1 (18 ounce) package pink lemonade orange rind cookies
1/2 cup lemon juice
12 (1.5 ounce) slices toast, or to serve
1/3 cup butter, softened
2 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon salt
1/2 cup lemon juice
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, dissolve lemonade in lemon juice. Whip until fluffy, then fold in 1 cup bread slices. Spread lemonade evenly on toast. Strizzle remaining lemon juice over toast.
Bake in preheated oven for 1 hour, or until a toothpick inserted into center of cake comes out clean. Cool briefly, and refrigerate until you need to do other baking.
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