Pink Lemonade Cake
A delightful dessert that captures summer with a soft pink hue, moist texture, and bright citrusy flavor.
Servings: 12 servings
Calories: 350kcal
Ingredients
Cake Ingredients
- 2.5 cups all-purpose flour Perfectly fluffy and light, this flour serves as the foundation of your cake.
- 1.5 cups granulated sugar This sweetener will create a moist texture and a delightful sweetness.
- 1 cup unsalted butter, softened Creamy and decadent, it adds richness to the cake.
- 4 large eggs Essential for binding the ingredients and providing structure.
- 1 cup buttermilk Adds a tender crumb and a subtle tanginess to balance the sweetness.
- 0.5 cup frozen pink lemonade concentrate, thawed The star of the show! This adds that signature pink color and zesty flavor.
- 2 teaspoons baking powder Helps the cake rise and become fluffy.
- 0.5 teaspoon baking soda Enhances the leavening process for an extra-light texture.
- 0.25 teaspoon salt Just a pinch to enhance the overall flavors.
- Zest of 1 lemon Adds a fresh, aromatic quality with a burst of citrus.
- Optional: pink food coloring For those who want to amplify that gorgeous pink hue.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking.
- In a large bowl, use an electric mixer to cream together the softened butter and granulated sugar until the mixture is light and fluffy, approximately 3-5 minutes.
- Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the lemon zest until well combined.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt until evenly blended.
- In a separate bowl, combine the buttermilk with the thawed pink lemonade concentrate, mixing until smooth.
- Gradually add the dry flour mixture to the butter mixture, alternating with the buttermilk mixture. Start and end with the dry ingredients. Mix until just combined—be careful not to overmix, as this can make the cake dense.
- If desired, add a few drops of pink food coloring to the batter, mixing gently until you achieve your preferred shade.
- Pour the batter evenly into the prepared cake pans, using a spatula to smooth the tops.
Baking
- Place the cake pans in the preheated oven and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for about 10 minutes before transferring them to wire racks to cool completely.
Notes
To elevate your Pink Lemonade Cake, consider using fresh lemon zest, checking for doneness with a toothpick, leveling the cakes if domed, and layering with a citrus-flavored buttercream for added indulgence.