Ultimate Homemade Pink Lemonade Cake: Your Perfect Summer Dessert Recipe
Imagine a dessert that captures the essence of summer in every bite: bright, zesty, and delightfully sweet with a refreshing tangy kick. This homemade pink lemonade cake is precisely that, making it the perfect showstopper for any warm-weather gathering. Forget bland, store-bought options – the little extra effort of baking this cake from scratch truly elevates its flavor and texture, promising a memorable treat for all lemonade fans.
With its cheerful pink hue and vibrant citrus notes, this cake isn’t just a dessert; it’s an experience. It’s light, fluffy, incredibly moist, and topped with a luscious pink lemonade buttercream that perfectly balances the sweetness. Whether you’re hosting a backyard barbecue, celebrating a birthday, or simply looking for a refreshing afternoon pick-me-up, this recipe will quickly become a cherished favorite.
Why This Homemade Pink Lemonade Cake Recipe Shines
This recipe truly stands out because it leverages a tried-and-true white cake base, transforming it into something extraordinary with the addition of vibrant pink lemonade flavors. My favorite white cake recipe provides the perfect foundation—it’s incredibly moist, boasts a fine crumb, and is sturdy enough to hold its shape while still being wonderfully tender. This makes it the ideal canvas for infusing the distinctive sweet and tangy notes of pink lemonade.
The beauty of this cake lies in its versatility and universal appeal. Whether you’re planning a lively summertime birthday party, a relaxed backyard barbecue, a sophisticated bridal shower, or a whimsical baby shower, its fun color and delicious flavor make it a delightful addition to any event. It’s a cake that brings smiles, creates conversation, and tastes like pure sunshine, making every occasion feel a little more special and festive.
RELATED: You might also like these refreshing and delightful recipes – Pistachio Cake & Strawberry Cake
Essential Ingredients for Your Zesty Pink Lemonade Cake
While I used to simplify things by starting this cake with a box of white cake mix, experience has shown me that making this particular recipe from scratch yields a far superior result. The depth of flavor, the delicate texture, and the overall freshness achieved by using individual ingredients are simply unmatched. You’ll find that the little bit of extra effort is immensely rewarding, creating a cake that truly tastes homemade and special.
For the cake, key ingredients include cake flour for a tender crumb, baking powder for lift, and a touch of salt to balance the sweetness. The star, of course, is the sweetened pink lemonade drink powder, which imparts that signature flavor and color. Buttermilk adds incredible moisture and tenderness, while egg whites contribute to a light, airy structure. Fresh lemon zest rubbed into granulated sugar before creaming unlocks an intensely fragrant lemon aroma that permeates the cake. And let’s not forget the unsalted butter and vanilla extract, which round out the classic cake flavor.
The frosting is a decadent buttercream that perfectly complements the cake’s bright flavors. It starts with sifted powdered sugar for a silky smooth texture and softened unsalted butter for richness. Frozen pink lemonade concentrate is the secret ingredient here, delivering a concentrated burst of tangy lemon flavor and a beautiful pink hue. Vanilla and more fresh lemon zest enhance the overall aromatic profile. A single drop of red food coloring is optional, but it can boost the visual appeal of the frosting, making it even more vibrantly “pink lemonade.”
Baking Your Delightful Pink Lemonade Cake: A Simple Guide
These step-by-step photos and instructions are here to help you visualize how to make this recipe. For a complete, printable recipe card with all measurements and detailed instructions, please scroll down to the end of this post!
Crafting the Moist Pink Lemonade Cake Layers
Starting with perfectly prepared pans is key for easy release. Preheat your oven to 350 F and lightly grease and flour two 8-inch round cake pans. In a large bowl, whisk together your dry ingredients: the cake flour, baking powder, salt, and the star of the show, pink lemonade powder. Set this mixture aside. In a separate medium bowl, combine your wet ingredients: buttermilk, egg whites, and vanilla extract. This separation ensures even distribution and proper activation of leavening agents.
A little trick for maximum lemon flavor: rub the lemon zest directly into the granulated sugar with your fingers. This releases the essential oils from the zest, infusing the sugar with an incredible fragrance and ensuring that bright lemon flavor is distributed throughout the cake. Now, in your stand mixer with a paddle attachment (or using a hand mixer), beat the softened butter with your fragrant lemon-sugar mixture for a full 3 minutes on medium speed. This creaming process is crucial for incorporating air, resulting in a very light and fluffy batter.
With the mixer on low speed, gradually incorporate half of the whisked dry ingredients, followed by half of the wet ingredients. Once combined, add the remaining dry and wet ingredients, beating until just combined. Remember to scrape down the sides of the bowl as needed to ensure everything is fully incorporated. Finally, beat the batter for an additional two minutes on medium speed; this extra step helps to aerate the batter further, ensuring an even lighter and fluffier cake.
Divide the gorgeous pink batter evenly between your two prepared pans, using a rubber spatula to smooth the tops. Bake for 30-35 minutes, or until the cakes are beautifully risen, springy to the touch, and a thin knife inserted into the centers comes out clean. Allow the cakes to cool on cooling racks for about 5 minutes before carefully removing them from their pans. Peel off any parchment paper and let them cool completely before frosting to prevent a melting mess.
Whipping Up the Zesty Pink Lemonade Frosting
While your cake layers are cooling, it’s time to prepare the star frosting! In your mixer, beat the softened butter until it’s wonderfully smooth and creamy. This is the foundation for a luscious buttercream. Next, with the mixer on its lowest speed, gradually add the sifted powdered sugar. Sifting is crucial here to avoid lumps and ensure a velvety texture. Once the sugar is mostly incorporated, increase the speed slightly.
Now for the flavor infusion! Add the frozen pink lemonade concentrate, vanilla, and the remaining lemon zest. If you desire a more pronounced pink color, this is also the moment to add your optional drop of red food coloring. Beat the mixture on medium speed until it’s perfectly creamy, light, and all ingredients are well incorporated. The frosting should be fluffy, spreadable, and bursting with that delightful sweet and tart lemonade flavor.
To assemble, place one cooled cake layer on your serving platter. Spread a generous amount of frosting evenly to the edges. Carefully place the second cake layer on top, gently pressing it into the frosting to secure. Finish by frosting the rest of the cake, creating a smooth, inviting layer of pink lemonade goodness. Don’t be afraid to get creative with your frosting technique – a simple swirl or a smooth finish both look fantastic!
Expert Tips & FAQs for Your Best Pink Lemonade Cake
- **Zest First, Then Juice:** Always zest your lemons before juicing them. It’s much easier! One medium lemon typically yields about one teaspoon of zest. Don’t waste the juice – you can store it in the freezer for future use in other delicious recipes, like our Easy Strawberry Lemonade.
- **Enhance the Pink Hue:** The drop of red food coloring in the frosting is entirely optional. It simply helps to enhance the natural pink color from the lemonade concentrate, making your frosting even more visually appealing and vibrant. Adjust to your preference!
- **Storage & Freshness:** This cake is best enjoyed fresh, but it can be stored covered at room temperature for up to 2 days, or in the refrigerator for up to 4-5 days. For optimal freshness, consider storing frosted leftovers in an airtight container to prevent drying out.
- **Buttermilk Alternatives:** If you don’t have buttermilk on hand, you can easily make a substitute. Add 1 tablespoon of white vinegar or lemon juice to a measuring cup, then fill the rest with regular milk (dairy or non-dairy) to reach 1 1/4 cups. Let it sit for 5-10 minutes until it slightly curdles before using.
- **Perfect Cake Pans:** While 8-inch round cake pans are recommended, you can adjust this recipe for other pan sizes. For instance, a 9×13 inch pan might require a slightly longer baking time, while cupcakes would bake much faster. Always check for doneness with a knife or toothpick inserted into the center.
- **Creative Garnish Ideas:** Beyond cute straws and lemon slices, consider garnishing with fresh raspberries, candied lemon peel, or a sprinkle of edible glitter for an extra touch of sparkle.
If you’re a devoted pink lemonade lover, I have no doubt that this cake will capture your heart and delight your taste buds. The delightful balance of sweet and tart, combined with its soft texture and vibrant appearance, makes it utterly irresistible. To truly lean into that festive summer feel, consider decorating your finished cake with cute straws and extra lemon slices – it adds a charming touch that guests will adore. Get ready to impress everyone with this beautiful, homemade creation!
Explore More Zesty Lemonade Recipes:
- Frozen Lemonade Pie
- Lavender Lemonade
- Easy Strawberry Lemonade
- Lemonade Cheesecake
- Lynchburg Lemonade
- Blackberry Bourbon Lemonade
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Pink Lemonade Cake
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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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
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Preheat oven to 350 F. Spray 2 8-inch round cake pans.
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Whisk together the cake flour, baking powder, pink lemonade powder, and salt. Set aside.
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Whisk together the buttermilk, egg whites, and vanilla in a medium bowl. Set aside.
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Rub the lemon zest into the sugar with your fingers, sugar will be fragrant.
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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.
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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.
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Divide the batter between the two pans and smooth the tops with a rubber spatula.
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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.
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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
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Beat butter in a mixer until smooth and creamy.
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With mixer on lowest speed, slowly and gradually add in the powdered sugar.
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Add in frozen pink lemonade concentrate, vanilla, and lemon zest. If you are using the food coloring, you can add that now as well.
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Beat on medium speed until creamy and well incorporated.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
This post originally appeared here on June 24, 2016 and has since been updated with new photos, expert tips, and enhanced content for a better baking experience.