Blast From The Past: Pink Lemonade Layer Cake Recipe

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat option.

cake flour

🥗Healthier: all-purpose flour

💰Cheaper: none

All-purpose flour is more commonly available.

powdered sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar provides a lower glycemic index.

Start with a white box cake mix.

Add 3 tablespoons of oil and 3 eggs to the mix.

Add 1 teaspoon of lemon zest.

Pour in 1 and 1/3 cups of water.

Add 2 teaspoons of vanilla extract.

Mix the ingredients together until well combined.

Prepare cake pans by lining them with brown parchment paper and spraying them.

Divide the batter evenly between the two prepared cake pans.

Bake in a preheated oven at 350°F for 25 to 35 minutes.

Once baked, remove the cakes from the pans and take off the parchment paper.

Prepare the icing by combining 1 pound of powdered sugar with 2 sticks of butter.

Add 5 tablespoons of pink lemonade concentrate to the icing mixture gradually.

Mix in the lemon zest and 1 teaspoon of vanilla extract to the icing.

Frost the cooled cake layers with the prepared icing.

Decorate the cake as desired before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens