If you’re looking for a dessert that’s as beautiful as it is delicious, this Pink Lemonade Cake is a showstopper. With its light, citrusy flavor and delicate pink hue, it’s the perfect centerpiece for spring and summer gatherings, baby showers, birthday parties, or any time you want to bring a little sunshine to the table. The combination of tangy lemonade, a tender crumb, and creamy lemon cream cheese frosting creates a balance that’s both refreshing and indulgent.
The inspiration for this cake comes from the nostalgic flavors of pink lemonade—bright and zesty with just the right amount of sweetness. By incorporating frozen pink lemonade concentrate into the batter, we achieve a vibrant citrus taste that’s enhanced with lemon zest and extract. The frosting adds a smooth, tangy counterpoint thanks to cream cheese and fresh lemon juice. Together, these layers create a dessert that’s equal parts fun and sophisticated.
Whether you’re a seasoned baker or just starting out, this cake is approachable and rewarding to make. The key lies in careful mixing, allowing the butter to incorporate fully into the dry ingredients, and not overbaking to keep the cake moist. The result? Two gorgeous layers of lemony cake wrapped in a pink-tinted frosting that’s as pretty as it is flavorful.
Why You’ll Love This Recipe
- Bright, refreshing lemon flavor balanced with sweetness.
- Stunning pink layers for a visually striking presentation.
- Perfect for celebrations and seasonal gatherings.
- Creamy lemon cream cheese frosting that complements the cake perfectly.
- A make-ahead dessert that tastes even better the next day.
Ingredients
For the cake
4 large eggs, room temperature
3/4 cup pink lemonade concentrate, defrosted
1/2 cup buttermilk, room temperature
2 teaspoons lemon extract
1 1/2 teaspoons lemon zest
Pink color gel
2 1/2 cups cake flour
1 1/2 cups granulated sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup unsalted butter, room temperature and cut into small pieces
For the frosting
1 cup unsalted butter, room temperature
8 ounces cream cheese, room temperature
2 teaspoons lemon juice
1 teaspoon lemon zest
1/2 teaspoon lemon extract
4 to 6 cups powdered sugar
Pink food gel (optional)
Step-by-Step Instructions
Step 1: Prepare the cake pans
Preheat your oven to 350°F. Spray two 8-inch cake pans with baking spray and line the bottoms with parchment paper. This ensures easy release and keeps the cake layers intact.
Step 2: Mix the wet ingredients
In a medium bowl, whisk together the eggs, pink lemonade concentrate, buttermilk, lemon extract, lemon zest, and a small amount of pink coloring gel. The pink coloring is optional but helps achieve a vibrant shade that matches the “pink lemonade” theme.
Step 3: Combine the dry ingredients
In the bowl of a stand mixer, sift together the cake flour, sugar, baking powder, and salt. Add the room-temperature butter pieces to the dry mixture. Mix on low speed until the butter is incorporated and the texture resembles coarse sand. This method, known as the reverse creaming method, helps create a tender crumb.
Step 4: Incorporate the wet mixture
Pour half of the egg and lemonade mixture into the dry ingredients. Beat continuously for 90 seconds to develop structure. Scrape down the sides and bottom of the bowl to ensure everything is evenly mixed. Add the remaining wet mixture in two additions, beating for 30 seconds after each addition. This gradual incorporation keeps the batter smooth and uniform.
Step 5: Bake the cake layers
Divide the batter evenly between the prepared pans, smoothing the tops with a spatula. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Avoid overbaking to keep the cake soft and moist. Let the cakes cool in the pans for 15 minutes before inverting onto wire racks to cool completely.
Step 6: Make the frosting
In a clean mixing bowl, beat the butter and cream cheese together until smooth and lump-free. Add lemon juice, lemon zest, and lemon extract, mixing until combined. On low speed, gradually add the powdered sugar, one cup at a time, until the frosting reaches your desired sweetness and consistency. If you’d like, add a touch of pink food gel to enhance the color.
Step 7: Assemble the cake
Place one cooled cake layer on a serving plate or cake stand. Spread a generous amount of frosting evenly over the top. Place the second cake layer on top and frost the top and sides, smoothing with an offset spatula. For a decorative finish, you can pipe swirls along the edges and sprinkle with lemon zest or edible glitter.
Tips for Success
- Room temperature ingredients help the batter emulsify smoothly.
- Don’t skip the parchment paper—it makes removing the cakes much easier.
- Taste the frosting as you go—add more lemon juice if you want extra tang.
- Chill the cake for 30 minutes after frosting for cleaner slices.
- Make ahead: This cake can be baked and frosted a day in advance; the flavors deepen and meld beautifully overnight.
Variations
- Raspberry Pink Lemonade Cake: Fold fresh raspberries into the batter for bursts of fruity flavor.
- Layered Cupcakes: Bake the batter in cupcake liners and top with swirls of pink frosting.
- Strawberry Pink Lemonade Cake: Add finely chopped fresh strawberries to the frosting for a summery twist.
Storage
Store the frosted cake in an airtight container in the refrigerator for up to 4 days. Let it sit at room temperature for about 30 minutes before serving to allow the frosting to soften. You can also freeze the unfrosted cake layers, wrapped tightly, for up to 2 months. Thaw overnight in the refrigerator before frosting.
Final Thoughts
This Pink Lemonade Cake is the perfect fusion of playful presentation and sophisticated flavor. Each bite is a burst of lemony brightness with just enough sweetness to keep you coming back for more. The pink hue makes it a natural fit for special occasions, but it’s also a lovely way to brighten up any day. Once you’ve made it, you’ll see why it’s destined to be a repeat request at your table. Light, flavorful, and irresistibly pretty—this is one cake that’s truly worth celebrating.
Pink Lemonade Cake
Ingredients
For the cake
- 4 large eggs room temperature
- 3/4 cup pink lemonade concentrate defrosted
- 1/2 cup buttermilk room temperature
- 2 teaspoons lemon extract
- 1 1/2 teaspoons lemon zest
- Pink color gel
- 2 1/2 cups cake flour
- 1 1/2 cups granulated sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup unsalted butter room temperature and cut into small pieces
For the frosting
- 1 cup unsalted butter room temperature
- 8 ounces cream cheese room temperature
- 2 teaspoons lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon lemon extract
- 4 to 6 cups powdered sugar
- Pink food gel optional
Instructions
Step 1: Prepare the cake pans
- Preheat your oven to 350°F. Spray two 8-inch cake pans with baking spray and line the bottoms with parchment paper. This ensures easy release and keeps the cake layers intact.
Step 2: Mix the wet ingredients
- In a medium bowl, whisk together the eggs, pink lemonade concentrate, buttermilk, lemon extract, lemon zest, and a small amount of pink coloring gel. The pink coloring is optional but helps achieve a vibrant shade that matches the “pink lemonade” theme.
Step 3: Combine the dry ingredients
- In the bowl of a stand mixer, sift together the cake flour, sugar, baking powder, and salt. Add the room-temperature butter pieces to the dry mixture. Mix on low speed until the butter is incorporated and the texture resembles coarse sand. This method, known as the reverse creaming method, helps create a tender crumb.
Step 4: Incorporate the wet mixture
- Pour half of the egg and lemonade mixture into the dry ingredients. Beat continuously for 90 seconds to develop structure. Scrape down the sides and bottom of the bowl to ensure everything is evenly mixed. Add the remaining wet mixture in two additions, beating for 30 seconds after each addition. This gradual incorporation keeps the batter smooth and uniform.
Step 5: Bake the cake layers
- Divide the batter evenly between the prepared pans, smoothing the tops with a spatula. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Avoid overbaking to keep the cake soft and moist. Let the cakes cool in the pans for 15 minutes before inverting onto wire racks to cool completely.
Step 6: Make the frosting
- In a clean mixing bowl, beat the butter and cream cheese together until smooth and lump-free. Add lemon juice, lemon zest, and lemon extract, mixing until combined. On low speed, gradually add the powdered sugar, one cup at a time, until the frosting reaches your desired sweetness and consistency. If you’d like, add a touch of pink food gel to enhance the color.
Step 7: Assemble the cake
- Place one cooled cake layer on a serving plate or cake stand. Spread a generous amount of frosting evenly over the top. Place the second cake layer on top and frost the top and sides, smoothing with an offset spatula. For a decorative finish, you can pipe swirls along the edges and sprinkle with lemon zest or edible glitter.
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