Pink Lemonade Stand Cake

• 1 cup buttermilk
• 2 tablespoons lemon juice
• 2 tablespoons seedless strawberry jam, warmed
• 2 tablespoons thawed pink lemonade concentrate
• 2 tablespoons grenadine syrup
• 1 cup unsalted butter, softened
• 1-1/4 cups sugar
• 3 tablespoons grated lemon zest
• 4 large eggs, room temperature
• 1/2 teaspoon vanilla extract
• 2-1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 package (8 ounces) cream cheese, softened
• 1 tablespoon grated lemon zest
• 4 cups confectioners' sugar
• 1/3 cup plus 3 tablespoons thawed pink lemonade concentrate, divided
• Pink sprinkles

1. Preheat oven to 350u0b0. Line bottoms of three greased 8-in. round baking pans with parchment; grease paper.
2. In a small bowl, whisk the first 5 ingredients until blended. In a large bowl, cream butter, sugar and lemon zest until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk mixture, beating well after each addition.
3. Transfer batter to prepared pans. Bake until a toothpick inserted in center comes out clean, 20-24 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
4. For frosting, in a large bowl, beat butter, cream cheese and lemon zest until smooth. Gradually beat in confectioners' sugar and 1/3 cup lemonade concentrate. If necessary, refrigerate until spreadable, up to 1 hour.
5. Place 1 cake layer on a serving plate. Brush 1 tablespoon lemonade concentrate over cake; spread with 1/2 cup frosting. Repeat layers. Top with remaining cake layer; brush remaining lemonade concentrate over top.
6. Spread remaining frosting over top and sides of cake.
7. Decorate with sprinkles. Refrigerate until serving.

buttermilk, lemon juice, strawberry, concentrate, grenadine syrup, unsalted butter, sugar, lemon zest, eggs, vanilla, flour, baking powder, baking soda, salt, unsalted butter, cream cheese, lemon zest, sugar, concentrate, sprinkles

Taken from www.tasteofhome.com/recipes/pink-lemonade-stand-cake/ (may not work)