Name: Pink Lemonade Cake
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Ingredients: 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); 7 cups powdered sugar; 2 cups butter; 2 1/2 tsp lemon extract; 1 tsp salt; Pink food coloring

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

Units Scale

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

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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