Description
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.
- Prep Time: 20 minutes
- Cook Time: 25–30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 620 kcal
- Sugar: 65 g
- Sodium: 260 mg
- Fat: 30 g
- Saturated Fat: 19 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 85 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 120 mg
