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Slice of Pink Lemonade Cake adorned with fresh lemons and pink icing
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Pink Lemonade Cake

A delightful dessert infused with refreshing lemonade, perfect for any occasion, balancing sweetness and tartness.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Cake, Dessert
Cuisine: American
Keyword: Baked Goods, Dessert Recipe, Lemon Cake, Pink Lemonade Cake, summer cake
Servings: 12 slices
Calories: 350kcal

Ingredients

Cake Ingredients

  • 2.5 cups all-purpose flour A staple for creating a fluffy, tender cake crumb.
  • 1.5 cups granulated sugar Sweetness that enhances the zesty flavors of the cake.
  • 1 cup unsalted butter, softened Provides richness and moisture.
  • 4 large eggs Adds structure and stability.
  • 1 cup buttermilk Adds tang and moisture, helping the cake stay light.
  • 0.5 cup frozen pink lemonade concentrate, thawed The star ingredient for refreshing taste and color.
  • 2 teaspoons baking powder Essential for that perfect rise.
  • 0.5 teaspoon baking soda Helps with the leavening process.
  • 0.25 teaspoon salt Balances sweetness and enhances flavors.
  • 1 tablespoon zest of 1 lemon Adds fresh aroma to the cake.
  • optional pink food coloring To achieve a vibrant pink shade.

Instructions

Preparation

  • Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
  • In a large bowl, cream together butter and sugar until light and fluffy, about 3-5 minutes.
  • Beat in the eggs one at a time and then stir in the lemon zest.
  • In another bowl, whisk together the flour, baking powder, baking soda, and salt.
  • In a separate bowl, mix the buttermilk and pink lemonade concentrate until well blended.
  • Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk mixture, and mix until just combined.
  • If desired, add pink food coloring until the desired shade is achieved.
  • 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.
  • Allow the cakes to cool in the pans for about 10 minutes before transferring them to wire racks to cool completely.

Notes

Ensure butter and eggs are at room temperature for better mixing. Do not overmix the batter to avoid a dense cake. Try using different fruit extracts or zests for variations.