Pink Lemonade Cake
A delightful dessert that captures the essence of summer with its bright layers and refreshing lemonade flavor, perfect for gatherings and celebrations.
Servings: 12 servings
Calories: 400kcal
Ingredients
Cake Ingredients
- 2.5 cups all-purpose flour Adding a fluffy foundation to your cake.
- 2.5 teaspoons baking powder For that perfect rise.
- 0.5 teaspoon salt Enhances all the delightful flavors.
- 1.5 cups sugar Sweetness is key to balance the tartness.
- 0.5 cup butter, softened Adds a rich creaminess to the batter.
- 4 large eggs Ensures a moist and airy texture.
- 1 teaspoon vanilla extract A hint of warmth to layer the flavors.
- 1 cup buttermilk Contributes to the cake's tenderness.
- 0.5 cup pink lemonade concentrate The star of the show, giving the cake its unique flavor.
- 1 dash pink food coloring Optional to amplify the pink hue.
Frosting Ingredients
- 1 cup butter, softened For a luscious, creamy frosting.
- 4 cups powdered sugar Sweetness for the frosting.
- 0.25 cup pink lemonade concentrate To tie the flavor together.
Decoration
- to taste fresh lemon slices Bright and zesty, perfect for a garnish.
- to taste pink sprinkles A fun touch to finish it off.
Instructions
Preparation
- Preheat your 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.
- In a large mixing bowl, cream sugar and softened butter until light and fluffy (about 3-5 minutes). Gradually add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredient mixture to the butter mixture, alternating with buttermilk. Start and end with the dry ingredients. Mix in the pink lemonade concentrate and a few drops of pink food coloring.
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.
- Let the layers cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
Frosting
- In a bowl, beat the softened butter until creamy. Gradually add powdered sugar, mixing until smooth. Add pink lemonade concentrate and a few drops of pink food coloring.
Assembly
- Once the cake layers have cooled, place one layer on a serving plate and spread frosting on top. Repeat with the second and third layers, frosting the top and sides of the cake with any remaining frosting.
- Decorate with fresh lemon slices and pink sprinkles.
Notes
Ensure cake layers are completely cool before frosting. Adjust frosting consistency as necessary with milk or powdered sugar. Consider adding lemon curd between cake layers for extra flavor.