Pink Lemonade Cake is a sweet and citrusy showstopper perfect for birthdays, spring and summer celebrations, or any special occasion that calls for a touch of brightness and elegance. With layers of soft, lemon-infused pink cake and a creamy lemonade buttercream frosting, this dessert brings together zesty flavor and charming color in every bite. It’s a fun and festive treat that tastes as delightful as it looks.
Why You’ll Love This Recipe
This cake delivers the nostalgic tang of pink lemonade in a beautifully layered dessert. The combination of buttermilk, sour cream, lemon juice, and pink lemonade powder creates an incredibly moist and flavorful cake. Topped with a silky lemon buttercream, it’s rich yet refreshing. The stunning pink hue makes it visually impressive and perfect for themed parties, baby showers, and holiday gatherings.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the cake:
- cake flour
- baking powder
- salt
- baking soda
- sugar
- butter (room temperature)
- shortening
- eggs + additional egg yolks
- buttermilk
- sour cream
- lemon juice
- pink lemonade powder
- vanilla extract
- red or pink food coloring
For the lemonade buttercream:
- powdered sugar
- butter
- lemon extract
- salt
- pink food coloring (as desired)
Directions
-
Preheat & Prepare Pans:
Preheat the oven to 350°F (175°C). Line three 9-inch round cake pans with parchment paper and lightly spray with nonstick baking spray. -
Mix Dry Ingredients:
In a large bowl, whisk together cake flour, baking powder, salt, and baking soda. Set aside. -
Cream Butter & Sugar:
In a stand mixer, beat the sugar, butter, and shortening on high speed for 2 minutes, until light and fluffy. -
Add Eggs & Liquids:
Add eggs and yolks, beating for 30 seconds. Then mix in the buttermilk, sour cream, lemon juice, pink lemonade powder, and vanilla extract until combined. -
Combine & Add Color:
Gradually add the dry ingredients to the wet mixture, mixing just until incorporated. Add red or pink food coloring until your desired shade is achieved. -
Bake the Cakes:
Divide the batter evenly among the prepared cake pans. Bake for 25 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans briefly, then transfer to a wire rack to cool completely. -
Prepare the Lemonade Buttercream:
In a large bowl, beat powdered sugar, butter, lemon extract, and salt on high speed for 2–3 minutes until fluffy and smooth. Add pink food coloring as desired for color. -
Assemble the Cake:
Remove the cooled cakes from the pans. Spread about ½ cup of frosting between each layer, then frost the top and sides of the cake evenly. Use remaining frosting to pipe decorations if desired. Garnish with lemon slices for a fresh, decorative touch.
Servings and timing
Servings: 12 slices
Prep Time: 45 minutes
Cook Time: 25 minutes
Cooling & Assembly: 45 minutes
Total Time: 1 hour 55 minutes
Calories: Approximately 1053 kcal per serving
Variations
- Lemon-Raspberry Twist: Add a layer of raspberry jam between the cake layers along with the frosting.
- Glaze Finish: Drizzle a simple lemon glaze over the top for added tang and shine.
- Mini Cakes: Divide the batter into cupcake tins for individual servings—adjust baking time to 18–20 minutes.
- Lighter Option: Use Greek yogurt in place of sour cream for a slightly lighter texture.
- Strawberry Pink Lemonade: Replace some of the lemon juice with strawberry puree for a fruity variation.
Storage/Reheating
Store the assembled cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 3 days. Bring to room temperature before serving for best texture and flavor. This cake can also be frozen—wrap unfrosted cake layers in plastic wrap and foil, and freeze for up to 2 months. Thaw in the refrigerator overnight before frosting and assembling.
FAQs
Can I use all-purpose flour instead of cake flour?
Cake flour gives the cake a finer, softer crumb. You can make a substitute by replacing 2 tablespoons of each cup of all-purpose flour with cornstarch.
Is pink lemonade powder necessary?
Yes, it enhances the pink lemonade flavor. You can find it in most supermarkets or use a lemonade drink mix as a substitute.
Can I make this cake in advance?
Yes. Bake the cake layers a day ahead and store them tightly wrapped. Assemble and frost the cake the next day.
How can I make the color more vibrant?
Adjust the amount of pink or red food coloring until your desired hue is reached. Gel food coloring offers the most vibrant results.
Can I use a different frosting?
Absolutely. Cream cheese frosting or a whipped vanilla buttercream pairs well if you prefer something milder.
What’s the best way to ensure moist layers?
Do not overbake, and be sure to measure ingredients accurately. The combination of sour cream and buttermilk helps ensure moistness.
Can I reduce the sugar?
Reducing sugar may affect the texture and structure of the cake. Adjust slightly, but consider keeping close to the original quantity for best results.
How should I transport this cake?
Chill the cake slightly before transport to help the frosting set. Use a cake carrier for stability.
Can I make this gluten-free?
Yes, use a 1:1 gluten-free baking flour blend in place of the cake flour.
What drink pairs well with pink lemonade cake?
A cold glass of lemonade, iced tea, or sparkling water with lemon makes a refreshing pairing.
Conclusion
Pink Lemonade Cake is a vibrant and flavorful dessert that brings joy and color to any occasion. With its tender lemon cake layers and zesty lemonade buttercream, it delivers a refreshing twist on a traditional layer cake. Whether you’re celebrating a birthday, hosting a summer gathering, or simply baking for fun, this recipe is sure to impress and delight with every slice.
Print
Pink Lemonade Cake
- Total Time: 55 minutes
- Yield: Serves about 12 1x
- Diet: Vegetarian
Description
This Pink Lemonade Cake is a vibrant, citrusy dessert with a soft, fluffy crumb and zesty lemonade buttercream. Perfect for spring, summer, or celebrations, it’s bursting with tangy lemon flavor and eye-catching pink layers that make it as fun as it is delicious.
Ingredients
For the Cake:
- 3 cups cake flour
- 2 tsp baking powder
- 1 tsp salt
- 1/4 tsp baking soda
- 2 cups sugar
- 1 cup unsalted butter, room temperature
- 1/4 cup shortening
- 4 eggs + 2 egg yolks
- 1 cup buttermilk
- 1 cup sour cream
- 1/3 cup lemon juice
- 3 tbsp pink lemonade powder
- 2 tsp vanilla extract
- Red or pink food coloring (to desired shade)
For the Lemonade Buttercream:
- 7 cups powdered sugar
- 2 cups butter
- 2 1/2 tsp lemon extract
- 1 tsp salt
- Pink food coloring
Instructions
Preheat & Prep:
Preheat oven to 350°F (175°C). Line three 9-inch round cake pans with parchment and lightly spray with baking spray.
Mix Dry Ingredients:
In a bowl, whisk together cake flour, baking powder, salt, and baking soda. Set aside.
Cream Butter & Sugar:
Beat sugar, butter, and shortening in a stand mixer on high for 2 minutes until fluffy.
Add Wet Ingredients:
Mix in eggs and yolks. Then add buttermilk, sour cream, lemon juice, pink lemonade powder, and vanilla. Blend until combined.
Combine & Color:
Gradually mix dry ingredients into wet ingredients until just combined. Add food coloring until desired pink hue is reached.
Bake:
Divide batter evenly into prepared pans. Bake for 25 minutes or until a toothpick inserted comes out clean. Let cool completely.
Prepare Frosting:
Beat powdered sugar, butter, lemon extract, and salt until smooth and fluffy (2–3 minutes). Add pink food coloring as desired.
Assemble Cake:
Remove cakes from pans. Layer with ½ cup of buttercream between each tier. Frost top and sides. Decorate with remaining frosting and garnish with lemon slices if desired.
Notes
- Ensure cake layers are fully cooled before frosting.
- Store in an airtight container for up to 3 days.
- Adjust food coloring for more or less intensity.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
