Mix dry ingredients with eggs, oil, milk and lemonade and beat until smooth.
Add the lemon zest and pink food color. (baking will dilute the intensity of the batter color so add extra for pinker cakes. You can also substitute a white cake mix for the lemon for a brighter pink. If you substitute, increase the amount of zest for more lemon flavor.
Fill baking cups (or cake pans) and bake according to the cake mix instructions on the box. Check often to prevent browning.
Cool completely and frost with Lemon Cream Cheese Icing:
2 8 oz packages cream cheese, softened *
1 stick of butter, softened*
2lbs confectioners sugar*
2 t vanilla*
juice of one lemon*
yellow food color