Cake ingredients:
Butter for coating pan
1 package (18.25 ounce) white cake mix
3 Tablespoons pink lemonade drink mix
3 eggs
1/3 Cup vegetable oil
1 teaspoon finely grated lemon zest
Frosting ingredients:
1 pound confectioners’ (powder) sugar
½ Cup (1 stick) unsalted butter, softened
3 Tablespoons frozen pink lemonades concentrate
1 teaspoon vanilla
1 teaspoon finely grated lemon zest
Directions:
Cake directions:
Preheat the oven to 350 degrees. Butter two 8-inch round cake pans and line the bottom with parchment or waxed paper and set aside.
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 minutes. Carefully turn cakes out onto a wire rack to cool completely.
Frosting directions:
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.
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