Pink Lemonade Cake
A delightful and refreshing dessert with moist layers and a zesty citrus flavor, perfect for summer gatherings and celebrations.
Servings: 12 servings
Calories: 350kcal
Ingredients
Cake Ingredients
- 2 1/2 cups all-purpose flour The foundation of our cake, providing the perfect texture.
- 1 1/2 cups granulated sugar Sweetness that complements the tartness of the lemons perfectly.
- 1 cup unsalted butter, softened Adds a rich flavor and moistness to the cake.
- 4 large eggs Acts as binding agents for the cake.
- 1 cup buttermilk Infuses moisture and a slight tang.
- 1/2 cup frozen pink lemonade concentrate, thawed Gives the cake its vibrant pink color.
- 2 teaspoons baking powder Adds necessary leavening for a fluffy texture.
- 1/2 teaspoon baking soda Works with baking powder for perfect rise.
- 1/4 teaspoon salt Enhances sweet and tangy notes.
- 1 large lemon zest Amplifies the lemon flavor.
- optional pink food coloring For achieving a deeper hue.
Instructions
Preparation
- Preheat oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans.
- Cream together softened butter and granulated sugar until light and fluffy.
- Add eggs one at a time, blending well after each addition.
- Stir in lemon zest.
- Sift together all-purpose flour, baking powder, baking soda, and salt in another bowl.
- In a separate bowl, whisk together buttermilk and thawed pink lemonade concentrate.
- Gradually add dry ingredients to the butter mixture, alternating with the buttermilk mixture.
- Fold in pink food coloring, if desired.
- Divide batter into prepared pans.
Baking
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool cakes in pans for 10 minutes, then remove and cool completely on wire racks.
Notes
Make it ahead: This cake can be made a day in advance. Can be stored in an airtight container. Flavor variations: Substitute pink lemonade with other citrus juices. Frosting ideas: Pair with lemon buttercream or cream cheese frosting.