This Pink Lemonade Cake is a bright, cheerful dessert bursting with fresh citrus flavor and a delicate pink hue. With its soft, tender crumb and luscious lemonade-infused frosting, it’s the perfect centerpiece for celebrations like baby showers, birthdays, or spring gatherings.
Why You’ll Love This Recipe
It has a refreshing balance of sweet and tangy flavors.
The vibrant pink color makes it visually stunning for special occasions.
The cake is incredibly moist and fluffy.
The lemonade frosting adds a bold citrus punch.
It’s easy to prepare with simple pantry ingredients.
Perfect for spring and summer entertaining.
Can be made ahead of time.
Customizable for different occasions.
Kid-friendly and crowd-pleasing.
Works beautifully as a layer cake or sheet cake.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the cake:
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
1 3/4 cups granulated sugar
4 large eggs, room temperature
1 tablespoon lemon zest
1 cup pink lemonade concentrate, thawed
1/2 cup whole milk
1 teaspoon vanilla extract
A few drops pink food coloring (optional)
For the frosting:
1 cup unsalted butter, softened
4 cups powdered sugar
1/3 cup pink lemonade concentrate
1 teaspoon lemon zest
1/2 teaspoon vanilla extract
1 to 2 tablespoons heavy cream (as needed for consistency)
Directions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3 to 4 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the lemon zest.
In a separate bowl, combine the pink lemonade concentrate, milk, and vanilla extract.
Gradually add the dry ingredients to the butter mixture, alternating with the lemonade mixture. Begin and end with the dry ingredients. Mix until just combined. If desired, add a few drops of pink food coloring for a more vibrant shade.
Divide the batter evenly between the prepared pans and smooth the tops.
Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely before frosting.
For the frosting, beat the softened butter until creamy. Gradually add the powdered sugar, mixing on low speed at first.
Add the pink lemonade concentrate, lemon zest, and vanilla extract. Beat until smooth and fluffy. Add heavy cream as needed to achieve a spreadable consistency.
Place one cake layer on a serving plate, spread a generous layer of frosting on top, then place the second layer over it. Frost the top and sides evenly.
Servings and timing
Servings: 12 slices
Preparation time: 20 minutes
Baking time: 25 to 30 minutes
Cooling time: 45 minutes
Total time: Approximately 1 hour 40 minutes
Variations
For a lemon-only version, replace the pink lemonade concentrate with regular lemon juice and add extra zest.
Turn it into cupcakes by dividing the batter into lined muffin tins and baking for 18 to 20 minutes.
Add fresh raspberries between the cake layers for extra fruit flavor.
Make it a sheet cake by baking in a 9×13-inch pan for 30 to 35 minutes.
For a lighter frosting, use whipped cream stabilized with a bit of powdered sugar and lemonade concentrate.
Storage/Reheating
Store the cake in an airtight container at room temperature for up to 2 days. If your kitchen is warm, refrigerate it for up to 5 days.
Before serving refrigerated cake, let it sit at room temperature for 30 to 45 minutes for the best texture and flavor.
This cake can also be frozen. Wrap unfrosted layers tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the refrigerator before frosting.
FAQs
Can I use fresh lemon juice instead of pink lemonade concentrate?
Yes, but the flavor and sweetness balance will change. You may need to adjust the sugar and add a bit of pink coloring for the signature look.
Do I have to use food coloring?
No, it’s completely optional. The cake will still taste delicious without it, though the pink color may be lighter.
Can I make this cake ahead of time?
Yes, you can bake the layers a day in advance and frost the cake the next day.
What type of milk works best?
Whole milk provides the richest texture, but 2% milk can also be used.
How do I know when the cake is done baking?
Insert a toothpick into the center. If it comes out clean or with a few crumbs, the cake is ready.
Can I use bottled pink lemonade?
Yes, but make sure it’s concentrate and not pre-diluted lemonade for the best flavor intensity.
Can I turn this into a three-layer cake?
Yes, divide the batter evenly among three 8-inch pans and reduce the baking time slightly.
Why is my cake dense?
Overmixing the batter or using too much flour can result in a dense texture. Measure carefully and mix just until combined.
Can I use a different frosting?
Cream cheese frosting pairs beautifully with the citrus flavor and can be used as an alternative.
How should I transport this cake?
Chill the frosted cake for about 30 minutes before transport to help the frosting set and stay in place.
Conclusion
Pink Lemonade Cake is a delightful dessert that combines vibrant color with refreshing citrus flavor. Its moist layers and tangy-sweet frosting make it a memorable treat for celebrations and gatherings. Whether you’re baking it for a baby shower, birthday, or just to brighten someone’s day, this cake is sure to impress both in appearance and taste.
This Pink Lemonade Cake is a bright and refreshing dessert featuring soft, moist layers infused with citrus flavor and topped with a tangy pink lemonade frosting. Its cheerful color and sweet-tart taste make it perfect for spring celebrations, birthdays, and special gatherings.
Ingredients
For the Cake:
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
1 3/4 cups granulated sugar
4 large eggs, room temperature
1 tablespoon lemon zest
1 cup pink lemonade concentrate, thawed
1/2 cup whole milk
1 teaspoon vanilla extract
A few drops pink food coloring (optional)
For the Frosting:
1 cup unsalted butter, softened
4 cups powdered sugar
1/3 cup pink lemonade concentrate
1 teaspoon lemon zest
1/2 teaspoon vanilla extract
1 to 2 tablespoons heavy cream, as needed
Instructions
Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat butter and sugar until light and fluffy, about 3 to 4 minutes.
Add eggs one at a time, beating well after each addition. Mix in lemon zest.
In a separate bowl, combine pink lemonade concentrate, milk, and vanilla extract.
Gradually add dry ingredients to the butter mixture, alternating with the lemonade mixture. Begin and end with dry ingredients. Mix just until combined. Add pink food coloring if desired.
Divide batter evenly between prepared pans and smooth tops.
Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
For the frosting, beat butter until creamy. Gradually add powdered sugar and mix until combined.
Add pink lemonade concentrate, lemon zest, and vanilla extract. Beat until smooth and fluffy. Add heavy cream as needed for spreadable consistency.
Place one cake layer on a serving plate, spread frosting on top, add second layer, and frost the top and sides evenly.
Notes
Do not overmix the batter to keep the cake light and fluffy.
Measure flour accurately using the spoon-and-level method.
Food coloring is optional but enhances the pink appearance.
Chill the frosted cake for 30 minutes before transporting.
Unfrosted cake layers can be frozen for up to 2 months.
