Pink Lemonade Cake

This pink lemonade cake is perfect for summer and will be a huge hit with lemonade fans. The little extra effort making this cake from scratch really makes a difference.

 

Why this recipe works

I have a favorite white cake recipe that is the ideal starter for this pink lemonade cake. Whether it’s a summertime birthday party or a backyard barbecue, this cake is fun and delicious.

RELATED: you might also like these recipes – Pistachio Cake & Strawberry Cake

Ingredients you will need

I used to make this cake with a box of white cake mix, but not anymore. This particular recipe just tastes better to me when made from scratch.

How to Make Pink Lemonade Cake

These step by step photos and instructions are here to help you visualize how to make this recipe. Please scroll down to simply print out the recipe!

Make the Cake

1. Preheat oven to 350 F. Spray 2 8-inch round cake pans.
2. Whisk together the cake flour, baking powder, pink lemonade powder, and salt. Set aside.

3. Whisk together the buttermilk, egg whites, and vanilla in a medium bowl. Set aside.

4. Rub the lemon zest into the sugar with your fingers, sugar will be fragrant.

5. In mixer with paddle attachment, or with a hand mixer, beat butter and lemon-sugar at medium speed for a full 3 minutes, until the mixture is very light.

6. Reduce speed to low and gradually add half of the dry ingredients and half of the wet ingredients.

7. When combined add the remaining dry and wet ingredients. Beat until combined, scrape down side of bowl if needed. Beat two minutes more on medium speed to aerate the batter.

8. Divide the batter between the two pans and smooth the tops with a rubber spatula.
9. Bake for 30-35 minutes, or until the cakes are well risen and springy to the touch – a thin knife inserted into the centers should come out clean.
10. Transfer the cakes to cooling racks and cool for about 5 minutes, then remove from pans, peel off parchment, and let cool completely.

Make the Frosting

1. Beat butter in a mixer until smooth and creamy.

2. With mixer on lowest speed, slowly and gradually add in the powdered sugar.
3. Add in frozen pink lemonade concentrate, vanilla, and lemon zest. If you are using the food coloring, you can add that now as well.

4. Beat on medium speed until creamy and well incorporated.

5. Add frosting to one of the round layers and spread to edges. 

6. Place second layer on top of first layer and gently press into the frosting. Frost the rest of the cake.

Expert Tips & FAQs

• One medium lemon will yield approximately one teaspoon of zest. After zesting the lemons, store the lemon juice in the freezer to use later in other recipes like our Strawberry Lemonade.
• The drop of red food coloring is optional but can enhance the pink color of the frosting if you like.

If you are a pink lemonade lover, I know you’ll enjoy this cake. Decorating the cake with cute straws adds to the festive summer feel!

More Lemonade Recipes:

• Frozen Lemonade Pie
• Lavender Lemonade
• Easy Strawberry Lemonade
• Lemonade Cheesecake
• Lynchburg Lemonade
• Blackberry Bourbon Lemonade

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Pink Lemonade Cake

Perfect for summer, turn our favorite white cake into a pink lemonade cake! Garnish with cute straws and lemon slices, great for backyard parties.

5 from 7 votes

IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

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Course: Desserts

Cuisine: American

Servings: 12 slices

45 minutes mins

Calories: 510

Author: Amanda Davis

Ingredients

CAKE:

• ▢ 2 ¼ cups cake flour
• ▢ 1 tablespoon baking powder
• ▢ ½ teaspoon salt
• ▢ 3 tablespoons sweetened pink lemonade drink powder
• ▢ 1 ¼ cups buttermilk
• ▢ 4 large egg whites
• ▢ 1 teaspoon vanilla extract
• ▢ 1 ½ cups granulated sugar
• ▢ 1 teaspoon lemon zest
• ▢ ½ cup unsalted butter 1 stick, softened

FROSTING:

• ▢ 1 pound powdered sugar sifted (about 3 1/4 cups)
• ▢ ½ cup unsalted butter 1 stick, softened
• ▢ 3 tablespoons frozen pink lemonade concentrate
• ▢ 1 teaspoon vanilla
• ▢ 1 teaspoon lemon zest
• ▢ 1 drop red food coloring optional

GARNISH

• ▢ sliced lemon for garnish

Before You Begin

• One medium lemon will yield approximately one teaspoon of zest. After zesting the lemons, store the lemon juice in the freezer to use later in other recipes like our Strawberry Lemonade.
• The drop of red food coloring is optional, but can enhance the pink color of the frosting if you like. 

Instructions

Make the Cake

• Preheat oven to 350 F. Spray 2 8-inch round cake pans.
• Whisk together the cake flour, baking powder, pink lemonade powder, and salt. Set aside.
• Whisk together the buttermilk, egg whites, and vanilla in a medium bowl. Set aside.
• Rub the lemon zest into the sugar with your fingers, sugar will be fragrant.
• In mixer with paddle attachment, or with a hand mixer, beat butter and lemon-sugar at medium speed for a full 3 minutes, until the mixture is very light.
• Reduce speed to low and gradually add half of the dry ingredients and half of the wet ingredients. When combined add the remaining dry and wet ingredients. Beat until combined, scrape down side of bowl if needed. Beat two minutes more on medium speed to aerate the batter.
• Divide the batter between the two pans and smooth the tops with a rubber spatula.
• Bake for 30-35 minutes, or until the cakes are well risen and springy to the touch – a thin knife inserted into the centers should come out clean.
• Transfer the cakes to cooling racks and cool for about 5 minutes, then remove from pans, peel off parchment, and let cool completely.

Make the Frosting

• Beat butter in a mixer until smooth and creamy.
• With mixer on lowest speed, slowly and gradually add in the powdered sugar.
• Add in frozen pink lemonade concentrate, vanilla, and lemon zest. If you are using the food coloring, you can add that now as well.
• Beat on medium speed until creamy and well incorporated.

Nutrition

Serving: 1slice | Calories: 510cal | Carbohydrates: 87g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 43mg | Sodium: 148mg | Potassium: 182mg | Fiber: 1g | Sugar: 69g | Vitamin A: 514IU | Vitamin C: 2mg | Calcium: 80mg | Iron: 1mg

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This post originally appeared here on June 24, 2016 and has since been updated with new photos and expert tips.