This moist, fluffy layer cake bursts with tangy pink lemonade flavor, balanced by a luscious lemon cream cheese frosting. Perfect for birthdays, baby showers, or any sunny celebration!
Why You’ll Love This Cake
Sunshine in Every Bite – Tangy lemonade flavor with a sweet cream cheese twist
Stunning Pink Hue – Vibrant color (no artificial taste!)
Perfect Texture – Light, tender crumb from cake flour
Crowd-Pleasing – Ideal for summer parties and bridal showers
Ingredients
For the Cake Layers:
- 2½ cups cake flour (spooned & leveled)
- 1½ cups granulated sugar
- ½ tsp salt
- 2½ tsp baking powder
- 1½ sticks (¾ cup) unsalted butter, softened
- 4 large eggs, room temp
- ¾ cup frozen pink lemonade concentrate, thawed
- ½ cup whole milk
- 2 tsp lemon extract
- Zest of 1 lemon
- Pink gel food coloring (as needed)
For the Frosting:
- 2 sticks (1 cup) unsalted butter, softened
- 16 oz cream cheese, softened
- 2 tsp lemon juice (optional)
- 1 tsp lemon extract
- Zest of 1 lemon
- 6-6½ cups powdered sugar
Step-by-Step Instructions
1. Prep & Mix Dry Ingredients
- Preheat oven to 350°F. Grease & flour two 8-inch round pans.
- In a bowl, whisk flour, sugar, salt, and baking powder for 30 seconds.
2. Create the Batter
- In another bowl, mix eggs, lemonade concentrate, milk, lemon extract, and zest.
- With mixer on low, add butter slices to dry ingredients until crumbly.
- Pour in half the wet mixture; beat 1½ mins until fluffy.
- Add remaining wet mix in two batches, beating 20 sec after each.
- Tint with pink gel coloring (start with 2-3 drops).
3. Bake & Cool
- Divide batter between pans.
- Bake 25-30 mins until toothpick comes clean.
- Cool 10 mins in pans, then transfer to racks.
4. Make the Frosting
- Beat butter until smooth.
- Add cream cheese, lemon juice, extract, and zest; mix well.
- Gradually add powdered sugar until spreadable.
5. Assemble & Decorate
- Fill and frost cooled layers.
- Optional: Pipe rosettes, add sprinkles, or garnish with lemon slices.
Pro Tips
Room temp ingredients prevent lumps
Cake flour = lighter texture (sub: 2¼ cups AP flour + ¼ cup cornstarch)
Don’t overmix batter – Stop once combined
Chill cake 30 mins before slicing for cleaner cuts
FAQs
Q: Can I use bottled lemonade?
No—concentrate gives stronger flavor.
Q: How to store leftovers?
Fridge up to 5 days; bring to room temp before serving.
Q: Can I make cupcakes?
Yes! Bake 18-20 mins; yields ~24.
Q: Frosting too soft?
Chill 15 mins or add more powdered sugar.
Serving Ideas
- Pool parties with blue candy seashell decorations
- Bridal showers with edible gold leaf accents
- Picnics with fresh berry garnishes
Final Thoughts
This Pink Lemonade Cake is a refreshing, eye-catching dessert that tastes like summer in every bite. The bright citrus flavor paired with creamy frosting makes it unforgettable!
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Pink Lemonade Cake
- Total Time: 50 mins
Description
This moist, fluffy layer cake bursts with tangy pink lemonade flavor, balanced by a luscious lemon cream cheese frosting. Perfect for birthdays, baby showers, or any sunny celebration!
Ingredients
For the Cake Layers:
2 ½ cups cake flour
1 ½ cups sugar
½ teaspoon salt
2 ½ teaspoons baking powder
1 ½ sticks unsalted butter (softened)
4 large eggs
¾ cup frozen pink lemonade concentrate (thawed)
½ cup milk
2 teaspoons lemon extract
Zest of 1 lemon
Pink food coloring gel
For the Lemon Cream Cheese Frosting:
2 sticks unsalted butter (softened)
16 oz cream cheese (softened)
2 teaspoons lemon juice (optional)
1 teaspoon lemon extract
Zest from 1 lemon
6 to 6 ½ cups confectioners’ sugar
Instructions
Preheat oven to 350°F. Grease and flour two 8×2 inch round pans.
In a mixing bowl, combine flour, sugar, salt, and baking powder. Whisk for 30 seconds.
In a separate bowl, combine eggs, pink lemonade concentrate, lemon extract, zest, and milk. Mix well.
With the mixer on low speed, add sliced butter to the dry ingredients until it looks like coarse sand. Gradually add half of the egg mixture, then mix on medium speed for 1 ½ minutes until thick and fluffy. Add pink gel color.
Slowly add the remaining egg mixture in two batches, mixing for 20 seconds after each addition.
Divide the batter between the pans and bake for 25-30 minutes, or until a toothpick comes out clean. Cool in pans for 10 minutes, then turn out onto racks to cool completely.
Beat butter until smooth. Add cream cheese, lemon juice, and zest, mixing until blended. Gradually add powdered sugar until well blended.
Fill and frost the cake layers with lemon cream cheese frosting. Decorate as desired.
