Description
This bright pink lemonade cake recipe delivers fresh citrus flavor and a beautiful pink color. It balances sweet lemonade flavor with a soft, moist crumb, making it perfect for spring and summer gatherings.
Ingredients
Scale
- FOR THE PINK LEMONADE CAKE LAYERS
- 2 1/2 cups (310g) all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (225g) unsalted butter, softened
- 1 3/4 cups (350g) granulated sugar
- 4 large eggs
- 1 tablespoon freshly grated lemon zest
- 1/2 cup (120ml) fresh lemon juice
- 1 cup (240ml) whole milk
- 1 teaspoon vanilla extract
- Pink gel food coloring
- FOR THE LEMON CREAM FILLING
- 1 cup (225g) cream cheese, softened
- 1/2 cup (115g) unsalted butter, softened
- 2 cups (240g) powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- FOR THE PINK LEMONADE FROSTING
- 1 1/2 cups (340g) unsalted butter, softened
- 4 cups (480g) powdered sugar
- 3 tablespoons fresh lemon juice
- 1 tablespoon heavy cream
- Pink food coloring
- Pinch of salt
- FOR DECORATION
- Thin lemon slices
- Extra lemon zest
Instructions
- Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
- Whisk together the flour, baking powder, baking soda, and salt in a medium bowl.
- Beat the softened butter and granulated sugar in a large bowl until pale and fluffy.
- Add the eggs one at a time, mixing well after each addition. Mix in the lemon zest, fresh lemon juice, and vanilla extract.
- Add the dry ingredients to the butter mixture in three additions, alternating with the milk.
- Add a small amount of pink gel food coloring and mix until the batter reaches your desired shade.
- Divide the batter between the prepared pans and smooth the tops. Bake for 25–30 minutes.
- Remove the pans from the oven and let the cakes cool for 10 minutes before turning them onto wire racks.
- Beat the cream cheese and butter together until smooth. Gradually add the powdered sugar, then stir in the lemon juice and lemon zest.
- Beat the butter for frosting until smooth, then add powdered sugar gradually. Mix in lemon juice, heavy cream, and a pinch of salt.
- Place one cake layer on a serving plate. Spread the lemon cream filling evenly over the top. Add the second cake layer on top.
- Spread a thin crumb coat of frosting over the cake and chill for 15–20 minutes. Apply the final layer of frosting and garnish with lemon slices and zest.
- Slice the cake cleanly with a sharp knife and serve at room temperature.
Notes
- This cake is perfect for spring and summer gatherings.
- Adjust the amount of pink gel food coloring to achieve your desired shade.
- Allow the cake to cool completely for best results.
- Prep Time: 30 minutes
- Cook Time: 25-30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 116
- Sugar: 32 grams
- Sodium: 180 milligrams
- Fat: 5 grams
- Saturated Fat: 3 grams
- Unsaturated Fat: 1 gram
- Trans Fat: 0 grams
- Carbohydrates: 20 grams
- Fiber: 0 grams
- Protein: 2 grams
- Cholesterol: 32 milligrams
Keywords: Pink Lemonade Cake, Lemon Cake, Dessert, Spring Desserts, Summer Desserts