Pink Lemonade Cake
A delightful and vibrant dessert that combines zesty lemon flavor with a sweet, creamy frosting, perfect for any occasion.
Servings: 12 slices
Calories: 320kcal
Ingredients
For the Cake
- 2 1/2 cups all-purpose flour Forms the base of the cake.
- 2 1/2 teaspoons baking powder Crucial for making the cake rise.
- 1/2 teaspoon salt Enhances flavors and balances sweetness.
- 1 1/2 cups sugar Adds sweetness and moisture.
- 1/2 cup butter, softened Contributes to richness and creaminess.
- 4 large eggs Binds ingredients together.
- 1 teaspoon vanilla extract Adds warmth and aroma.
- 1 cup buttermilk Keeps the cake tender and moist.
- 1/2 cup pink lemonade concentrate Gives cake its signature taste.
- drops pink food coloring (optional) To enhance color.
For the Frosting
- 1 cup butter, softened Adds smoothness to frosting.
- 4 cups powdered sugar Sweetens the frosting.
- 1/4 cup pink lemonade concentrate Infuses flavor into the frosting.
- drops pink food coloring To achieve the pink hue.
For Decoration
- fresh lemon slices Adds freshness to presentation.
- pink sprinkles Elevates cake's festive appeal.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
Mixing
- In a large mixing bowl, cream together the sugar and softened butter until light and fluffy.
- Add eggs one at a time, beating well after each addition, then stir in vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with buttermilk.
- Stir in the pink lemonade concentrate and optional pink food coloring until well combined.
Baking
- Divide batter evenly among prepared cake pans and bake for 20-25 minutes or until a toothpick comes out clean.
- Allow cakes to cool in pans for 10 minutes before transferring to a wire rack to cool completely.
Frosting
- Beat softened butter in a mixing bowl until creamy, then gradually add powdered sugar and mix until smooth.
- Stir in pink lemonade concentrate and pink food coloring to create frosting.
Assembly
- Once cakes are completely cooled, place the first layer on a serving plate and spread frosting on top.
- Repeat with each layer, stacking neatly.
- Frost the top and sides of the cake with the remaining frosting.
- Decorate with fresh lemon slices and pink sprinkles.
Notes
To enhance flavor, consider using fresh lemon zest. For variation, add fruit filling or use different frosting flavors. Store in an airtight container for 4-5 days in the refrigerator or freeze individual slices wrapped in plastic.