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Pink Lemonade Cake

Posted on August 4, 2025

Table of Contents

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  • Pink Lemonade Cake
  • 🍰 Ingredients
    • For the Cake:
    • For the Pink Lemonade Buttercream:
    • For Garnish:
  • 📝 Instructions
    • 1️⃣ Make the Cake:
    • 2️⃣ Make the Buttercream:
    • 3️⃣ Assemble & Decorate:
  • 💡 Tips & Variations
  • Why You’ll Love It

Pink Lemonade Cake

A vibrant, tangy-sweet layer cake that tastes just like summer in every bite!


🍰 Ingredients

For the Cake:

  • 2 ½ cups all-purpose flour

  • 2 ½ tsp baking powder

  • ½ tsp salt

  • 1 ½ cups granulated sugar

  • ½ cup unsalted butter, softened

  • 3 large eggs, room temperature

  • 1 tsp vanilla extract

  • 1 cup buttermilk, room temperature

  • ⅓ cup frozen pink lemonade concentrate, thawed

  • 2-3 drops pink food coloring (optional, for extra vibrancy)

For the Pink Lemonade Buttercream:

  • 1 cup unsalted butter, softened

  • 4 cups powdered sugar

  • ¼ cup frozen pink lemonade concentrate, thawed

  • 1-2 tbsp heavy cream (as needed)

  • 1 tsp vanilla extract

  • Pinch of salt

  • Pink food coloring (optional)

For Garnish:

  • Lemon slices

  • Sprinkles

  • Edible glitter (optional)


📝 Instructions

1️⃣ Make the Cake:

  1. Preheat oven to 350°F (175°C). Grease and line two 8-inch round pans.

  2. Whisk together flour, baking powder, and salt in a bowl.

  3. In a separate bowl, cream butter and sugar until fluffy. Add eggs one at a time, then mix in vanilla.

  4. Alternate adding dry ingredients and buttermilk, mixing until just combined.

  5. Fold in lemonade concentrate and food coloring (if using).

  6. Divide batter evenly between pans. Bake 25-30 minutes (until a toothpick comes out clean). Cool completely.

2️⃣ Make the Buttercream:

  1. Beat butter until smooth. Gradually add powdered sugar.

  2. Mix in lemonade concentrate, vanilla, and salt. Adjust consistency with heavy cream.

  3. Tint with pink food coloring if desired.

3️⃣ Assemble & Decorate:

  1. Place one cake layer on a stand. Spread with ½ cup frosting.

  2. Top with the second layer. Frost the entire cake with remaining buttercream.

  3. Garnish with lemon slices, sprinkles, or edible glitter.


💡 Tips & Variations

✔ Extra tangy? Add 1 tsp lemon zest to the batter or frosting.
✔ No buttermilk? Use 1 cup milk + 1 tbsp lemon juice (let sit 5 mins).
✔ Cupcake version: Bake 18-20 mins (yields ~24 cupcakes).
✔ Lighter frosting? Swap in cream cheese for half the butter.


Why You’ll Love It

  • Zesty + sweet—like sipping pink lemonade in cake form!

  • Stunning pastel pink color (perfect for birthdays, baby showers, or summer parties).

  • Soft, moist crumb with a fluffy, citrus-kissed frosting.

Tag us in your creations! 📸✨ #PinkLemonadeCake

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