Pink Lemonade Cake

I went on a search for a recipe for a Pink Lemonade Cake. Found several....some recipes from doctored cake mixes.....some from scratch.  Made several as a trial run for the engagement cake I just made. Decided I liked the taste from "scratch"  the best. Was well received and eaten at the party...so I am guessing the recipe was a winner.

Here is the recipe I came up with. Give it a try. I hope you will like it

Ingredients:

2 cups/280 ml all purpose flour

2 tsp/10 ml baking powder

1 tsp/5 ml salt

1/4 cup/60 ml butter..... room temperature

1/4 cup/60 ml shortening

1/2 cup/125 ml vegatable oil

1 cup/250 ml sugar

1 pkg lemonade drink mix

grated zest of one lemon

juice of one lemon

3 eggs

1/2 cup sour cream....( this is optional, as this will make a dense pound cake )

IF NOT ADDING SOUR CREAM.....1/2 cup milk

Omitting the sour cream makes a lighter, less dense cake.

1/2 cup frozen pink lemonade, thawed

2-3 tsp red food colour.... also optional...creates  a pretty coloured cake batter/cake

Preheat your oven to 325 d

place your dry ingredients into a bowl, including  the drink mix. Set aside.

In a mixmaster cream your butter, shortening & sugar. Add your eggs one at a time and beat until fluffy.  Add lemon juice, zest & oil, beat until incorporated.  Add flour to your creamed mixture alternating with  your frozen, now thawed, pink lemonade and optional sour cream OR MILK.  Beat until all combined, then add your red food colouring if desired.

Pour batter into prepared pan. You can use a bundt pan if you want. I used a 10"x 3" pan,  bake for approx 50-55 min, or until cake tester comes out clean. Did mine on convection, so your oven may take longer as convection does speed up the baking  process by several minutes.

Allow to cool 10-20 min. Remove from pan and use icing or glaze of your choice.

:o)