Pink Lemonade Cake

Pink Lemonade Cake is a delightful dessert that combines the refreshing flavors of lemonade with the sweetness of cake. This treat is perfect for birthdays, picnics, or any special occasion. Its charming pink color and zesty lemon taste make it a favorite among kids and adults alike!

Why Make This Recipe

Making Pink Lemonade Cake brings joy to gatherings and celebrations. It offers a unique twist on a traditional cake, with its fruity flavors and eye-catching color. Plus, baking this cake can be a fun project to take on with family or friends. It’s not just a treat; it’s a delicious experience!

How to Make Pink Lemonade Cake

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

For the Lemon Buttercream Frosting:

1 cup butter, softened
4-5 cups powdered sugar, sifted
Juice and zest of 1 lemon
1-2 tbsp whole milk or cream
Dash of salt
Yellow gel food coloring

Directions:

Preheat the oven to 350°F (175°C). Butter and line baking pans with parchment paper.
Cream butter and sugar together until light and fluffy. In a separate bowl, whisk together the cake flour, baking powder, and salt. Gradually add the egg whites and milk to the butter mixture, beating to combine.
Mix in the lemon juice, lemon zest, and the dry ingredients in thirds. Add pink gel food coloring and mix until you reach your desired color.
Divide the batter evenly among three pans and bake for 30-35 minutes or until a toothpick comes out clean. Cool for 10 minutes before transferring to a wire rack to cool completely.
Beat the butter for the frosting until creamy. Gradually add powdered sugar, lemon juice, zest, milk, and yellow food coloring. Beat until fluffy.
Trim the cake tops if needed, layer, and frost each cake layer upside down for a flat surface. Frost the top and sides.

How to Serve Pink Lemonade Cake

Serve Pink Lemonade Cake on a pretty platter and slice it into generous pieces. It can be enjoyed alone or with a scoop of vanilla ice cream on the side for an extra treat. Consider garnishing with lemon slices or sprinkles to enhance its visual appeal.

How to Store Pink Lemonade Cake

Store any leftover slices of Pink Lemonade Cake in an airtight container at room temperature for up to three days. If you want to keep it longer, you can refrigerate it for up to a week. For the best taste, let it reach room temperature before serving.

Tips to Make Pink Lemonade Cake

Make sure all ingredients are at room temperature before you start to mix.
Use a toothpick to check if the cake is done before removing it from the oven.
Add a bit more lemon zest for a stronger lemon flavor if desired.

Variation

For a twist, add fresh berries like strawberries or raspberries to the batter for a fruity addition. You can also substitute lemon with another citrus fruit like lime for a different but equally refreshing taste.

FAQs

Q1: Can I use whole eggs instead of egg whites?
A1: Yes, you can use whole eggs, but the cake might be less light and fluffy.

Q2: How can I make the cake less sweet?
A2: You can reduce the amount of sugar in the cake batter and frosting to suit your taste.

Q3: Is there a way to make this cake gluten-free?
A3: Yes, you can substitute the cake flour with a gluten-free flour blend to make it gluten-free.