Pink Lemonade Cake
A delightful dessert that captures the essence of summertime with its vibrant color and refreshing flavor. Perfect for gatherings and special occasions!
Servings: 12 servings
Calories: 320kcal
Ingredients
Wet Ingredients
- 1 cup unsalted butter, softened Provides a creamy and moist texture
- 1.5 cups granulated sugar Elevates the cake's flavor profile
- 4 large eggs Binds the ingredients together
- 1 cup buttermilk Adds tangy depth and tenderizes the cake
- 0.5 cup frozen pink lemonade concentrate, thawed Main flavor component, adds refreshing zing
- Optional pink food coloring For a vibrant, eye-catching hue
Dry Ingredients
- 2.5 cups all-purpose flour Gives structure to the cake
- 2 teaspoons baking powder Leavening agent for rise
- 0.5 teaspoon baking soda Works with buttermilk for extra lift
- 0.25 teaspoon salt Balances sweetness
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the lemon zest.
- In another bowl, combine flour, baking powder, baking soda, and salt.
- In a separate bowl, whisk together buttermilk and thawed pink lemonade concentrate until blended.
Combine Mixtures
- Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk mixture. Start and end with dry ingredients.
- If desired, add a few drops of pink food coloring and blend gently.
Baking
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for about 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow cakes to cool in the pans for 10 minutes before turning them out onto wire racks to cool completely.
Notes
Avoid overmixing the batter to prevent a dense cake. You can fill the layers with frosting or whipped cream for added flavor.