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
Scale
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.
