Description
A delightful and refreshing Pink Lemonade Cake perfect for summer gatherings.
Ingredients
- 2½ cups (300 g) all-purpose flour
- 2½ tsp baking powder
- ½ tsp salt
- 1 cup (225 g) unsalted butter, softened
- 1¾ cups (350 g) granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- ½ cup (120 ml) pink lemonade concentrate, thawed
- ½ cup (120 ml) milk
- A few drops pink food coloring, optional
- 1 cup (225 g) unsalted butter, softened
- 4 cups (480 g) powdered sugar
- ¼ cup (60 ml) pink lemonade concentrate, thawed
- 1 tsp vanilla extract
- 1–2 tbsp milk, as needed
- A few drops pink food coloring, optional
Instructions
- Preheat oven to 175°C (350°F). Grease and line two 9-inch (23-cm) round cake pans.
- In a bowl, whisk together flour, baking powder, and salt.
- Beat the butter and sugar for 3–4 minutes until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Mix in vanilla.
- In a separate bowl, combine the pink lemonade concentrate and milk.
- Add the dry ingredients to the butter mixture in three additions, alternating with the lemonade mixture. Mix just until combined. Add pink food coloring if desired.
- Divide the batter between the prepared pans and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Beat butter until creamy. Gradually add powdered sugar, then mix in pink lemonade concentrate and vanilla. Add milk a little at a time until smooth and spreadable. Tint pink if desired.
- Place one cake layer on a serving plate and spread with frosting. Add the second layer and frost the top and sides.
- Chill for about 20–30 minutes before slicing for cleaner layers.
Notes
- For a more vibrant color, add more pink food coloring.
- Store leftovers in an airtight container in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 40g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg