To the bearer of this delicate LoRA~

Tread softly through this twilight spell, and read each word as though it were a dream woven in silver.

You wouldn’t wish to disturb the harmony of this magic… would you?

Too many LoRAs braided together may fracture the vision…

This was crafted beneath a quiet sky, with starlight and care, to make your dreams shimmer just so~

If it were to be scattered without my blessing… I would feel it, like a ripple through the veil.
And the hush that follows would be heavy with my sorrow~

Now, take this gentle recipe—
A whisper of wonder, offered only to you~

Should you seek the hidden keys that awaken its truest form,
turn your gaze softly to the “Trigger Words” resting to the right 👉

And if curiosity stirs further still,
the “About this Version” shall cradle the deeper story, waiting just beside it 👉

🌙✨

~ Vixon's recipe for Pink Lemonade Cake ~

Ingredients

For the Pink Lemonade Cake Layers

2 ½ cups (285g) cake flour

1 ½ cups (300g) sugar

½ teaspoon (3g) salt

2 ½ teaspoon (12g) baking powder

1 ½ sticks (169g) unsalted butter, slightly softened We cut into ½ inch slices on wax paper to soften slightly.

4 large eggs

¾ cup (190g) frozen pink lemonade concentrate, thawed.

½ cup (121g) milk

2 teaspoons (7g) lemon extract

zest of 1 lemon

pink coloring gel if you want the cake layers to be pink

For the Lemon Cream Cheese Frosting

2 sticks (226g) unsalted butter slightly softened but cool to the touch.

16 oz Cream Cheese, softened.

2 teaspoons (8g) lemon juice (optional)

1 teaspoon (4g) lemon extract

Zest from 1 lemon approximately 1 ½ teaspoons (3g)

6 to 6 ½ cups (690g - 747g) confectioners' sugar (Start with 6 cups and increase to your liking as needed.)

Instructions

For the Cake Layers

Preheat the oven to 350 degrees

Grease and flour two 8 x 2 inch round pans

In the bowl of your mixer add the dry ingredients, flour, sugar, salt and baking powder. Whisk to combine dry ingredients for 30 seconds.

In a separate bowl, add the eggs, Pink Lemonade concentrate, lemon extract, zest & milk.

With the mixer on low speed, add the slices of butter a few pieces at a time to the dry ingredients. Increase the mixer to medium speed and beat until the dry ingredients look crumbly like coarse sand. Scrape sides and bottom of the bowl.

With the mixer on low speed, slowly add half of the egg mixture. Increase the mixer to medium speed for 1 ½ minutes. The batter will become thick and fluffy. Scrape the bottom and sides of the bowl. Add the pink gel color.

Add the remaining egg mixture in 2 pourings, beating for 20 seconds after each addition.

Bake at 350 degrees for 25 to 30 minutes or until a toothpick inserted into the center comes out clean or with just a few crumbs attached.

Let the cakes cool in the pan 10 minutes, then turn out.

Works well for cupcakes

Makes 7 cups batter

For the Lemon Cream Cheese Frosting

Cut butter into ½ inch slices and add to the bowl of your mixer, beat until smooth.

Cut the cream cheese into pieces and add to the butter, beating until blended.

Add the lemon juice and lemon zest. (You can add one teaspoon lemon extract for a stronger lemon flavor).

Gradually add powdered sugar and mix until well blended.

This frosting will pipe best if used while still chilled. You can make it in advance, refrigerate and when ready to use let it soften slightly and remix. Do not microwave to soften.

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