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A beautifully decorated Pink Lemonade Cake topped with fresh lemons and pink frosting.
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Pink Lemonade Cake

A delightful dessert that captures summer with its moist cake and sweet, tangy frosting, perfect for any gathering.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Dessert, Sweet Treat
Cuisine: American
Keyword: birthday cake, Cake Recipe, Easy Baking, Pink Lemonade Cake, Summer Dessert
Servings: 12 servings
Calories: 350kcal

Ingredients

Cake Ingredients

  • 2 1/2 cups all-purpose flour Light and fluffy, creating the perfect base.
  • 2 1/2 teaspoons baking powder Ensures a soft rise and airy texture.
  • 1/2 teaspoon salt Enhances the overall flavor.
  • 1 1/2 cups sugar Adds sweetness for a delightful cake.
  • 1/2 cup butter, softened Provides a rich, creamy foundation.
  • 4 large eggs Contributes moisture and richness.
  • 1 teaspoon vanilla extract Infuses the cake with flavor.
  • 1 cup buttermilk Adds tenderness and tangy depth.
  • 1/2 cup pink lemonade concentrate Gives the cake its vibrant flavor.
  • pink food coloring (optional) To intensify the pink hue.

Frosting Ingredients

  • 1 cup butter, softened Creates a rich frosting texture.
  • 4 cups powdered sugar Sweetens the frosting.
  • 1/4 cup pink lemonade concentrate Enhances flavor in frosting.
  • pink food coloring (for frosting) For a beautiful appearance.
  • fresh lemon slices (for decoration) Adds bright accents.
  • pink sprinkles (for decoration) Fun topping for a festive touch.

Instructions

Preparation

  • Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
  • In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Cake Batter

  • In a large bowl, cream together the sugar and softened butter until light and fluffy.
  • Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  • Gradually add the dry ingredients to the butter mixture, alternating with buttermilk, beginning and ending with dry ingredients.
  • Mix in pink lemonade concentrate and a few drops of pink food coloring until well combined.

Baking

  • Divide the batter evenly among the prepared pans. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow the cakes to cool in the pans for about 10 minutes before transferring to wire racks to cool completely.

Frosting

  • For the frosting, beat the softened butter until creamy in a large bowl.
  • Gradually add the powdered sugar, beating until smooth. Mix in the pink lemonade concentrate and food coloring.

Assembly

  • Place one cake layer on a serving plate and spread with frosting. Repeat with second and third layers.
  • Use remaining frosting to cover the top and sides of the cake.
  • Decorate with fresh lemon slices and pink sprinkles.

Notes

Ensure all ingredients are at room temperature for better mixing. Lightly sift powdered sugar to prevent lumps in frosting.