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Ultimate Pink Lemonade Layer Cake with Pink Lemonade Flavor
Dolce Flav
Rated 5.0 stars by 1 users
Category
Pink Lemonade Flavor
Author:
Dolce Flav
Servings
12
Prep Time
15 minutes
Cook Time
30 minutes
Bright, moist, and bursting with citrusy flair, this Pink Lemonade Layer Cake blends the tangy zest of pink lemonade concentrate into fluffy cake layers. Infused with lemon extract and pink coloring for that iconic hue, the layers are stacked high and frosted with a silky lemon cream cheese frosting—creating a visually stunning and irresistibly refreshing dessert that consistently ranks highly in “pink lemonade cake” searches.
Ingredients
Cake Layers
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2½ cups cake flour
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1½ cups granulated sugar
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½ tsp salt
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2½ tsp baking powder
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1½ sticks unsalted butter, room temperature
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4 large eggs
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¾ cup frozen pink lemonade concentrate, thawed
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½ cup milk
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2 tsp lemon extract
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Zest of 1 lemon
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Optional: pink gel food coloring for deeper hue
Lemon Cream Cheese Frosting
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2 sticks unsalted butter, room temperature
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16 oz cream cheese, softened
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2 tsp lemon extract
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Zest of 1 lemon
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6–6½ cups powdered sugar, adjusted to taste
Directions
Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
Dry mix: Whisk flour, sugar, baking powder, and salt in a mixing bowl.
Wet combine: In a separate bowl, mix eggs, thawed pink lemonade concentrate, milk, lemon extract, zest, and optional pink gel.
Reverse cream: On low speed, add butter slices to dry ingredients until mixture looks like coarse sand.
Add wet mixture in two additions: slowly pour half, beat at medium until fluffy (~1½ minutes). Scrape bowl. Add color if desired, then pour the remaining wet mix in two parts.
Bake: Divide batter evenly into pans. Bake 25–30 minutes or until a toothpick comes out clean. Cool in pans 10 minutes before removing.
Frosting: Beat butter and cream cheese until smooth. Add lemon extract and zest, then slowly incorporate powdered sugar until creamy and spreadable.
Assemble: Layer cakes with half the frosting between, then frost the top and sides. Chill slightly for clean slicing.
Recipe Note
10 Frequently Asked Questions
What gives this cake its “pink lemonade” taste?
The thawed pink lemonade concentrate naturally supplies the tangy lemon flavor and soft pink hue.
Can I make it without food coloring?
Absolutely—the concentrate provides color. But a few drops of pink gel can deepen the pink tone.
Can I use a box cake mix instead?
Yes! Replace dry ingredients with a white or yellow cake mix, then add lemonade concentrate, eggs, and extracts per mix directions.
What’s the reverse creaming method?
It starts by coating dry ingredients with butter before adding wet. This yields a velvety, tender crumb.
How do I store leftover cake?
Cover and refrigerate for up to 3–4 days. Bring to room temperature before serving for best texture and flavor.
Can I freeze it?
Yes—slice and freeze layers individually. Thaw fully before frosting and serving.
Can I make cupcakes instead?
Of course! Bake in cupcake pans for ~18–20 minutes. Adjust frosting accordingly.
Can I substitute the frosting?
Yes—a lemon buttercream or stabilized whipped cream works well. Cream cheese adds tangy richness.
How can I make it vegan or gluten-free?
Use a vegan cake flour blend, non-dairy milk, vegan butter, and a vegan cream cheese substitute. Ensure baking powder is vegan.
Can I infuse other flavors?
Sure—add a raspberry curd layer for extra fruitiness like some popular variations.