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Slice of Easy Pink Lemonade Cake layered with strawberry buttercream and lemon frosting.

Easy Pink Lemonade Cake

A bright, soft, and tangy layered cake that captures the essence of summer with its playful pink color and refreshing lemonade flavor.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Cake, Dessert
Cuisine: American, Summer
Calories: 280
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 cups Cake flour Alternatively, all-purpose flour can be used.
  • 1 cup Granulated sugar
  • 1/2 cup Butter, softened Room temperature.
  • 3 large Eggs Room temperature if possible.
  • 1 cup Milk or buttermilk Buttermilk is preferred for tenderness.
  • 2 tbsp Lemon zest From fresh lemons.
  • 1/4 cup Fresh lemon juice
  • 1 tbsp Vanilla extract
  • 1 tbsp Baking powder
  • 1/2 tsp Salt
  • 1/4 cup Pink lemonade drink mix or concentrate For cake batter flavor.
For the Frosting
  • 1/2 cup Butter, softened
  • 4 cups Powdered sugar
  • 1/4 cup Pink lemonade drink mix or concentrate Sifted into the frosting.
  • 2 tbsp Fresh lemon juice For extra tang.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease your cake pans.
  2. In a mixing bowl, cream together the softened butter and sugar until fluffy.
  3. Add eggs one at a time, mixing well after each addition.
  4. Mix in the lemon zest, lemon juice, and vanilla extract.
  5. In a separate bowl, combine the dry ingredients: cake flour, baking powder, and salt.
  6. Alternate adding the dry ingredients and milk into the butter mixture, mixing until smooth.
  7. Stir in the pink lemonade mix.
Baking
  1. Divide the batter evenly between the prepared cake pans.
  2. Bake for about 25-30 minutes, or until a toothpick comes out with a few moist crumbs.
  3. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Frosting and Serving
  1. Once the cakes are completely cool, prepare the frosting by beating the softened butter until smooth.
  2. Gradually add powdered sugar and mix until well combined.
  3. Stir in the pink lemonade mix and lemon juice until smooth and fluffy.
  4. Place one cake layer on a serving plate, spread frosting on top, and repeat with the second layer.
  5. Decorate the top with additional frosting, lemon slices, or fresh berries as desired.

Notes

Let layers cool completely before frosting to prevent sliding. A quick lemon soak can be applied for extra moisture. Cupcakes can also be made using this batter; fill liners two-thirds full and adjust baking time to 16-20 minutes.