Summertime Pink Lemonade Cake
Brighten up any warm-weather gathering with this Summertime Pink Lemonade Cake, a delightful dessert that captures the tangy-sweet essence of a classic summer beverage! This vibrant layer cake features a moist, fluffy crumb infused with real pink lemonade concentrate, creating a refreshing citrus flavor that’s balanced by a subtle touch of buttermilk. Topped with a luscious pink lemonade buttercream frosting and garnished with playful pink sprinkles or fresh lemon slices, this dessert is as beautiful as it is delicious. Perfect for picnics, barbecues, or special occasions, it’s a visually stunning centerpiece that delivers a burst of sunshine in every bite. Get ready to impress with a cake that’s summer on a plate! Keywords: pink lemonade cake, summer dessert, citrus cake, buttercream frosting, summertime cake recipe.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2.5 teaspoons Baking powder
- 0.5 teaspoon Salt
- 1 cup Unsalted butter, softened
- 1.75 cups Granulated sugar
- 4 pieces Eggs, large
- 2 teaspoons Pure vanilla extract
- 0.5 cup Pink lemonade concentrate, thawed
- 0.75 cup Buttermilk
- 3 drops Red or pink food coloring (optional)
- 1 cup Unsalted butter, softened (for frosting)
- 4 cups Powdered sugar
- 3 tablespoons Pink lemonade concentrate, thawed (for frosting)
- 1 tablespoon Milk (optional, for frosting consistency)
- Pink sprinkles or lemon slices (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-sized bowl, whisk together the flour, baking powder, and salt. Set this dry mixture aside.
In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
Add the eggs one at a time to the butter-sugar mixture, beating well after each addition. Mix in the vanilla extract.
Reduce the mixer speed to low and add the pink lemonade concentrate. Mix until just combined.
Alternately add the dry mixture and buttermilk to the batter, beginning and ending with the dry mixture. Mix until just combined. Do not overmix.
If desired, add a few drops of red or pink food coloring to enhance the pink hue. Stir until the color is evenly distributed.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely.
To make the frosting, beat the softened butter in a large bowl with an electric mixer on medium speed until creamy. Gradually add the powdered sugar, one cup at a time, beating well after each addition.
Mix in the pink lemonade concentrate and continue beating until the frosting is smooth and fluffy. If the frosting is too thick, add a tablespoon of milk to reach the desired consistency.
Once the cakes are completely cool, place one layer on a serving plate and spread a generous amount of frosting on top. Place the second cake layer on top and frost the top and sides of the entire cake.
Decorate the cake with pink sprinkles or lemon slices as desired.
Chill the cake in the refrigerator for 30 minutes before serving to allow the frosting to set. Slice and enjoy!
Nutrition Facts
Calories |
706 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.1 g | 44% | |
| Saturated Fat | 20.8 g | 104% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 149 mg | 50% | |
| Sodium | 235 mg | 10% | |
| Total Carbohydrate | 94.6 g | 34% | |
| Dietary Fiber | 0.7 g | 3% | |
| Total Sugars | 74.6 g | ||
| Protein | 5.5 g | 11% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 40 mg | 3% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 83 mg | 2% | |
*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.
