Pink Lemonade Cake is a fun, vibrant dessert that brings the sweet and tangy flavors of summer into a beautiful layered cake. The cake itself is moist and zesty, with hints of lemon and a hint of pink food coloring to evoke the iconic drink. Paired with a luscious lemon buttercream frosting, this cake is perfect for birthdays, picnics, or any occasion where a cheerful, citrusy dessert is called for. The bright, refreshing taste of lemonade shines through every bite, making this Pink Lemonade Cake both a visual and flavor-packed delight.
Ingredients:
For the cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, room temperature
- 1 1/2 cups granulated sugar
- 4 large eggs, room temperature
- 1 tablespoon lemon zest
- 1/4 cup fresh lemon juice
- 1 cup whole milk, room temperature
- 1/4 cup pink lemonade concentrate (thawed)
- Pink food coloring (optional)
For the frosting:
- 1 cup unsalted butter, room temperature
- 4 cups powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1/4 cup pink lemonade concentrate (thawed)
- Pink food coloring (optional)
Instructions:
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream butter and sugar: In a large bowl or stand mixer, beat the butter and sugar together until light and fluffy, about 3-4 minutes. Add the eggs one at a time, beating well after each addition. Mix in the lemon zest and lemon juice.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the butter mixture in three additions, alternating with the milk and pink lemonade concentrate. Start and end with the dry ingredients. Add a few drops of pink food coloring if desired and mix until fully combined.
- Bake the cake: Divide the batter evenly between the two prepared pans. Bake for 25-30 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 to a wire rack to cool completely.
- Prepare the frosting: In a large bowl or stand mixer, beat the butter until creamy. Gradually add the powdered sugar, lemon juice, lemon zest, and pink lemonade concentrate, and continue to beat until light and fluffy. Add pink food coloring to achieve the desired shade.
- Assemble the cake: Once the cakes are fully cooled, level the tops if necessary. Spread a layer of frosting on top of one cake, then place the second cake on top. Frost the top and sides of the entire cake with the remaining buttercream.
- Decorate and serve: Add any decorative touches like lemon slices, sprinkles, or edible glitter, if desired. Slice and enjoy!
This Pink Lemonade Cake is the perfect balance of sweet and tart, with a delightful pop of color that makes it as eye-catching as it is delicious!
