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A slice of pink lemonade cake with frosting and lemon zest decoration
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Pink Lemonade Cake

A delightful and refreshing dessert that beautifully blends the tangy brightness of lemons with the sweet nostalgia of pink lemonade, perfect for summer gatherings.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Cake, Dessert
Cuisine: American
Keyword: birthday cake, Cake Recipe, Pink Lemonade Cake, Refreshing Dessert, Summer Dessert
Servings: 12 slices
Calories: 400kcal

Ingredients

Cake Ingredients

  • 2 1/2 cups all-purpose flour Adds structure while keeping the cake light.
  • 1 1/2 cups granulated sugar Sweetens the cake perfectly, creating a fluffy texture.
  • 1 cup unsalted butter, softened Contributes a rich, creamy flavor.
  • 4 large eggs Binds the ingredients together while adding moisture.
  • 1 cup buttermilk Creates creaminess and a slight tang.
  • 1/2 cup frozen pink lemonade concentrate, thawed Infuses delightful citrus flavor.
  • 2 teaspoons baking powder Helps the cake rise beautifully.
  • 1/2 teaspoon baking soda Ensures the cake’s lightness.
  • 1/4 teaspoon salt Enhances all the flavors.
  • 1 lemon zest of Adds fresh, aromatic notes to the cake.
  • optional pink food coloring To achieve that perfect dreamy shade.

Instructions

Preparation

  • Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  • In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  • Beat in the eggs one at a time, mixing well after each addition. Stir in the lemon zest.
  • In another bowl, combine the flour, baking powder, baking soda, and salt.
  • In a separate bowl, whisk together the buttermilk and thawed pink lemonade concentrate until combined.
  • Gradually add the dry ingredient mixture to the butter mixture, alternating with the buttermilk mixture, starting and ending with the dry ingredients.
  • If desired, add pink food coloring to achieve your desired shade.
  • Divide the batter evenly between the prepared pans and tap each pan to release air bubbles.

Baking

  • Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  • Cool the cakes in the pans for 10 minutes before transferring them to wire racks to cool completely.

Notes

You can prepare the cake layers ahead of time and freeze them. Ensure your buttermilk and butter are at room temperature to combine smoothly.