Pink Lemonade Cake

• 1 box White Cake Mix (18 Ounce Box)
• 4 Tablespoons Pink Lemonade Powder
• 3 whole Eggs
• 1/3 cups Vegetable Oil
• 1 cup Water
• 1 whole Lemon, Zested
• 4 drops Red Food Coloring

1. Preheat oven to 350 degrees. Coat inside of two 9" round cake pans with butter and line the bottoms of the pans with parchment paper. (For 10" to 12" cakes, double the recipe.)
2. In a large mixing bowl combine the cake mix and dry pink lemonade powder. Mix well. Add the rest of the ingredients and mix well until blended. Pour batter into prepared pans and bake for 30 to 35 minutes or until toothpick inserted in the center of each cake comes out clean (you know the drill). Let cakes cool in the pans for 10 minutes. After that 10 minutes (I said 10 minutes, NOT 11 or 12), flip the cakes onto wire racks and let cool completely.
3. Frost cakes (*) once they have totally cooled. Totally. You ever try to frost a still-warm two layer cake with cream cheese frosting? Not pretty. Trust me, I speak from my own bumbling experience. Ya can't hurry a cooling cake.
4. * Note: Please refer to my Pink Lemonade Frosting recipe (in my TastyKitchen recipe box) for the perfect topping for this cake.

white cake mix, eggs, vegetable oil, water, lemon

Taken from tastykitchen.com/recipes/desserts/pink-lemonade-cake/ (may not work)