*Butter and eggs should be room temp*

Grease two 9x2 in round cake pans. Line bottoms with parchment and flour pans.

In medium bowl, stir together flour, baking powder, and salt and set aside.

Preheat oven to 350.

In extra large mixing bowl, beat butter on high for thirty seconds. Gradually add sugar,beating in medium until combined. Beat two additional minutes. Add 1/8 tsp red food coloring.

Add eggs one at a time, beating well after each addition.

In bowl, stir together milk, lemonade concentrate, and extract. It will look curdled. Alternately add flour mixture and milk mixture to butter mixture, beating on low after every addition just until combined.

Remove half (4 cups) of tinted batter and spread in one pan. In remaining batter, stir 1/4 tsp red food coloring. Spread in second pan.

Bake about 35 minutes until tops spring back when lightly touched.

Cool in pans on wire racks for 10 minutes. Remove layers from pans and discard paper. Cool completely. Cut off domed tops to the layers will lay flat. Cut each layer horizontally in half.

Ice cake, being sure to ice between layers. **See recipe for Lemonade Buttercream for icing**