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.

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.

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.

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.

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.

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.

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.