PINK LEMONADE CAKE
There’s something truly magical about a cake that embodies the spirit of summer, and our Pink Lemonade Cake does just that! Imagine a dessert that captures the essence of a sunny afternoon, with flavors that scream fun and refreshment. This unique cake is a delightful surprise for any gathering, offering a flavor profile you won’t find just anywhere. Dive into a slice, and you’ll quickly understand why this recipe is a must-add to your collection of favorites.
Why You’ll Love This Recipe
This Pink Lemonade Cake is not just another dessert; it’s an experience. The tartness from the frozen pink lemonade concentrate adds a refreshing twist that both kids and adults will adore. It’s a cake that stands out at parties and can be enjoyed throughout the year, not just in summer. Plus, paired with our creamy lemon cream cheese frosting, it becomes an irresistible treat that will keep you coming back for more.
Kitchen Equipment You’ll Need
- Two 8 x 2 inch round cake pans
- Electric mixer
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Spatula
- Cooling rack
Ingredients
For the Pink Lemonade Cake Layers
- 2 1/2 cups (285g) cake flour
- 1 1/2 cups (300g) sugar
- 1/2 teaspoon (3g) salt
- 2 1/2 teaspoons (12g) baking powder
- 1 1/2 sticks (12 T) (169g) unsalted butter, cut into 1/2 inch slices
- 4 large eggs
- 3/4 cup (190g) frozen pink lemonade concentrate, thawed
- 1/2 cup (121g) milk
- 2 teaspoons (7g) lemon extract
- Zest of 1 lemon
- Pink coloring gel (optional)
For the Lemon Cream Cheese Frosting
- 2 sticks (226g) unsalted butter, slightly softened
- 2 8oz packages cream cheese (full fat), softened slightly
- 2 teaspoons (8g) lemon juice
- 1 teaspoon (4g) lemon extract (optional)
- Zest from 1 lemon, approximately 1 1/2 teaspoons (3g)
- 6 to 6 1/2 cups (690g – 747g) powdered sugar
Instructions
For the Cake Layers
- Preheat your oven to 350°F (175°C). Grease and flour two 8 x 2 inch round pans.
- In your mixer bowl, combine the flour, sugar, salt, and baking powder. Whisk for 30 seconds to mix.
- In another bowl, mix the eggs, pink lemonade concentrate, lemon extract, zest, and milk.
- With the mixer on low, add the butter to the dry ingredients a few pieces at a time. Increase to medium speed, mixing until crumbly. Scrape the bowl as needed.
- With the mixer on low, slowly add half of the wet mixture. Increase to medium and beat for 1 1/2 minutes. Scrape the bowl and add pink coloring gel if using. Add the rest of the wet mixture in two parts, beating for 20 seconds each time.
- Divide the batter between the pans and bake for 25-30 minutes, or until a toothpick comes out clean.
- Let the cakes cool in the pans for 10 minutes, then turn them out onto a cooling rack.
For the Lemon Cream Cheese Frosting
- Beat the butter in your mixer until smooth.
- Add the cream cheese in pieces and blend until smooth.
- Mix in the lemon juice and zest. Add lemon extract if desired.
- Gradually add powdered sugar, beating until fully incorporated.
For best piping results, use the frosting while chilled. Prepare in advance and refrigerate if needed, letting it soften slightly before remixing (do not microwave to soften).
Tips for Success
- Ensure your butter is slightly softened, but still cool. This helps achieve the perfect cake texture.
- Don’t rush the mixing process. Letting the batter become thick and fluffy is key for a light cake.
- If you’re not using pink coloring gel, the cake will still taste amazing without it!
Additional Tips and Variations
- Try adding fresh raspberries or strawberries between the layers for an extra burst of flavor.
- If you’re feeling adventurous, use this recipe to make cupcakes instead!
Nutritional Highlights (Per Serving)
Each serving of the Pink Lemonade Cake contains approximately:
- Calories: 420
- Fat: 20g
- Carbohydrates: 58g
- Protein: 6g
Frequently Asked Questions (FAQ)
Can I use regular lemonade concentrate instead of pink?
Yes, you can use regular lemonade concentrate. The flavor will be just as delicious, although the color will differ.
How should I store the cake?
Store the cake in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for the best taste.
Conclusion
This Pink Lemonade Cake is a delightful way to celebrate the flavors of summer. Whether you’re making it for a party or just because, it’s sure to be a hit! Give it a try and let us know how it turns out. We’d love to hear about your baking adventures and any variations you might have tried!