How About Some Pink Lemonade?

Pink lemonade is a great long, cool drink! I could use some right now as we are having a beautiful sunny day. But alas, the cool and rainy weather is moving forward. Sigh...

So how about a cheery cherry lemonade cake to match? Sounds yummy.
Now scoot over to Beverly's and join the pink fun. I will post my cake recipe here:

Ingredients

Cake:

Butter for coating pan

1 box white cake mix (18.25-ounce)

3 tablespoons pink lemonade drink powder

3 eggs

1/3 cup vegetable oil

1 teaspoon finely grated lemon zest

Frosting:

1 pound confectioners' (powder) sugar

1/2 cup unsalted butter (1 stick), softened

3 tablespoons frozen pink lemonade concentrate

1 teaspoon vanilla

1 teaspoon lemon zest, finely grated

Cooking Directions

Preheat the oven to 350F. Butter two 8-inch round cake pans and line the bottom with parchment or waxed paper; set aside.
For the cake, in a large bowl, stir together the cake mix and lemonade powder. Prepare the cake batter according to the package directions, using the eggs and the oil. Stir the lemon zest into the batter. Pour the batter evenly into the prepared pans. Bake for 30 to 35 minutes or until golden and a toothpick inserted in the centers of the cakes comes out clean. Let the cakes cool in the pans for 10 minuets. Carefully turn cakes out onto a wire rack to cool completely.
For the frosting, beat together the confectioners' sugar and butter until fluffy. Beat in the remaining ingredients until combined.
Transfer one cake to a cake stand or large platter. Using an offset spatula spread the top of the cake with a layer of frosting. Place the second cake on top of the first. Spread the remaining frosting over the top and sides of both layers.
Makes 10 - 12 servings.
This is a recipe from the Deen Brothers, sons of Ms. Paula Deen.

This is the final result of the Deen brothers cake. My first image was just too pretty to pass up. Come join me and share a slice with some frosty cold pink lemonade.