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Pink Lemonade Cake

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Ingredients

Scale

For the Cake:

  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • 1 cup granulated sugar
  • ½ cup unsalted butter, softened
  • 2 large eggs
  • ½ cup pink lemonade (freshly squeezed or store-bought)
  • ¼ cup buttermilk
  • 2 tablespoons lemon zest (fresh)
  • ½ teaspoon vanilla extract

For the Pink Lemonade Frosting:

  • 2 cups powdered sugar
  • ¼ cup unsalted butter, softened
  • 2 tablespoons pink lemonade
  • 1 tablespoon lemon juice
  • A pinch of salt
  • 1–2 drops of pink food coloring (optional)

Ingredient Highlights:

  • Pink Lemonade: The star ingredient, pink lemonade adds both sweetness and a tangy twist to the cake, making it refreshing and unique.
  • Lemon Zest: The zest provides a burst of lemony fragrance and flavor, enhancing the overall citrusy taste of the cake.
  • Buttermilk: Buttermilk ensures the cake remains moist and tender, contributing to its soft texture.
  • Butter: The butter gives the cake a rich and slightly creamy flavor that balances the tartness of the lemon.
  • Vanilla Extract: Vanilla adds a hint of sweetness that complements the lemon flavor without overpowering it.

Instructions

Prepare the Cake Batter:

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper to prevent sticking.

  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.

  3. Cream Butter and Sugar: In a large mixing bowl, beat together the softened butter and granulated sugar until light and fluffy. This should take about 2-3 minutes using an electric mixer on medium speed.

  4. Add Eggs and Lemon: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the lemon zest, followed by the vanilla extract.

  5. Alternate Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients in three parts, alternating with the pink lemonade and buttermilk. Start and end with the dry ingredients. Mix gently until just combined, being careful not to overmix.

Bake the Cake:

  1. Transfer to Pan: Pour the cake batter into the prepared cake pan and smooth the top with a spatula to ensure an even layer.

  2. Bake: Place the pan in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached.

  3. Cool: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Prepare the Frosting:

  1. Make the Frosting: In a medium bowl, beat together the softened butter and powdered sugar until smooth and creamy. Gradually add the pink lemonade, lemon juice, and a pinch of salt. If you’d like to achieve a slightly pink hue, you can add a drop or two of pink food coloring. Continue beating until the frosting is smooth and fluffy.

Assemble and Serve:

  1. Frost the Cake: Once the cake has completely cooled, spread a layer of frosting over the top using a spatula. You can also frost the sides if you prefer a fully frosted cake.

  2. Serve: Slice the cake into 12-16 pieces and serve as a refreshing and vibrant dessert.

Nutrition

Find it online: https://buttereats.com/pink-lemonade-cake/