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