Pink Lemonade Cake

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Sweet, tangy, and bursting with bright lemon flavor, this Pink Lemonade Cake is the perfect dessert for any occasion—especially during the warmer months. The combination of zesty lemon and a subtle berry flavor, all wrapped up in a vibrant pink hue, makes this cake as visually stunning as it is delicious. Whether you’re celebrating a birthday, a summer party, or simply craving a fresh and flavorful dessert, this Pink Lemonade Cake is sure to impress!

Ingredients

For the Cake:

  1. All-Purpose Flour (2 1/2 cups)
  2. Baking Powder (2 1/2 teaspoons)
  3. Baking Soda (1/2 teaspoon)
  4. Salt (1/2 teaspoon)
  5. Unsalted Butter (1 cup, softened)
  6. Granulated Sugar (1 1/2 cups)
  7. Eggs (3 large)
  8. Pink Lemonade Concentrate (1/2 cup, thawed)
  9. Lemon Zest (1 tablespoon)
  10. Vanilla Extract (1 teaspoon)
  11. Milk (1/2 cup)
  12. Red or Pink Food Coloring (optional, for desired color)

For the Pink Lemonade Frosting:

  1. Unsalted Butter (1/2 cup, softened)
  2. Cream Cheese (8 oz, softened)
  3. Powdered Sugar (4 cups, sifted)
  4. Pink Lemonade Concentrate (3 tablespoons)
  5. Lemon Zest (1 teaspoon)
  6. Vanilla Extract (1/2 teaspoon)
  7. Red or Pink Food Coloring (optional, for desired color)

Optional Garnish:

  • Lemon Slices
  • Pink Sprinkles

Instructions

Step 1: Prepare the Cake Batter

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and set them aside.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
  4. Add Eggs: Add the eggs one at a time, beating well after each addition.
  5. Add Pink Lemonade and Flavorings: Mix in the lemon zest, vanilla extract, and pink lemonade concentrate until well combined.
  6. Alternate Dry Ingredients and Milk: Gradually add the dry ingredients to the wet mixture in three parts, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined.
  7. Color the Batter: If you want a more vibrant pink color, add a few drops of red or pink food coloring and mix until the desired shade is reached.

Step 2: Bake the Cake

  1. Divide the Batter: Evenly divide the cake batter between the two prepared cake pans.
  2. Bake: Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  3. Cool the Cake: Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely before frosting.

Step 3: Prepare the Pink Lemonade Frosting

  1. Beat Butter and Cream Cheese: In a large mixing bowl, beat the softened butter and cream cheese together until smooth and creamy, about 2-3 minutes.
  2. Add Powdered Sugar: Gradually add the powdered sugar, one cup at a time, beating on low speed until fully incorporated.
  3. Add Lemonade and Zest: Mix in the pink lemonade concentrate, lemon zest, and vanilla extract until smooth. If you’d like a more vibrant pink frosting, add a few drops of food coloring to enhance the color.
  4. Adjust Consistency: If the frosting is too thick, add 1-2 tablespoons of milk to thin it out to your desired consistency.

Step 4: Assemble the Cake

  1. Frost the Cake: Place one cake layer on a serving plate or cake stand. Spread a generous layer of frosting over the top. Place the second layer on top and frost the top and sides of the cake with the remaining frosting.
  2. Garnish: Garnish the cake with lemon slices or pink sprinkles for a decorative touch.

Step 5: Chill and Serve

  1. Chill the Cake: For best results, refrigerate the cake for 30 minutes to set the frosting before serving. Slice and enjoy this refreshing Pink Lemonade Cake!

Duration Time

  • Preparation Time: 25 minutes
  • Baking Time: 25-30 minutes
  • Cooling Time: 30 minutes
  • Total Time: 1 hour 20 minutes

Nutritional Information (per slice, based on 12 servings)

  • Calories: 450
  • Total Fat: 22g
    • Saturated Fat: 13g
  • Cholesterol: 85mg
  • Sodium: 230mg
  • Total Carbohydrates: 61g
    • Sugars: 50g
    • Dietary Fiber: 1g
  • Protein: 4g

FAQs

1. Can I use fresh lemon juice instead of lemonade concentrate?
You can substitute fresh lemon juice for the concentrate, but you’ll need to add more sugar to maintain the sweet-tart balance. Add an extra 1/4 cup of sugar to the batter and adjust the frosting sweetness to taste.

2. How do I store leftover cake?
Store the cake in an airtight container in the refrigerator for up to 3 days. Let the cake come to room temperature before serving.

3. Can I use a different pan size?
Yes, you can bake this cake in a 9×13-inch pan for a sheet cake. Adjust the baking time to around 35-40 minutes.

4. Can I make this cake gluten-free?
Yes! Use a 1:1 gluten-free flour blend in place of the all-purpose flour to make the cake gluten-free. Be sure to check all other ingredients to ensure they are gluten-free as well.

5. Can I freeze the cake?
Yes, you can freeze the unfrosted cake layers for up to 2 months. Wrap them tightly in plastic wrap and aluminum foil. Thaw in the refrigerator overnight and frost before serving.

6. Can I add other flavors?
For extra flavor, you can mix in a teaspoon of raspberry extract or add a few fresh raspberries to the frosting for a fruity twist.

7. How do I prevent the cake from being dry?
Make sure not to overbake the cake, as this can dry it out. Start checking for doneness at the 25-minute mark, and remove the cake from the oven as soon as a toothpick inserted comes out clean.

This Pink Lemonade Cake is the perfect combination of sweet and tangy flavors, with its vibrant pink hue making it a stunning addition to any party or celebration. With the refreshing taste of lemonade and the creamy, rich frosting, this cake is sure to be a hit!

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