Pink Lemonade Cake

Pink Lemonade Cake is a delightful and refreshing dessert. Its sweet yet tangy flavor, paired with a beautiful pink hue, makes it a perfect choice for parties, picnics, or just a sunny afternoon at home. This cake not only tastes great but also looks stunning, making it an eye-catching centerpiece.

Why Make This Recipe

This recipe is great for anyone looking to impress their friends and family without spending hours in the kitchen. The light lemon flavor combined with the sweetness of the frosting creates a delightful balance. Plus, making a colorful cake like this one is fun and allows you to unleash your creativity!

How to Make Pink Lemonade Cake

Making a Pink Lemonade Cake is easy and straightforward. Just follow these simple steps:

Ingredients:

1 cup butter, softened
1.5 cups sugar
6 egg whites
1.5 cups whole milk
Zest of 2 lemons
3 tbsp fresh lemon juice
3.5 cups cake flour
3.5 tsp baking powder
0.5 tsp salt
Pink gel food coloring
1 cup butter, softened (for frosting)
4-5 cups powdered sugar, sifted
Juice and zest of 1 lemon (for frosting)
1-2 tbsp whole milk or cream (for frosting)
Dash of salt (for frosting)
Yellow gel food coloring (for frosting)

Directions:

Preheat Oven: Preheat your oven to 350°F (175°C). Butter and line your baking pans with parchment paper.
Prepare Cake Batter: In a large bowl, cream the softened butter and sugar together until light and fluffy. In a separate bowl, whisk together cake flour, baking powder, and salt. Gradually add the egg whites and milk to the butter mixture, mixing well. Then, mix in the lemon juice and zest, followed by the dry ingredients in thirds. Add a few drops of pink gel food coloring until you reach your desired shade.
Bake Cake: Divide the batter evenly among three prepared pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Prepare Frosting: In a bowl, beat the softened butter until creamy. Gradually add the sifted powdered sugar, lemon juice, zest, milk, and a hint of yellow gel food coloring. Beat until the frosting is light and fluffy.
Assemble Cake: If needed, trim the tops of the cooled cakes to ensure they are flat. Layer and frost each cake layer upside down for a smooth surface. Finally, frost the top and sides of the cake.

How to Serve Pink Lemonade Cake

Serve your Pink Lemonade Cake chilled or at room temperature. It pairs well with a glass of lemonade or iced tea. Slice and enjoy it with friends and family!

How to Store Pink Lemonade Cake

Store any leftover cake in an airtight container. It can be kept in the refrigerator for up to a week or at room temperature for 2-3 days.

Tips to Make Pink Lemonade Cake

Make sure your butter is softened to room temperature for better mixing.
Adjust the pink gel food coloring to achieve your preferred shade of pink.
Let the cake layers cool completely before frosting to avoid melting the frosting.

Variation

You can add fresh berries like raspberries or strawberries into the batter or as decoration on top for an extra fruity twist!

FAQs

1. Can I make this cake in advance?
Yes, you can bake the cake layers a day ahead and store them in the refrigerator until you are ready to frost and serve.

2. What can I use instead of cake flour?
If you don’t have cake flour, you can use all-purpose flour. Just substitute the same amount and add a tablespoon of cornstarch for each cup of flour.

3. Can I freeze Pink Lemonade Cake?
Yes, you can freeze the cake layers. Wrap them tightly in plastic wrap and foil, and they will keep well in the freezer for up to 3 months. Frost once you are ready to serve.