Print

Pink Lemonade Layer Cake

pink lemonade layer cake - featured image
Print Recipe

This Pink Lemonade Layer Cake is a bright, zesty, and visually stunning dessert that perfectly balances sweet and tart flavors, making it the ultimate showstopper for summer birthdays and celebrations. With real lemon juice, pink lemonade concentrate, and a fluffy lemonade buttercream, every slice tastes like sunshine and is sure to bring big smiles.

Ingredients

Scale
  • 2 1/2 cups (320g) all-purpose flour
  • 1 1/2 cups (300g) granulated sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 3/4 cup (170g) unsalted butter, softened
  • 4 large egg whites, room temperature
  • 1/2 cup (120ml) buttermilk, room temperature (or plain yogurt)
  • 1/2 cup (120ml) thawed frozen pink lemonade concentrate (undiluted)
  • 2 tablespoons freshly squeezed lemon juice (about 1 medium lemon)
  • 2 teaspoons finely grated lemon zest
  • 1 teaspoon pure vanilla extract
  • Few drops pink gel food coloring (optional, or natural beet powder)
  • For the Pink Lemonade Buttercream:
  • 1 cup (226g) unsalted butter, softened
  • 4 cups (480g) powdered sugar, sifted
  • 3–4 tablespoons thawed pink lemonade concentrate
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • Pinch of salt
  • Pink gel food coloring, as needed
  • For Garnish (Optional):
  • Lemon slices or twists
  • Edible flowers (pansies or violas)
  • Sprinkles or pink sanding sugar

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans and line bottoms with parchment paper. Lightly dust with flour, tapping out excess.
  2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Set aside.
  3. In a second large bowl, beat softened butter with lemon zest until light and fluffy, about 2-3 minutes.
  4. Beat in pink lemonade concentrate, buttermilk, lemon juice, and vanilla. The batter may look curdled; this is normal.
  5. In a clean bowl, beat egg whites until soft peaks form (about 2-3 minutes). Gently fold into wet mixture.
  6. Add dry ingredients in three additions, stirring gently after each. Scrape down sides. Do not overmix. Add food coloring if using.
  7. Divide batter evenly between pans. Bake for 28-32 minutes, or until a toothpick inserted in the center comes out clean. Rotate pans halfway through baking.
  8. Let cakes cool in pans for 10 minutes, then turn out onto a rack to cool completely.
  9. For the buttercream: Beat butter until creamy. Gradually add powdered sugar, mixing on low. Add pink lemonade concentrate, lemon juice, lemon zest, and salt. Beat 2-3 minutes until fluffy. Adjust color as needed.
  10. Trim cake tops if domed. Place one layer on a plate, spread with 1/3 of the buttercream. Top with second layer and frost the top and sides.
  11. Decorate with lemon twists, edible flowers, or sprinkles. Chill cake 20-30 minutes before slicing for neat cuts.

Notes

For best results, use room temperature ingredients and whip egg whites separately for a light, fluffy crumb. Sift powdered sugar for smooth buttercream. Chill the cake before slicing for clean cuts. The cake can be made gluten-free or vegan with simple swaps. Store covered in the fridge for up to 4 days or freeze individual slices for longer storage.

Nutrition

Keywords: pink lemonade cake, summer birthday cake, lemon layer cake, lemonade buttercream, easy summer dessert, party cake, homemade cake, kid-friendly cake, summer baking, lemon dessert

Find it online: https://bitefuljoy.com/pink-lemonade-layer-cake-recipe-easy-summer-birthday-dessert/