Pink Lemonade Layer Cake (Print View)
Vibrant, zesty cake featuring fluffy layers infused with tangy pink lemonade and topped with luscious buttercream.
# What You Need:
→ Cake
01 - 2⅔ cups all-purpose flour
02 - 1 tablespoon baking powder
03 - ½ teaspoon baking soda
04 - ½ teaspoon salt
05 - 1¼ cups granulated sugar
06 - ¾ cup unsalted butter, softened
07 - 4 large eggs, room temperature
08 - ⅔ cup whole milk
09 - ½ cup pink lemonade concentrate, thawed
10 - 2 tablespoons fresh lemon juice
11 - 2 teaspoons finely grated lemon zest
12 - Pink food coloring, optional
→ Pink Lemonade Buttercream
13 - 1 cup unsalted butter, softened
14 - 4 cups powdered sugar, sifted
15 - ¼ cup pink lemonade concentrate, thawed
16 - 2 tablespoons fresh lemon juice
17 - 1 tablespoon heavy cream, optional
18 - Pinch of salt
19 - Pink food coloring, optional
# How to Make It:
01 - Preheat oven to 350°F. Grease and line three 8-inch round cake pans with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
03 - In a large bowl, beat butter and sugar with an electric mixer until light and fluffy, approximately 3 minutes.
04 - Add eggs one at a time, mixing well after each addition.
05 - In a separate bowl, combine milk, pink lemonade concentrate, lemon juice, and lemon zest.
06 - With mixer on low speed, add flour mixture to butter mixture in three parts, alternating with lemonade mixture, beginning and ending with dry ingredients. Mix until just combined.
07 - If desired, add a few drops of pink food coloring to achieve a pastel pink hue.
08 - Divide batter evenly among prepared pans and smooth tops with a spatula.
09 - Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
10 - Allow cakes to cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
11 - Beat softened butter until creamy. Gradually add powdered sugar and mix until smooth. Add pink lemonade concentrate, lemon juice, and salt. Beat until fluffy, adding heavy cream as needed for desired consistency. Tint with pink food coloring if desired.
12 - Place one cooled cake layer on serving plate. Spread with buttercream. Repeat with remaining layers. Frost sides and top with remaining buttercream.
13 - Decorate with lemon slices, sprinkles, or edible flowers if desired.
# Expert Tips:
01 -
- The tangy pink lemonade flavor cuts through the sweetness, creating a perfect balance that even my dessert-skeptical husband can't resist.
- The pretty pastel color comes naturally from the concentrate, giving you that Instagram-worthy cake without artificial colors if you prefer.
02 -
- If your buttercream looks curdled after adding the lemonade concentrate, keep beating - it will come back together as the mixture incorporates.
- Freezing the cake layers for 30 minutes before frosting makes the crumb more stable and prevents those annoying cake crumbs from mixing into your frosting.
03 -
- The frosting pipes beautifully when chilled for 20 minutes, making decorative borders and rosettes hold their shape even on warmer days.
- For the most vivid lemon flavor, rub the zest into the sugar with your fingertips before creaming it with the butter - this releases the essential oils and amplifies the citrus notes throughout the cake.