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.
Ingredients
Scale
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)
Instructions
- Calibrate oven to 350F (175C) and thoroughly coat three 8-inch round cake pans with grease and flour to prevent sticking.
- Sift flour, baking powder, and salt together in a medium mixing bowl, ensuring smooth and even distribution of dry ingredients.
- Using an electric mixer, cream butter and sugar until the mixture becomes airy and pale, creating a smooth base for the cake batter.
- Gently incorporate egg whites into the butter mixture, mixing thoroughly after each addition to maintain a consistent texture.
- Whisk milk, pink lemonade concentrate, lemon zest, and vanilla extract in a separate bowl, creating a vibrant liquid flavor enhancer.
- 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.
- Distribute batter evenly across prepared cake pans, ensuring uniform thickness for consistent baking.
- 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.
- Whip heavy cream and powdered sugar until stiff peaks form, creating a light and fluffy frosting.
- Construct cake by layering each round with whipped cream, covering top and sides completely for a polished presentation.
- 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