This gorgeous and tangy Pink Lemonade Cake is a must-try for all dessert lovers! Light, refreshing, and bursting with sweet and tart flavors, it’s perfect for any spring or summer celebration. The cake is infused with pink lemonade concentrate and lemon zest, giving it a delightful citrus flavor that pairs beautifully with the light, fluffy whipped cream frosting. Add a touch of pink food coloring for a vibrant look, and garnish with lemon slices for an extra pop of freshness. This cake is sure to be a crowd-pleaser at any gathering!
This Pink Lemonade Cake is the ultimate spring and summer dessert, with a light and refreshing flavor that’s perfect for warm-weather gatherings. The combination of pink lemonade concentrate and lemon zest creates a tangy sweetness that’s perfectly balanced by the fluffy whipped cream frosting. It’s as pretty as it is delicious, with its vibrant pink hue and decorative lemon slices on top. This cake is sure to be a hit with everyone who tries it!
INGREDIENTS
- All-purpose flour: 2 ½ cups, for the cake base.
- Baking powder: 2 ½ teaspoons, to help the cake rise.
- Salt: ½ teaspoon, to balance the sweetness.
- Granulated sugar: 1 ½ cups, to sweeten the cake.
- Unsalted butter: ½ cup softened, for richness and moisture.
- Egg whites: 4 large, to make the cake light and fluffy.
- Milk: 1 cup, for moisture and to create a smooth batter.
- Pink lemonade concentrate: ½ cup thawed, for tangy lemonade flavor.
- Lemon zest: 1 tablespoon, for extra citrus flavor.
- Vanilla extract: 1 teaspoon, for flavor balance.
- Pink food coloring: Optional, to give the cake a vibrant pink hue.
- Heavy cream: 2 cups, to create a light and fluffy whipped cream frosting.
- Powdered sugar: ¼ cup, to sweeten the whipped cream.
- Lemon slices: For garnish and decoration.
INSTRUCTIONS
- Step 1:
- Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
- Step 2:
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Step 3:
- In a large bowl, cream the softened butter and sugar until light and fluffy. Add egg whites one at a time, beating well after each addition.
- Step 4:
- In a small bowl, combine the milk, thawed pink lemonade concentrate, lemon zest, and vanilla extract.
- Step 5:
- Gradually add the dry ingredients to the butter mixture, alternating with the milk mixture. Begin and end with the dry ingredients. Mix until just combined. If desired, add pink food coloring.
- Step 6:
- Divide the batter evenly among the three prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- Step 7:
- In a large bowl, beat the heavy cream and powdered sugar together until stiff peaks form.
- Step 8:
- Place one cake layer on a serving plate. Spread a layer of whipped cream on top. Repeat with the remaining layers. Frost the top and sides of the cake with the remaining whipped cream.
- Step 9:
- Garnish the cake with lemon slices for a decorative touch before serving.
Serving and Storage Tips
- This cake is best served fresh, but it can be stored in the refrigerator for up to 3 days. Cover tightly to keep it from drying out.
- If you’re making the cake ahead of time, you can bake the layers and store them (wrapped tightly in plastic wrap) for up to 2 days before assembling.
Helpful Notes
- If you want a more intense lemon flavor, you can add an extra tablespoon of lemon zest or a few drops of lemon extract to the batter.
- For a lighter cake, make sure not to overmix the batter after adding the dry ingredients.
Tips from Well-Known Chefs
- Many bakers recommend using room temperature ingredients (butter, eggs, milk) to help the batter mix smoothly and ensure a light, fluffy texture.
Why You’ll Love This Pink Lemonade Cake
With its sweet and tart flavors, this Pink Lemonade Cake is the perfect balance of refreshing and indulgent. The light lemon flavor paired with the soft, fluffy texture of the cake makes it an ideal dessert for any warm-weather occasion. The whipped cream frosting adds a delicate sweetness, while the lemon slices give it a beautiful, decorative touch. Whether you're celebrating a birthday, hosting a summer party, or simply craving something sweet, this cake is sure to impress your guests!
Creative Variations for Your Pink Lemonade Cake
Want to switch things up? Try adding fresh raspberries or strawberries to the whipped cream layers for a burst of berry flavor. You can also make a lemon glaze by mixing powdered sugar and lemon juice, and drizzle it over the cake for an extra tangy finish. For a more festive look, sprinkle the top of the cake with edible glitter or colorful sprinkles!
FAQs
Can I make this cake ahead of time?
Yes! You can bake the cake layers ahead of time and store them in the refrigerator or freezer until you’re ready to assemble the cake.
Can I use bottled lemonade instead of concentrate?
It’s best to use frozen pink lemonade concentrate for a stronger flavor, but you can use bottled pink lemonade if needed. Just reduce the amount of milk in the recipe by ¼ cup to balance the liquid.
Can I substitute the whipped cream frosting?
Yes, you can substitute the whipped cream frosting with buttercream or cream cheese frosting if you prefer a richer flavor.
Can I freeze this cake?
You can freeze the cake layers (before frosting) for up to 1 month. Wrap each layer tightly in plastic wrap, and thaw overnight in the fridge before assembling and frosting.
Summary
This Pink Lemonade Cake combines the best of sweet and tart flavors into a light and refreshing dessert perfect for warm-weather gatherings. With a fluffy, whipped cream frosting and the vibrant zing of pink lemonade, this cake is as delightful to eat as it is to look at. Garnish with lemon slices for a beautiful finishing touch, and enjoy the refreshing, citrusy goodness in every bite!