Ingredients
1 cup buttermilk2 tablespoons lemon juice2 tablespoons seedless strawberry jam, warmed2 tablespoons thawed pink lemonade concentrate2 tablespoons grenadine syrup1 cup unsalted butter, softened1-1/4 cups sugar3 tablespoons grated lemon zest4 large eggs, room temperature1/2 teaspoon vanilla extract2-1/2 cups all-purpose flour1 teaspoon baking powder1/2 teaspoon baking soda1/2 teaspoon saltFROSTING:1 cup unsalted butter, softened1 package (8 ounces) cream cheese, softened1 tablespoon grated lemon zest4 cups confectioners’ sugar1/3 cup plus 3 tablespoons thawed pink lemonade concentrate, dividedPink sprinkles
Preparation
Preheat oven to 350°. Line bottoms of 3 greased 8-in. round baking pans with parchment; grease parchment.
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, 5-7 minutes. Add eggs, 1 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.
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 parchment. Cool completely.
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.
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. Spread remaining frosting over top and side of cake.
Decorate with sprinkles. Refrigerate until serving.
