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Before you jump to Pink lemonade cake recipe, you may want to read this short interesting healthy tips about The Simple Ways to Be Healthy.

We all understand that, in order to really be healthy, nutritious and balanced diets are important as are good amounts of exercise. Sadly, there isn’t always enough time or energy for us to really do the things we want to do. When our work day is finished, most people do not wish to go to the gym. A juicy, grease laden burger is usually our food of choice and not a crunchy green salad (unless we are vegetarians). The good news is that making healthy choices doesn’t have to be a pain. If you keep going with it, you’ll get all of the required nutrients and exercise. Here are some of the best ways to be healthy.

When you go grocery shopping, be sensible about it. When you make good decisions at the grocery store, your meals will get much healthier automatically. Think for a minute: you don’t want to go to a stressful grocery store or sit in a long line at the drive thru at the end of your day. You’re going to go home and make what you have in the cupboards. Make sure that what you already have is nutritious. In this way, even when you decide that you want something greasy or not super nutritous, you will still be choosing items that are healthier for you than you would probably choose while running into a store or fast food restaurant.

There are all kinds of things that you can do to get healthy and balanced. Intensive gym visits and directly defined diets are not always the answer. Little things, when done every single day, can do a great deal to make it easier to get healthy and lose pounds. Make shrewd choices every day is a great start. Getting as much physical exercise as possible is another factor. Don’t overlook that health isn’t only about simply how much you weigh. You need to make your body as strong as possible.

We hope you got insight from reading it, now let’s go back to pink lemonade cake recipe. To cook pink lemonade cake you need 15 ingredients and 12 steps. Here is how you achieve it.

The ingredients needed to prepare Pink lemonade cake:

1. Prepare cake
2. Provide 1 cup butter
3. Take 4 eggs
4. Get 3 1/3 cup all-purpose flour
5. Provide 1 tbsp baking powder
6. You need 1/2 tsp salt
7. Prepare 2 cup sugar
8. Provide 1 1/3 cup milk
9. Use 1/4 cup frozen lemonade concentrate, thawed
10. Get 1 tsp PURE lemon extract
11. Provide lemonade butter frosting
12. Prepare 3 cup unsalted butter, softened
13. Take 2 16 oz. jars of marshmallow creme
14. Prepare 1 cup powdered sugar
15. Take 2 tsp PURE lemon extract

Instructions to make Pink lemonade cake:

1. DIRECTIONS FOR THE CAKE
2. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, grease two 9x2-inch round cake pans. Line bottoms with parchment; grease paper. Flour pans, tapping to remove excess; set aside. In medium bowl stir together 3-1/3 cups flour, baking powder, and salt; set aside.
3. Preheat oven to 350°F. In an extra-large mixing bowl beat butter with mixer on medium to high for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium until well combined. Scrape sides of bowl; beat 2 minutes more. Add 1/8 tsp. red food coloring; beat to combine. Add eggs one at a time, beating well after each addition.
4. In bowl stir together milk, lemonade concentrate, and extract (mixture will look curdled). Alternately add flour mixture and milk mixture to butter mixture, beating on low after each addition just until combined. Remove half (4 cups) the batter; spread in one pan. In remaining batter, stir 1/4 tsp. red food coloring. Spread in second pan. Bake about 35 minutes, until tops spring back when lightly touched.
5. Cool in pans on wire racks for 10 minutes. Remove layers from pans; peel off waxed paper. Cool completely on wire racks. Trim off domed tops of layers so cake will stand flat. Cut each layer horizontally in half, making four layers. Brush crumbs from layers.
6. Place one dark pink layer, cut-side down, on a plate. Spread 1 cup frosting just to edges. Top with a light pink layer, followed by second dark pink layer, spreading frosting on each just to edges. Stack final light pink layer, cut-side down. Spread frosting on top and sides as desired.
7. HELPFUL HINTS:
8. Evenly color layers - - To incorporate food coloring evenly in batter, add the first portion of food coloring to butter and sugar mixture before adding eggs.
9. How To Split Layers - - To split layers, stack small wooden blocks the width of the layer desired next to the layer. With a gentle sawing motion, slice around the cake to the center. Brush off crumbs.
10. DIRECTIONS FOR FROSTING:
11. In very large mixing bowl beat softened butter with mixer on medium for 30 seconds, until light and fluffy. Add marshmallow creme and lemonade concentrate. Beat until smooth, scraping sides of bowl. Add powdered sugar and extract; beat until light and fluffy. (If frosting is stiff, soften in microwave no more than 10 seconds, then beat until smooth.)
12. Frost Pink Lemonade Cake. To store frosting, cover and refrigerate up to 3 days or freeze up to 1 month. Bring to room temperature before frosting cake. Makes 6 cups.

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