Pink Lemonade Cake

Pink Lemonade Cake 🍋

A moist, light, and perfectly tart layer cake that tastes like summer in every bite! With its bright citrus flavor and gorgeous pink layers, it’s ideal for birthdays, baby showers, or any special occasion. 

⏱️ Prep & Bake

 * Prep Time: 25 minutes

 * Bake Time: 25–30 minutes

 * Servings: 10–12 slices

🛒 Ingredients

For the Pink Lemonade Cake Layers:

 * 2 ¾ cups (330g) all-purpose flour or cake flour

 * 2 ½ tsp baking powder

 * ½ tsp baking soda

 * ½ tsp salt

 * 1 cup (2 sticks / 225g) unsalted butter, softened at room temperature

 * 1 ¾ cups (350g) granulated sugar

 * 4 large eggs, room temperature

 * 1 tbsp fresh lemon zest

 * ⅓ cup (80ml) frozen pink lemonade concentrate, thawed

 * ⅓ cup (80ml) fresh lemon juice

 * ½ cup (120ml) milk or buttermilk, room temperature

 * 1 tsp vanilla extract

 * 2–3 drops pink gel food coloring (optional, for vibrant color)

For the Pink Lemonade Buttercream Frosting:

 * 1 ½ cups (3 sticks / 340g) unsalted butter, softened

 * 5 to 6 cups (600–720g) powdered sugar

 * ⅓ cup (80ml) frozen pink lemonade concentrate, thawed

 * 1 tbsp fresh lemon juice

 * 1 pinch of salt

 * 1–2 drops pink gel food coloring

🥣 Instructions

1. Prepare the Cake Batter:

 * Preheat & Prep: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch (or two 9-inch) round cake pans, lining the bottoms with parchment paper.

 * Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

 * Wet Ingredients: In a measuring cup, whisk together the thawed pink lemonade concentrate, fresh lemon juice, milk, and vanilla extract.

 * Cream Butter & Sugar: In a large mixing bowl or stand mixer, beat the softened butter, granulated sugar, and lemon zest on medium-high speed for 3–4 minutes until light and fluffy.

 * Add Eggs: Add eggs one at a time, beating well after each addition.

 * Combine: Alternate adding the flour mixture and liquid mixture to the butter mixture (start and end with dry ingredients). Mix on low speed just until combined—do not overmix! Stir in 2–3 drops of pink gel food coloring if desired.

2. Bake:

 * Divide the batter evenly among your prepared pans.

 * Bake for 25–30 minutes (or until a toothpick inserted into the center comes out clean or with a few moist crumbs).

 * Let the cake layers cool in the pans for 10 minutes, then invert them onto wire racks to cool completely before frosting.

3. Make the Frosting:

 * In a large bowl, beat the softened butter on medium speed for 2 minutes until smooth and creamy.

 * Gradually add the powdered sugar, one cup at a time, alternating with small splashes of the pink lemonade concentrate and lemon juice.

 * Add a pinch of salt and a drop of pink gel food coloring. Beat on high speed for 2–3 minutes until light, fluffy, and spreadable.

4. Assemble & Decorate:

 * Place the first cake layer on a cake stand or serving plate. Spread a level layer of buttercream on top.

 * Repeat with the remaining cake layers.

 * Frost the outside and top of the cake smoothly using an offset spatula.

 * Fit a piping bag with a star tip (like Wilton 1M) and pipe decorative dollops/swirls along the top border.

💡 Baker’s Tip: For extra moist layers, brush a tiny bit of sweetened lemon syrup onto the warm cake layers before cooling!