Go Back
Deliciously vibrant Pink Lemonade Cake topped with fresh lemon slices.
Print Recipe

Pink Lemonade Cake

A delightful dessert that perfectly balances sweetness and tang with its vibrant pink hue and refreshing lemon flavor.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Keyword: Cake Recipe, Easy Desserts, Lemon Dessert, Pink Lemonade Cake, Summer Treat
Servings: 12 servings
Calories: 350kcal

Ingredients

For the cake

  • 2.5 cups all-purpose flour The light and airy texture that forms the base of our cake.
  • 2.5 teaspoons baking powder Ensures a fluffy rise, adding lightness to every slice.
  • 0.5 teaspoon salt Balances the sweetness and enhances the overall flavor.
  • 1.5 cups sugar Sweetens the cake perfectly, creating a delightful contrast with the tart lemonade.
  • 0.5 cup butter, softened Adds creaminess and depth, ensuring a moist cake.
  • 4 large eggs Provides structure and richness to the batter.
  • 1 teaspoon vanilla extract Introduces an aromatic warmth that complements the lemon.
  • 1 cup buttermilk Keeps the cake moist and adds a subtle tang.
  • 0.5 cup pink lemonade concentrate The star ingredient that adds vibrant flavor and color.
  • none pink food coloring (optional) Enhances the cake's visual appeal.

For the frosting

  • 1 cup butter, softened Creamy base for our rich frosting.
  • 4 cups powdered sugar Sweetens the frosting to perfection.
  • 0.25 cup pink lemonade concentrate Infuses the frosting with the same refreshing flavor.
  • none pink food coloring (for frosting) Makes the frosting as pretty as the cake itself.

For decoration

  • none none fresh lemon slices Adds a zesty touch and fresh aroma.
  • none none pink sprinkles A fun finish that adds color and texture.

Instructions

Preparation

  • Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
  • In a medium bowl, whisk together flour, baking powder, and salt.
  • In a large bowl, cream together the sugar and softened butter until light and fluffy. Add each egg one at a time, beating well after each addition. Stir in the vanilla extract.
  • Gradually alternate adding the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry mix. Fold in the pink lemonade concentrate and food coloring.
  • Divide the batter evenly among the prepared cake pans.

Baking

  • Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes.
  • Turn them out onto wire racks to cool completely.

Frosting

  • Beat the softened butter until creamy. Gradually add the powdered sugar, mixing until smooth. Incorporate the pink lemonade concentrate and food coloring.

Assembly

  • Place one layer on a serving plate and spread frosting on top. Add the second layer and repeat. Frost the top and sides of the cake.
  • Decorate with fresh lemon slices and pink sprinkles.

Notes

For an extra burst of flavor, consider adding grated lemon zest into the batter or frosting. Ensure your butter is at room temperature for the perfect cake layers. You can substitute pink lemonade with other fruit concentrates for new flavor profiles.