Ultimate Homemade Pink Lemonade Cake: Your Perfect Summer Dessert Recipe
There’s nothing quite like the refreshing tang of pink lemonade on a hot summer day, and now you can capture that quintessential flavor in a delightful dessert! This homemade pink lemonade cake is the epitome of summer baking, promising to be an undeniable hit with anyone who appreciates the vibrant, sweet, and zesty notes of lemonade. While box mixes offer convenience, taking the extra time to craft this cake from scratch truly elevates the experience. The rich, tender crumb of the cake, paired with a luscious, tangy pink lemonade frosting, creates a symphony of flavors and textures that you simply won’t find in a pre-packaged mix. It’s a labor of love that rewards you with an exceptionally moist, flavorful, and show-stopping centerpiece for any occasion.
Why This Homemade Pink Lemonade Cake Recipe Shines
What makes this pink lemonade cake stand out? It starts with a foundation of my tried-and-true white cake recipe, a base known for its consistent tenderness and versatility. This reliable starting point provides the perfect canvas for infusing the bright, citrusy essence of pink lemonade. Unlike many recipes that simply add a flavoring, this cake incorporates actual pink lemonade powder directly into the batter, ensuring a deep, authentic flavor that permeates every bite.
This cake is incredibly adaptable for a variety of festivities. Whether you’re planning a lively summertime birthday party, a casual backyard barbecue, an elegant bridal shower, or a celebratory baby shower, its fun and delicious character makes it an instant crowd-pleaser. The delicate pink hue adds a charming visual appeal, while the balance of sweet and tart flavors is universally appealing. It’s a cake that not only tastes fantastic but also evokes feelings of sunshine, relaxation, and joyous summer days.
RELATED: If you love light and flavorful cakes, you might also enjoy these recipes – Pistachio Cake & Strawberry Cake
Essential Ingredients for Your Perfect Pink Lemonade Cake
While there are times when a box cake mix can be a handy shortcut, for this particular pink lemonade cake, I’ve found that making it from scratch yields a far superior taste and texture. The controlled balance of ingredients ensures a moist crumb and a vibrant flavor that simply cannot be replicated by a mix. You’ll truly taste the difference that fresh lemon zest and good quality ingredients make. Here’s a closer look at what you’ll need for both the cake and the irresistible pink lemonade frosting.
For the cake, key ingredients include **cake flour**, which is crucial for achieving that light, tender crumb. Its lower protein content results in a softer, more delicate texture compared to all-purpose flour. **Baking powder** provides the lift, ensuring your layers are beautifully risen. **Sweetened pink lemonade drink powder** is where the magic happens, infusing the cake with its signature tangy-sweet flavor and a subtle pink hue. **Buttermilk** contributes moisture and activates the baking powder, leading to a moist, fluffy cake. Using **egg whites** instead of whole eggs helps keep the cake light and bright in color, aligning with the “white cake” base. Fresh **lemon zest** rubbed into **granulated sugar** is a vital step – this process releases the essential oils from the zest, infusing the sugar with intense lemon aroma and flavor, which then translates into the cake batter. Finally, **unsalted butter**, softened to room temperature, is essential for a proper creaming method, contributing to the cake’s rich flavor and fine texture.
The frosting is equally important for the full pink lemonade experience. It’s a classic buttercream enhanced with citrus. **Powdered sugar** (confectioners’ sugar) provides the necessary sweetness and structure for a smooth, pipeable frosting. More **softened unsalted butter** forms the creamy base. The star ingredient here is **frozen pink lemonade concentrate**, which delivers an intense burst of tangy lemonade flavor and a lovely pink shade without thinning the frosting too much. A touch of **vanilla extract** balances the citrus notes, and additional **lemon zest** brightens the overall taste. Optionally, a single drop of red food coloring can enhance the vibrant pink color, making your cake even more visually appealing.
Mastering the Art of Pink Lemonade Cake: Step-by-Step Guide
These step-by-step photos and detailed instructions are provided to help you visualize each stage of making this delicious recipe. For a concise, printable version of the recipe, please scroll down to the dedicated recipe card!
Crafting the Perfect Pink Lemonade Cake Layers
Baking this cake from scratch is a rewarding process that allows you to control the quality and intensity of flavors. Follow these steps carefully to ensure a light, tender, and flavorful cake:
- First, prepare your oven and pans. Preheat your oven to 350°F (175°C) to ensure it reaches the correct temperature before the batter goes in, which is critical for even baking and proper rise. Generously spray 2 8-inch round cake pans with baking spray or grease and flour them, and line the bottoms with parchment paper. This prevents sticking and ensures easy release of your beautiful cake layers.
- In a medium bowl, whisk together the dry ingredients: cake flour, baking powder, pink lemonade powder, and salt. Whisking them thoroughly ensures that the leavening agent (baking powder) and flavorings are evenly distributed, leading to a consistent texture in your finished cake. Set this mixture aside.
- In a separate medium bowl, combine the wet ingredients: buttermilk, egg whites, and vanilla extract. Whisk these until they are just combined. This mixture will be added to the butter and sugar later, and having it ready helps prevent overmixing the batter. Set this aside.
- This step is crucial for intense lemon flavor! Rub the lemon zest into the granulated sugar with your fingers. As you rub, you’ll notice the sugar becoming fragrant and slightly moist as it absorbs the essential oils from the zest. This technique ensures maximum lemon flavor distribution throughout the cake.
- Using a stand mixer with a paddle attachment, or a reliable hand mixer, beat the softened butter and the fragrant lemon-sugar mixture together at medium speed for a full 3 minutes. This creaming process is essential for incorporating air, which contributes to the cake’s light and airy texture. The mixture should become very light in color and fluffy.
- Reduce the mixer speed to low. Gradually add about half of the dry ingredients to the butter mixture, mixing until just combined. Then, slowly add half of the wet ingredients, again mixing until just incorporated. This alternating method helps prevent overmixing, which can lead to a tough cake.
- Once the first halves are combined, add the remaining dry ingredients, mixing until just barely incorporated, followed by the remaining wet ingredients. Beat until everything is combined, making sure to scrape down the sides of the bowl with a rubber spatula if needed to ensure all ingredients are mixed. Then, increase the speed to medium and beat for two minutes more to thoroughly aerate the batter. This final aeration step ensures a beautifully light and fluffy texture.
- Divide the batter evenly between the two prepared cake pans. Use your rubber spatula to gently smooth the tops. Even distribution of batter is key for layers that bake uniformly.
- Bake for 30-35 minutes. Baking time can vary slightly depending on your oven, so watch for visual cues: the cakes should be well risen, golden brown around the edges, and springy to the touch in the center. A thin knife or wooden skewer inserted into the centers should come out clean, indicating they are fully baked.
- Once baked, transfer the cakes to cooling racks immediately and let them cool in the pans for about 5 minutes. This allows the cakes to set slightly before handling. After 5 minutes, carefully remove the cakes from their pans, peel off the parchment paper, and let them cool completely on the racks. Cooling completely is essential before frosting to prevent the frosting from melting.
Whipping Up the Zesty Pink Lemonade Frosting
This creamy, tangy frosting is the perfect complement to the cake layers, bringing that iconic pink lemonade flavor front and center.
- In your mixer, beat the softened unsalted butter until it is light, smooth, and creamy. This takes a few minutes and ensures a silky base for your frosting.
- With the mixer on the lowest speed, slowly and gradually add the sifted powdered sugar. Adding it gradually prevents a “sugar cloud” in your kitchen and allows the sugar to be fully incorporated into the butter.
- Once the powdered sugar is mostly incorporated, add in the frozen pink lemonade concentrate, vanilla extract, and fresh lemon zest. The concentrate provides an intense flavor boost and a lovely pink hue. If you choose to use food coloring to enhance the color, now is the time to add a single drop or two.
- Increase the mixer speed to medium and beat the frosting for several minutes until it is perfectly creamy, light, and well incorporated. Scrape down the sides of the bowl as needed to ensure everything is evenly mixed.
- Once your cake layers are completely cool, place one layer on your serving plate or cake stand. Add a generous dollop of frosting to the top and spread it evenly to the edges, creating a luscious layer between the cakes.
- Carefully place the second cake layer on top of the first, gently pressing down to secure it and ensure even frosting distribution. Now, use the remaining frosting to generously cover the entire cake – top and sides. You can create a smooth finish or a rustic look, depending on your preference.
Expert Tips & Frequently Asked Questions for Pink Lemonade Cake Success
To help you achieve the best possible results and answer any common questions, here are some expert tips for making your pink lemonade cake unforgettable:
- Lemon Zest Quantity: Generally, one medium-sized lemon will yield approximately one teaspoon of finely grated zest. When zesting, be sure to only get the bright yellow part of the rind and avoid the bitter white pith underneath. For optimal flavor, always use fresh lemons! Don’t let the leftover lemon juice go to waste; you can store it in an airtight container in the freezer for future use in beverages like our Easy Strawberry Lemonade or other recipes.
- Enhancing the Pink Hue: The pink lemonade powder and concentrate will impart a natural pink color to both the cake and frosting. However, if you desire a more vibrant, eye-catching pink, you can add a single drop of red food coloring to the frosting. A little goes a long way, so start small and add more if needed. This is entirely optional and depends on your aesthetic preference.
- Buttermilk Substitute: If you don’t have buttermilk on hand, you can easily make a homemade version. For 1 ¼ cups of buttermilk, simply pour 1 ¼ cups of regular milk into a measuring cup and stir in 1 tablespoon of fresh lemon juice or white vinegar. Let it sit for 5-10 minutes until it slightly curdles. This acidity is key for activating the baking powder and creating a tender cake crumb.
- Cake Flour Importance: Cake flour has a lower protein content than all-purpose flour, which contributes to a softer, more delicate, and tender cake crumb. If you don’t have cake flour, you can make a substitute: for 2 ¼ cups of cake flour, measure out 2 ¼ cups of all-purpose flour, remove 4 ½ tablespoons (2 tablespoons per cup of flour, plus ½ tablespoon for the ¼ cup), and then replace that amount with 4 ½ tablespoons of cornstarch. Sift this mixture several times to ensure it’s well combined.
- Proper Cooling: Ensure your cake layers are completely cooled before you begin frosting. If the cakes are even slightly warm, the butter-based frosting will melt, slide off, and make a sticky mess. Patience here is key!
- Storage: Store the frosted pink lemonade cake at room temperature in an airtight cake dome or container for up to 2-3 days. For longer storage, you can refrigerate it for up to 5 days. If refrigerating, let it come to room temperature for about 30-60 minutes before serving for the best flavor and texture.
- Make Ahead Options: The cake layers can be baked a day in advance. Once completely cooled, wrap them tightly in plastic wrap and store at room temperature. The frosting can also be made a day ahead and stored in an airtight container in the refrigerator. Before frosting, let it come to room temperature and give it a quick beat in the mixer to re-fluff it.
- Serving Suggestions: Beyond simple lemon slices, consider garnishing your finished cake with fresh raspberries or thin candied lemon slices for an extra touch of elegance. A sprinkle of edible glitter can also add a festive sparkle.
If you’re a devoted fan of that classic, refreshing pink lemonade flavor, I have no doubt that you will absolutely adore this cake. Its bright, zesty, and sweet profile is simply irresistible, making it the quintessential summer dessert. To further enhance the festive summer vibe, consider decorating your cake with cute paper straws cut to size, or small lemon candies. These little touches not only add visual charm but also highlight the fun, playful nature of this delightful dessert. Get ready to bake a cake that tastes like pure sunshine!
More Delightful Lemonade-Inspired Recipes:
Can’t get enough of that zesty lemon goodness? Here are more of our favorite lemonade-themed recipes to keep the bright, refreshing flavors coming all year round:
- Frozen Lemonade Pie
- Lavender Lemonade
- Easy Strawberry Lemonade
- Lemonade Cheesecake
- Lynchburg Lemonade
- Blackberry Bourbon Lemonade
I’m passionate about baking and cooking, and I love sharing my favorite recipes with you! I know it can be challenging to remember to come back and search for new ideas, so I’ve made it simple with my complimentary weekly newsletter. You can subscribe for free, and I’ll send a curated selection of delicious recipes directly to your email inbox every week. Never miss out on a new culinary adventure!
Pink Lemonade Cake
IMPORTANT – There are often Frequently Asked Questions and Expert Tips 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 extensively updated with fresh content, new photos, enhanced expert tips, and a more user-friendly format to provide the best possible experience for our readers.