1 cup butter 4 eggs 3 ⅓ cup all-purpose flour 1 tablespoon baking powder ½ teaspoon salt 2 cup sugar Red food coloring 1 ⅓ cup milk ¼ cup frozen lemonade concentrate, thawed 1 teaspoon pure lemon extract
Lemonade Butter Frosting
3 cup unsalted butter, softened 2 16 ounce jars marshmallow creme ¼ cup frozen lemonade concentrate, thawed 1 cup powdered sugar 2 teaspoon pure lemon extract
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.
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Balsa wood blocks are sold at crafts stores.
Lemon Garnish
Thinly slice lemons and remove seeds. Coat with sugar then arrange on cake just before serving.
