Pink Lemonade Cake with Lemonade Cream Cheese Frosting

We are a house divided.  My youngest Hungry Puppy and myself are total chocolate lovers.  My oldest Hungry Puppy is not a fan of chocolate.  My husband...?  It's complicated.  Let's just say that his heart (loves loves loves chocolate) and his mind (will never admit it) don't agree.  So whenever I ask what they want me to make for dessert or a treat, they can agree on what they want, just not what flavor.  This time, we settled on pink lemonade, and it totally worked!  I found the original recipe in a King Arthur Flour catalog, and made some adjustments.  When I make adjustments, sometimes I get nervous that it won't work, so what a relief when I totally nail it!  The cake is wonderfully moist with a slight lemon tang, and the lemonade cream cheese frosting is the perfect topping.

Pink Lemonade Cake with Lemonade Cream Cheese Frosting

Pink Lemonade Cake:
2 3/4 cups all purpose flour
1 3/4 cup granulated sugar
2 teaspoons baking powder
3/4 teaspoon salt
3/4 cup (12 Tablespoons) butter, room temperature
3 eggs
1/2 cup lemon juice
1 cup milk
red food coloring

Lemonade Cream Cheese Frosting:
1/2 cup (8 Tablespoons) butter, room temperature
6 ounces cream cheese, room temperature
1 Tablespoon meringue powder (optional)
2 On the Go Crystal Light lemonade packets (the size to mix into a water bottle)
4 cups powdered sugar
1 to 2 Tablespoons milk, if needed

Preheat the oven to 350F.  Grease and flour 2 9-inch square (or round) baking pans.  Set aside.

For the cake, mix together the flour, sugar, baking powder, and salt.  Add the butter and beat on low until mixture resembles coarse crumbs.  Beat in the eggs, one at a time.  Beat in the lemon juice, then slowly beat in the milk.  Beat in the food coloring until the desired shade is reached.

Divide the batter evenly between the two prepared pans.  Place pans in the oven and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.  Remove pans from the oven and let cool for about 10 minutes.  Turn cakes out of the pans and let cool completely on a cooling rack.

For the frosting, beat together the butter, cream cheese, meringue powder, and crystal light lemonade powder until light and fluffy.  Gradually beat in the powdered sugar until incorporated.  Beat in enough milk (if necessary) to reach the desired consistency.

To assemble the cake, level the cakes, by cutting off the rounded tops (if necessary).  Place one cake layer on a cake plate and spread frosting over the top.  Place the second cake layer upside-down on top of the first layer, and frost the top and sides of the cake.  Makes 12 to 16 servings.

Enjoy!  -Cardamommy