Name: Pink Lemonade Cake
Prep time: 20 min
Cook time: PT-485581H10M58S
Total time: 50 min
Cuisine: American
Ingredients: 2 ½ cups cake flour; 1 ½ cups sugar; ½ teaspoon salt; 2 ½ teaspoons baking powder; 1 ½ sticks unsalted butter, softened; 4 large eggs; ¾ cup frozen pink lemonade concentrate, thawed; ½ cup milk; 2 teaspoons lemon extract; Zest of 1 lemon; Pink food coloring gel; 2 sticks unsalted butter, softened; 16 oz cream cheese, softened; 2 teaspoons lemon juice (optional); 1 teaspoon lemon extract; Zest from 1 lemon; 6 to 6 ½ cups confectioners’ sugar

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Why You’ll Love This Recipe

You’ll love this cake for its bright, refreshing citrus taste paired with a creamy, tangy frosting. The pink lemonade concentrate gives it a fun twist and beautiful color, making it both delicious and visually stunning. It’s easy to make and sure to impress guests at any gathering.

Ingredients

For the Cake Layers:

2 ½ cups cake flour
1 ½ cups sugar
½ teaspoon salt
2 ½ teaspoons baking powder
1 ½ sticks unsalted butter, softened
4 large eggs
¾ cup frozen pink lemonade concentrate, thawed
½ cup milk
2 teaspoons lemon extract
Zest of 1 lemon
Pink food coloring gel

For the Lemon Cream Cheese Frosting:

2 sticks unsalted butter, softened
16 oz cream cheese, softened
2 teaspoons lemon juice (optional)
1 teaspoon lemon extract
Zest from 1 lemon
6 to 6 ½ cups confectioners’ sugar

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat oven to 350°F. Grease and flour two 8×2 inch round cake pans.
In a mixing bowl, whisk together cake flour, sugar, salt, and baking powder for 30 seconds.
In a separate bowl, combine eggs, pink lemonade concentrate, lemon extract, lemon zest, and milk. Mix well.
Using a mixer on low speed, add sliced butter to the dry ingredients until the mixture resembles coarse sand. Gradually add half of the egg mixture and mix on medium speed for 1 ½ minutes until thick and fluffy. Add pink food coloring gel to achieve desired color.
Slowly add the remaining egg mixture in two batches, mixing for 20 seconds after each addition.
Divide the batter evenly between the prepared pans. Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
For the frosting, beat softened butter until smooth. Add cream cheese, lemon juice, and lemon zest, mixing until well combined. Gradually add confectioners’ sugar, beating until smooth and fluffy.
Once cakes are fully cooled, fill and frost the layers with lemon cream cheese frosting. Decorate as desired.

Servings and timing

Makes a two-layer 8-inch cake. Prep time: 20 minutes. Bake time: 25–30 minutes. Total time: about 50 minutes.

Variations

Add fresh raspberries between layers for extra fruity flavor.
Substitute pink lemonade concentrate with regular lemonade for a milder taste.
Use a lemon glaze instead of frosting for a lighter finish.
Add edible flowers or sprinkles for festive decoration.
Make cupcakes using the same batter and frosting for easy serving.

Storage/Reheating

Store leftover cake covered in the refrigerator for up to 3 days. Bring to room temperature before serving for best texture. This cake is not ideal for reheating.

FAQs

Can I use fresh lemon juice instead of extract?

Yes, but adjust quantities to taste, as fresh juice is less concentrated.

What if I don’t have pink food coloring?

You can omit it or use natural alternatives like beet juice for color.

Can I make this dairy-free?

Try substituting dairy butter and cream cheese with plant-based alternatives.

Can I freeze the cake?

Yes, freeze frosted or unfrosted cake layers wrapped tightly for up to 2 months.

How do I prevent the cake from drying out?

Don’t overbake and keep it covered when storing.

Can I make this cake gluten-free?

Use a gluten-free cake flour blend, adjusting baking time as needed.

How do I get a fluffier cake?

Be sure to cream the butter and sugar well and don’t overmix the batter.

Is the frosting very sweet?

It has balanced sweetness with tangy lemon flavor.

Can I add zest from other citrus?

Yes, lime or orange zest can add a different citrus twist.

Can I make this recipe into cupcakes?

Absolutely! Bake in cupcake liners for 18–22 minutes and frost as desired.

Conclusion

Pink Lemonade Cake is a delightful, refreshing dessert that combines tangy citrus flavors with creamy frosting. Its vibrant color and light texture make it a showstopper for any celebration or sunny afternoon treat.

Pink Lemonade Cake

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This moist, fluffy layer cake bursts with tangy pink lemonade flavor, perfectly balanced by a luscious lemon cream cheese frosting. It’s an ideal dessert for birthdays, baby showers, or any sunny celebration.

Author: Amy
Prep Time: 20 minutes
Cook Time: 25–30 minutes
Total Time: 50 minutes
Yield: Two 8-inch cake layers
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat oven to 350°F. Grease and flour two 8×2 inch round cake pans.
In a mixing bowl, whisk together cake flour, sugar, salt, and baking powder for 30 seconds.
In a separate bowl, combine eggs, pink lemonade concentrate, lemon extract, lemon zest, and milk. Mix well.
Using a mixer on low speed, add sliced butter to the dry ingredients until the mixture resembles coarse sand. Gradually add half of the egg mixture and mix on medium speed for 1 ½ minutes until thick and fluffy. Add pink food coloring gel to achieve desired color.
Slowly add the remaining egg mixture in two batches, mixing for 20 seconds after each addition.
Divide the batter evenly between the prepared pans. Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
For the frosting, beat softened butter until smooth. Add cream cheese, lemon juice, and lemon zest, mixing until well combined. Gradually add confectioners’ sugar, beating until smooth and fluffy.
Once cakes are fully cooled, fill and frost the layers with lemon cream cheese frosting. Decorate as desired.