Pink Lemonade Cake
Transport your taste buds to a sunny summer day with this delightful Pink Lemonade Cake—a show-stopping dessert bursting with zesty citrus flavor and a vibrant pop of color. Perfect for celebrations, this moist, fluffy cake is infused with tangy pink lemonade concentrate for a unique twist, while a hint of pink food coloring creates its stunning hue. Topped with a luscious cream cheese frosting kissed with fresh lemon juice, this cake strikes the ideal balance of sweetness and tartness in every bite. Easy-to-follow directions make it a fun baking project, and optional pink sugar crystals add a whimsical, decorative touch. Whether served chilled or at room temperature, this cake is a refreshing centerpiece for any occasion. Ideal for fans of citrus desserts or anyone looking for a festive, crowd-pleasing treat!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 1 cup Unsalted butter, softened
- 2 cups Granulated sugar
- 4 pieces Eggs, large
- 2 teaspoons Vanilla extract
- 0.75 cup Pink lemonade concentrate, thawed
- 0.5 cup Milk
- 4 drops Pink food coloring (optional)
- 3 cups Powdered sugar
- 8 ounces Cream cheese, softened
- 0.5 cup Unsalted butter, softened (for frosting)
- 2 tablespoons Fresh lemon juice
- 3 tablespoons Pink sugar crystals or sprinkles (optional, for decoration)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, use an electric mixer to cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
Add the eggs one at a time to the butter mixture, beating well after each addition. Mix in the vanilla extract.
Reduce the mixer speed to low and alternate adding the dry flour mixture and the wet ingredients (pink lemonade concentrate and milk) to the batter, beginning and ending with the dry ingredients. Mix just until combined.
If desired, add the pink food coloring for a more vibrant pink hue, and gently mix it into the batter.
Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then run a knife around the edges, invert them onto wire racks, and let them cool completely before frosting.
To make the frosting, beat together the cream cheese, unsalted butter, powdered sugar, and lemon juice in a large bowl until smooth and creamy.
Once the cakes have cooled, place one cake layer on a serving plate. Spread a layer of frosting on top. Place the second cake layer on top and frost the top and sides of the cake.
For an extra touch, sprinkle pink sugar crystals or sprinkles on top for decoration.
Refrigerate the cake for at least 30 minutes before serving to allow the frosting to set. Serve chilled or at room temperature and enjoy!
Nutrition Facts
Calories |
8013 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 393.0 g | 504% | |
| Saturated Fat | 238.0 g | 1190% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1781 mg | 594% | |
| Sodium | 3431 mg | 149% | |
| Total Carbohydrate | 1085.3 g | 395% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 830.8 g | ||
| Protein | 76.8 g | 154% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 623 mg | 48% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 1164 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
