The Brightest Pink Lemonade Cake Recipe for Summer Joy

Whipping up a delightful pink lemonade cake brings a burst of sunshine to your kitchen.

Refreshing citrus notes dance through this sweet creation, promising a vibrant dessert experience.

Summer memories spark with every slice of this zesty treat.

Bright pink hues and tangy lemon flavors combine in a delectable harmony that surprises and delights.

Baking becomes an adventure when you craft this eye-catching confection.

Layers of soft, moist cake promise a delicious journey for your taste buds.

Discover a dessert that celebrates joy with every delectable bite.

Steps To Bake Lemonade Cake

Step 1: Prepare Baking Workspace

Grab three 8-inch round cake pans.

Generously coat them with butter and dust with flour to prevent sticking.

Set your oven to 350F.

Step 2: Create Dry Mixture

• All-purpose flour
• Baking powder
• Salt

Set this mixture aside for later use.

Step 3: Whip Butter And Sugar

In a large mixing bowl, blend softened butter and sugar until the mixture becomes fluffy and light.

Gently incorporate egg whites one at a time, ensuring each is fully mixed before adding the next.

Step 4: Blend Liquid Ingredients

• Milk
• Thawed pink lemonade concentrate
• Lemon zest
• Vanilla extract

Mix these ingredients thoroughly.

Step 5: Create Cake Batter

Slowly fold dry ingredients into the butter mixture, alternating with liquid ingredients.

Start and end with dry ingredients.

Mix until ingredients are just combined.

For a vibrant look, add a few drops of pink food coloring.

Step 6: Bake Cake Layers

Evenly distribute batter into prepared pans.

Slide into preheated oven and bake for 25-30 minutes.

Check doneness by inserting a toothpick – it should come out clean.

Let cakes rest in pans for 10 minutes, then transfer to wire cooling racks.

Step 7: Whip Cream Frosting

Beat heavy cream and powdered sugar in a large bowl until stiff peaks form.

Step 8: Stack And Frost Cake

Place first cake layer on serving plate.

Spread a generous layer of whipped cream.

Repeat with remaining layers.

Cover entire cake with remaining whipped cream frosting.

Step 9: Final Decorative Touch

Arrange fresh lemon slices on top of cake for a beautiful presentation before serving.

Tips For Zesty Lemonade Cake

• Add an extra tablespoon of lemonade concentrate for a more pronounced citrusy punch.
• Use gel food coloring instead of liquid to maintain a vibrant pink without altering the cake's texture.
• Don't overmix the batter to keep the cake tender and prevent a dense, tough crumb.
• Chill the whipped cream and mixing bowl beforehand for better stabilization and easier spreading.
• Wrap unfrosted cake layers in plastic wrap and store at room temperature for up to two days before assembling.

Pink Cake Variations

• Citrus Twist: Replace pink lemonade concentrate with fresh orange juice and add orange zest for a vibrant citrus version of the cake.
• Gluten-Free Option: Swap regular flour with a gluten-free flour blend and add xanthan gum to maintain cake structure and texture.
• Dairy-Free Adaptation: Use coconut cream instead of heavy cream for frosting and substitute milk with almond milk to create a dairy-free friendly cake.
• Vegan Alternative: Replace egg whites with aquafaba, use plant-based butter, and select non-dairy milk to transform the recipe into a completely vegan dessert.

Serving Pink Lemonade Cake

• Sunny Picnic Centerpiece: Serve this vibrant pink lemonade cake as the star of your outdoor summer gathering, surrounded by fresh citrus fruits and colorful napkins.
• Bridal Shower Delight: Create an elegant dessert display by placing the cake on a vintage cake stand, adding delicate edible flowers or candied lemon peels for extra sophistication.
• Afternoon Tea Showstopper: Slice the cake into elegant wedges and pair with chilled herbal tea or sparkling lemonade, creating a refreshing and Instagram-worthy dessert moment.
• Birthday Bash Sensation: Decorate the cake with pink and yellow sprinkles, add candles, and surround with fresh berries to transform it into a festive celebration centerpiece.

Cake Storage Tips

• Store cake covered in an airtight container in the refrigerator for up to 4 days. Place plastic wrap directly on the cake's exposed surfaces to prevent drying out.
• Wrap completely cooled cake tightly in plastic wrap, then aluminum foil. Freeze for up to 2 months. Thaw overnight in refrigerator before serving.
• Cut cake into portions, wrap each slice separately in plastic wrap, then place in freezer bag. Freeze up to 1 month for quick individual servings.
• Let frozen cake slice sit at room temperature for 30-45 minutes. For slightly warm cake, microwave individual slice for 10-15 seconds on low power to maintain whipped cream texture.

FAQs

• Is the pink lemonade cake complicated to make?

This cake is actually quite straightforward and easy to prepare. The recipe requires basic baking skills and common ingredients you might already have in your kitchen.

• Can I make this cake without food coloring?

Absolutely! The pink food coloring is optional. The cake will still taste delicious and have a lovely lemon flavor even without the pink color.

• How do I know if my cake is fully baked?

Insert a toothpick into the center of the cake. If it comes out clean without any wet batter, your cake is fully baked. The baking time is typically 25-30 minutes at 350F.

Why Pink Lemonade Cake Rocks

• Whip Up a Showstopper: This pink lemonade cake transforms a classic drink into a stunning dessert that'll wow guests at any gathering.
• Beginner-Friendly Baking: Perfect for home bakers of all skill levels, the recipe offers simple steps and basic ingredients that make cake-making stress-free and enjoyable.
• Versatile Party Pleaser: Whether it's a birthday, bridal shower, or summer celebration, this vibrant cake brings a burst of color and refreshing citrus flavor that everyone will love.
• Quick and Easy Prep: With straightforward mixing techniques and minimal complicated steps, you can create a professional-looking cake without spending hours in the kitchen.

Pink Lemonade Cake Ingredients

• All-Purpose Flour: A key component that provides structure and texture to the cake.
• Baking Powder: Helps the cake rise and creates a light, fluffy texture.
• Salt: Enhances the overall flavor of the cake.

• Butter: Softened butter adds richness and creates a smooth cake base.
• Sugar: Provides sweetness and helps with the cake's tender crumb.
• Egg Whites: Contribute to the cake's light and airy texture.
• Milk: Adds moisture and helps blend the ingredients smoothly.
• Pink Lemonade Concentrate: Gives the cake its signature tangy pink flavor.
• Vanilla Extract: Adds depth and enhances the overall taste.

• Heavy Cream: Creates a light and fluffy frosting.
• Powdered Sugar: Sweetens and stabilizes the whipped cream frosting.
• Pink Food Coloring: Optional ingredient to intensify the cake's pink color.
• Lemon Slices: Provides a decorative and fresh garnish for the cake.

Pink Lemonade Cake Recipe

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• Total Time: 1 hour
• Yield: 12 1x

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Description

Delightful pink lemonade cake brings summer’s zesty spirit to your dessert table with a perfect balance of sweet and tangy flavors. Refreshing citrus notes and delicate pink hue will make you the star of any gathering, creating memorable moments of pure culinary joy.

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Ingredients

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Main Ingredients:

• 2.5 cups all-purpose flour
• 1.5 cups granulated sugar
• 1 cup milk
• 4 large egg whites
• 0.5 cup unsalted butter (softened)

Liquid and Flavoring Ingredients:

• 0.5 cup frozen pink lemonade concentrate (thawed)
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract
• Pink food coloring (optional)

Dry and Binding Ingredients:

• 2.5 teaspoons baking powder
• 0.5 teaspoon salt
• 2 cups heavy cream
• 0.25 cup powdered sugar
• Lemon slices (for garnish)

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Instructions

1. Calibrate oven to 350F (175C) and thoroughly coat three 8-inch round cake pans with grease and flour to prevent sticking.
2. Sift flour, baking powder, and salt together in a medium mixing bowl, ensuring smooth and even distribution of dry ingredients.
3. Using an electric mixer, cream butter and sugar until the mixture becomes airy and pale, creating a smooth base for the cake batter.
4. Gently incorporate egg whites into the butter mixture, mixing thoroughly after each addition to maintain a consistent texture.
5. Whisk milk, pink lemonade concentrate, lemon zest, and vanilla extract in a separate bowl, creating a vibrant liquid flavor enhancer.
6. Alternate adding dry ingredients and liquid mixture to the butter base, folding carefully to maintain a light, smooth consistency. Optional: Add pink food coloring for visual appeal.
7. Distribute batter evenly across prepared cake pans, ensuring uniform thickness for consistent baking.
8. Bake for 25-30 minutes until a toothpick inserted in the center emerges clean. Allow cakes to rest in pans for 10 minutes before transferring to wire cooling racks.
9. Whip heavy cream and powdered sugar until stiff peaks form, creating a light and fluffy frosting.
10. Construct cake by layering each round with whipped cream, covering top and sides completely for a polished presentation.
11. Embellish with fresh lemon slices to add a decorative and complementary citrus accent before serving.

Notes

• Select high-quality, fresh lemons for the most vibrant zest and authentic flavor.
• Ensure butter and eggs are at room temperature for smoother, more even cake batter mixing.
• Use pure lemon extract as an alternative if pink lemonade concentrate is unavailable, maintaining the citrusy essence.
• Food coloring can be adjusted or omitted for natural cake appearance, depending on personal preference.
• Whip cream just before assembling to maintain its light, airy texture and prevent deflation.
• Allow cake layers to cool completely to prevent whipped cream from melting during frosting.
• For a gluten-free version, substitute all-purpose flour with a gluten-free baking blend.
• Refrigerate cake for 30 minutes before serving to help stabilize the whipped cream frosting.
• Create mini cupcakes by reducing baking time to 15-18 minutes for individual servings.
• Decorate with fresh raspberries or edible flowers for an elegant, festive presentation.

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 288 kcal
• Sugar: 23 g
• Sodium: 150 mg
• Fat: 15 g
• Saturated Fat: 9 g
• Unsaturated Fat: 5 g
• Trans Fat: 0.2 g
• Carbohydrates: 35 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 45 mg