lemon juice plus enough milk to measure 1 cup. Stir, then let stand 5 min. Or, use 1 cup plain yogurt or 1-3/4 teaspoon cream of tartar plus 1 cup milk.

Nutrition Facts

1 piece: 732 calories, 39g fat (24g saturated fat), 172mg cholesterol, 291mg sodium, 91g carbohydrate (68g sugars, 1g fiber), 7g protein.