This cake captures the nostalgic flavor of pink lemonade in a fun and festive way. The tangy citrus flavor is balanced by a sweet, tender crumb, and the frosting adds a creamy, colorful touch that makes the whole dessert pop. It’s easy to make with simple ingredients, and the playful color makes it a standout at any party.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
All-purpose flour
Baking powder
Salt
Granulated sugar
Unsalted butter
Eggs
Pink lemonade concentrate (thawed)
Buttermilk
Vanilla extract
Red or pink food coloring (optional)
Powdered sugar
Cream cheese or butter (for frosting)
Lemon zest (optional, for added citrus flavor)
Directions
Preheat the oven to 350°F (175°C). Grease and flour two 8-inch or 9-inch round cake pans, or line with parchment paper.
Whisk together dry ingredients: flour, baking powder, and salt in a medium bowl.
Cream the butter and sugar in a large bowl until light and fluffy. Beat in the eggs one at a time.
Add pink lemonade concentrate, vanilla, and a few drops of food coloring to the wet mixture and mix well.
Alternate adding the dry ingredients and buttermilk, beginning and ending with dry. Mix just until combined.
Divide the batter evenly between the prepared pans and smooth the tops.
Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Cool the cakes in the pans for 10 minutes, then transfer to wire racks to cool completely.
Make the frosting by beating cream cheese or butter until smooth. Gradually add powdered sugar, pink lemonade concentrate, and food coloring until you reach your desired consistency and shade.
Frost the cooled cake layers, stacking and decorating as desired.
Servings and timing
This Pink Lemonade Cake serves 12–14 people. Prep time: 25 minutes Bake time: 30 minutes Cooling and frosting time: 45 minutes Total time: approximately 1 hour 40 minutes
Variations
Use a strawberry lemonade concentrate for a fruity variation.
Bake as cupcakes instead of a layer cake (adjust baking time to 18–20 minutes).
Add lemon zest to the batter and frosting for a stronger citrus punch.
Frost with whipped cream or buttercream if cream cheese isn’t your style.
Top with fresh berries, lemon slices, or sprinkles for decoration.
Storage/Reheating
Store the cake covered in the refrigerator for up to 4 days. Bring to room temperature before serving for the best texture. To freeze, wrap unfrosted cake layers tightly and freeze for up to 2 months. Thaw overnight in the fridge before frosting. Do not microwave; serve at room temperature or chilled.
FAQs
Can I use bottled pink lemonade instead of concentrate?
No, concentrate provides a stronger flavor. Bottled lemonade is too diluted and may affect texture.
What if I can’t find pink lemonade concentrate?
You can use frozen regular lemonade concentrate with a few drops of red food coloring.
Can I make this cake in advance?
Yes, you can bake and frost it a day ahead. Store it in the fridge and bring to room temp before serving.
Is this cake very sweet?
It’s sweet with a tart lemony edge. You can reduce the sugar slightly if desired, especially in the frosting.
Can I make this recipe gluten-free?
Yes, substitute the flour with a 1:1 gluten-free baking flour blend for best results.
Can I use lemon juice instead of concentrate?
Fresh lemon juice is too tart and thin to replace concentrate directly. Stick with concentrate for best flavor and structure.
Do I need food coloring?
No, it’s optional. The concentrate may tint the batter slightly, but food coloring gives it that signature pink look.
Can I use boxed cake mix?
Yes, you can use white or lemon cake mix and add pink lemonade concentrate and food coloring to customize it.
How do I store leftover frosting?
Keep it in an airtight container in the fridge for up to 5 days. Re-whip before using if needed.
Can I make this a sheet cake?
Absolutely. Use a 9×13-inch pan and bake for 30–35 minutes, or until done.
Conclusion
Pink Lemonade Cake is a show-stopping dessert that’s bursting with citrus flavor, vibrant color, and playful charm. It’s the perfect treat for spring and summer celebrations, delivering a refreshing twist on classic cake with its sweet-tart flavor and creamy pink frosting. Whether for a party, picnic, or just because, this cake will brighten any occasion and bring smiles with every slice.
Pink Lemonade Cake is a vibrant, zesty dessert that blends sweet and tangy flavors in a soft, lemony crumb with luscious pink lemonade frosting. Perfect for spring and summer celebrations, baby showers, and birthdays, it’s as festive as it is flavorful.
Preheat oven to 350°F (175°C). Grease and flour two 8- or 9-inch round cake pans or line with parchment paper.
In a medium bowl, whisk together flour, baking powder, and salt.
In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each.
Mix in pink lemonade concentrate, vanilla extract, and food coloring if using.
Alternate adding dry ingredients and buttermilk to the wet mixture, starting and ending with dry. Mix just until combined.
Divide batter evenly between pans and smooth the tops. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
For the frosting, beat cream cheese or butter until smooth. Gradually add powdered sugar, pink lemonade concentrate, and food coloring to achieve desired texture and shade. Add lemon zest if using.
Frost the cooled cake layers, stacking and decorating as desired. Chill slightly for clean slicing if needed.
Notes
Use frozen pink lemonade concentrate for best flavor—not bottled lemonade.Add lemon zest to the batter and frosting for extra brightness.Can be made into cupcakes (bake 18–20 minutes) or a sheet cake (30–35 minutes).Food coloring is optional but enhances the pink visual appeal.Store frosted cake in the fridge; bring to room temperature before serving.
