Description
Pink Lemonade Cake is a soft and cheerful dessert made with fluffy pink lemon cake layers and creamy lemon buttercream frosting. Bursting with fresh lemon flavor and finished with a beautiful pastel appearance, this cake is perfect for birthdays, summer parties, and special celebrations.
Ingredients
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 6 large egg whites
- 1 1/2 cups whole milk
- Zest of 2 lemons
- 3 tbsp fresh lemon juice
- 3 1/2 cups cake flour
- 3 1/2 tsp baking powder
- 1/2 tsp salt
- Pink gel food coloring, as needed
- 1 cup unsalted butter, softened
- 4–5 cups powdered sugar, sifted
- Juice of 1 lemon
- Zest of 1 lemon
- 1–2 tbsp whole milk or cream
- 1 dash salt
- Yellow gel food coloring, as needed
Instructions
- Preheat the oven to 350°F (175°C). Grease three round cake pans and line the bottoms with parchment paper.
- In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy.
- In a separate bowl, whisk together the cake flour, baking powder, and salt.
- Add the egg whites and whole milk to the butter mixture and mix until combined.
- Stir in the lemon zest and fresh lemon juice.
- Gradually add the dry ingredients in three additions, mixing just until smooth.
- Add pink gel food coloring gradually until the desired shade is reached.
- Divide the batter evenly among the prepared pans.
- Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cakes in the pans for 10 minutes, then transfer to wire racks to cool completely.
- To make the frosting, beat the softened butter until creamy.
- Add the powdered sugar, lemon juice, lemon zest, milk or cream, salt, and yellow food coloring.
- Beat until fluffy and spreadable.
- Trim cake layers if necessary and spread frosting between each layer.
- Frost the top and sides of the cake evenly before serving.
Notes
- Fresh lemon juice provides the brightest flavor.
- Cake flour creates a lighter and softer texture than all-purpose flour.
- Do not overmix the batter to keep the cake tender.
- Lemon curd between the layers adds extra tangy flavor.
- Use a small amount of pink coloring for a soft pastel appearance.
- Store refrigerated for up to 4 days.
- Freeze unfrosted cake layers for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 693
- Sugar: 58 g
- Sodium: 240 mg
- Fat: 35 g
- Saturated Fat: 21 g
- Unsaturated Fat: 11 g
- Trans Fat: 1 g
- Carbohydrates: 89 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 92 mg
