Print

Pink Lemonade Cake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

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

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

Instructions

  1. Preheat oven to 350°F. Grease and flour two 8×2 inch round cake pans.
  2. In a mixing bowl, whisk together cake flour, sugar, salt, and baking powder for 30 seconds.
  3. In a separate bowl, combine eggs, pink lemonade concentrate, lemon extract, lemon zest, and milk. Mix well.
  4. 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.
  5. Slowly add the remaining egg mixture in two batches, mixing for 20 seconds after each addition.
  6. 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.
  7. 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.
  8. Once cakes are fully cooled, fill and frost the layers with lemon cream cheese frosting. Decorate as desired.

Notes

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.

Nutrition

Find it online: https://chocolatecoveredamy.com/pink-lemonade-cake/