If you’re craving a dessert that bursts with vibrant color and a refreshing citrus zing, look no further than this irresistible Pink Lemonade Cake Recipe. It’s a delightful twist on a classic cake, combining fluffy white cake layers infused with lemon juice and zest, then adorned with luscious pink frosting that tastes just like the nostalgic summer drink we all love. Whether you’re celebrating a special occasion or simply brightening up an ordinary day, this Pink Lemonade Cake Recipe is guaranteed to bring a smile to your face and a burst of sunshine to your table.
Ingredients You’ll Need
Gathering the right ingredients is the first step to achieving that perfect balance of flavor, texture, and color in this cake. Each item plays a crucial role, from the light and airy egg whites that create a tender crumb to the fresh lemon juice and zest that infuse the cake with its invigorating citrus essence.
- 2 boxes white cake mix: The base for a soft and fluffy cake, ensuring consistent texture and flavor.
- 8 large egg whites: Contribute to a lighter, airier crumb without the heaviness of whole eggs.
- 2 ½ cups water: Keeps the batter moist and helps activate the cake mix.
- 1 cup canola oil: Adds richness and tenderness without overpowering other flavors.
- 3 tablespoons fresh lemon juice: Provides a fresh citrus punch that wakes up the cake’s flavor.
- 1 lemon (zested): The zest brings an aromatic, bright lemon flavor to the batter.
- Yellow and pink gel food coloring: These colors bring that iconic pink lemonade hue to life in your cake layers and frosting.
- 3 cups unsalted butter (softened): Essential for a creamy, dreamy frosting that’s luscious and smooth.
- 6 cups powdered sugar: Sweetens and thickens the frosting to the perfect consistency.
- 5 tablespoons heavy whipping cream: Makes the frosting silky and easy to spread.
- 2 tablespoons lemon extract: Intensifies the lemon flavor in the frosting without adding extra acidity.
- 1 lemon (zested): Adds fresh bursts of lemon flavor directly into the frosting.
- Lemon slices for garnish: These provide a bright, elegant finish that hints at the cake’s citrus heart.
How to Make Pink Lemonade Cake Recipe
Step 1: Prepare the Batter
Start by combining your white cake mix, egg whites, water, canola oil, fresh lemon juice, and lemon zest in a large mixing bowl. Beat everything on medium speed until the batter is smooth and well combined. To get that enchanting pink tint reminiscent of pink lemonade, add a few drops of pink and a touch of yellow gel food coloring until the color is just right. The key here is to ensure the batter stays light and airy while capturing that perfect shade.
Step 2: Bake the Cake Layers
Divide the batter evenly into two greased and floured 9-inch round cake pans. Smooth the tops with a spatula and bake in a preheated oven at 350°F (175°C) for about 25 to 27 minutes, or until a toothpick inserted in the center comes out clean. Once baked, let the cakes cool completely in their pans for 10 minutes before transferring them to wire racks. Cooling is essential so the frosting doesn’t melt upon contact.
Step 3: Whip Up the Frosting
Grab a large bowl and whip the softened butter until it’s creamy and pale. Gradually add the powdered sugar, lemon extract, and lemon zest while continuing to beat at medium speed. Slowly pour in the heavy whipping cream until the frosting reaches a light, fluffy consistency perfect for spreading. Splash a little pink gel food coloring to match the cake layers, creating a delightful harmony of color and citrus flavor.
Step 4: Assemble the Cake
Place one cake layer on your serving plate, spread a generous coating of lemon frosting evenly over the top, then gently place the second layer on top. Cover the entire cake with the remaining frosting, smoothing it out or creating fun, swirly patterns with a spatula. Finally, garnish with fresh lemon slices for that extra touch that screams ‘summer party’ and invites everyone to dig in.
How to Serve Pink Lemonade Cake Recipe
Garnishes
Fresh lemon slices aren’t just pretty—they add a fresh, tangy note that frames the cake beautifully. For extra sparkle, consider sprinkling some edible glitter or zesting a little more lemon on top right before serving to enhance both the look and the aroma.
Side Dishes
This cake pairs wonderfully with light accompaniments such as fresh berries or a dollop of whipped cream. For a refreshing contrast, a chilled glass of iced tea or an actual pink lemonade complements the cake’s flavors perfectly, making your dessert experience feel cohesive and celebratory.
Creative Ways to Present
For a festive twist, serve slices in clear glass dessert plates to highlight the pretty pink layers. You might even turn this cake into cupcakes, piping the pink frosting on top with swirls and adding lemon zest sprinkles, perfect for a casual get-together or a picnic in the park.
Make Ahead and Storage
Storing Leftovers
Keep your leftover cake fresh by storing it in an airtight container at room temperature if you plan to eat it within 1 to 2 days. For longer freshness, refrigerate it; be sure to bring the cake back to room temperature before serving to enjoy its full flavor and texture.
Freezing
This Pink Lemonade Cake Recipe freezes beautifully. Wrap the cake layers tightly with plastic wrap and aluminum foil to prevent freezer burn, and freeze for up to 3 months. When ready to use, thaw the layers overnight in the refrigerator before frosting or assembling.
Reheating
Since it’s a cake, reheating isn’t necessary, but if you want to freshen slices after refrigeration, leave them at room temperature for about 30 minutes. This helps the flavors bloom and the frosting regain its creamy texture, making each bite just as enjoyable as freshly baked.
FAQs
Can I use fresh lemon juice instead of lemon extract in the frosting?
Fresh lemon juice adds wonderful tartness but can make the frosting runny, so lemon extract is preferred for maintaining that perfect frosting consistency while delivering concentrated lemon flavor.
Is it necessary to use gel food coloring?
Gel food coloring is best because it provides vibrant color without altering the batter’s consistency. Liquid food coloring can thin the batter too much, so gel is ideal for that bright pink lemonade hue.
Can I make this cake gluten-free?
To make a gluten-free version, substitute the white cake mix with a gluten-free cake mix of your choice. Make sure the other ingredients are gluten-free as well, and follow the same baking instructions.
What’s the best way to get a smooth frosting finish?
Use a hot, clean spatula or an offset knife, warming it slightly with hot water between smoothings. This technique helps achieve a sleek, polished look perfect for any celebration.
Can I add vodka or another alcohol to enhance the lemon flavor?
Yes, a tablespoon of lemon vodka or limoncello can be stirred into the frosting for an adult twist on this dessert. Keep in mind this will alter the texture slightly, so add sparingly.
Final Thoughts
Treating yourself and your loved ones to this Pink Lemonade Cake Recipe is an absolute joy. Its delightful balance of sweet, tangy, and beautifully colored layers makes it a standout dessert that’s both fun and sophisticated. So go ahead, try it out, and watch it become a beloved favorite that brings smiles at every slice.
Print
Pink Lemonade Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 27 minutes
- Total Time: 42 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This delightful Pink Lemonade Cake combines the tangy freshness of lemons with a moist, fluffy cake base tinted with charming pink hues. Featuring a luscious lemon buttercream frosting and garnished with lemon slices, this cake is perfect for celebrations or any time you crave a bright, citrusy dessert.
Ingredients
Cake Ingredients
- 2 boxes white cake mix
- 8 large egg whites
- 2 ½ cups water
- 1 cup canola oil
- 3 tablespoons fresh lemon juice
- 1 lemon, zested
- Yellow and pink gel food coloring, as needed
Buttercream Frosting
- 3 cups unsalted butter, softened
- 6 cups powdered sugar
- 5 tablespoons heavy whipping cream
- 2 tablespoons lemon extract
- 1 lemon, zested
Garnish
- Lemon slices for garnish
Instructions
- Prepare the Cake Batter: In a large mixing bowl, combine the white cake mix, egg whites, water, canola oil, fresh lemon juice, and lemon zest. Mix thoroughly until the batter is smooth and well combined. Divide the batter into two separate bowls; add yellow gel food coloring to one portion and pink gel food coloring to the other, and mix each until the desired hue is achieved.
- Bake the Cake: Preheat your oven to 350°F (175°C). Grease and flour your cake pans. Alternate spooning the yellow and pink batter into the pans to create a marbled effect. Bake for approximately 27 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely before frosting.
- Make the Lemon Buttercream: In a large bowl, beat the softened unsalted butter until creamy. Gradually add powdered sugar, alternating with heavy whipping cream, until the frosting is smooth and fluffy. Stir in lemon extract and lemon zest, mixing thoroughly.
- Assemble the Cake: Level the cooled cake layers if necessary. Spread a thick, even layer of lemon buttercream on the first layer, then place the second layer on top. Cover the entire cake with the remaining buttercream, smoothing the sides and top. Garnish with fresh lemon slices for a decorative and fresh touch.
Notes
- You can adjust the intensity of the pink and yellow colors by adding more or less gel food coloring.
- For best results, ensure all cake ingredients are at room temperature before mixing.
- Use fresh lemons for juice and zest to maximize the cake’s bright citrus flavor.
- The cake can be stored in an airtight container at room temperature for up to 2 days, or refrigerated for up to 5 days.
- Allow refrigerated cake to come to room temperature before serving for optimal texture and flavor.
