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Pink Lemonade Cake

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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.

Ingredients

  • 2 1/2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 3/4 cups granulated sugar
  • 4 large eggs
  • 3/4 cup pink lemonade concentrate, thawed
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla extract
  • Red or pink food coloring (optional)
  • 8 oz cream cheese or 1 cup butter (for frosting)
  • 3–4 cups powdered sugar (for frosting)
  • 2–3 tablespoons pink lemonade concentrate (for frosting)
  • Lemon zest (optional, for added citrus flavor)

Instructions

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.

Nutrition

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