Pink Lemonade Cake Is My Favorite Summer Dessert (2024)

For the cake

• Cooking spray

• 2 1/2 cups (300g)cake flour(such as Swan’s Down)

• 1 1/4 cups (250g) granulated sugar

• 2 1/2 teaspoons baking powder

• 1 teaspoon kosher salt

• 3/4 cup unsalted butter, room temperature

• 3/4 cup frozen pink lemonade concentrate, thawed

• 1/2 cup whole milk, room temperature

• 1 teaspoon finely grated lemon zest

• 2 tablespoons fresh lemon juice

• 4 large eggs

• About 7 drops red liquid food coloring

For the frosting

• 1/2 cup unsalted butter, room temperature

• 6 ounces cream cheese, room temperature

• 1/4 teaspoon kosher salt

• 3 tablespoons frozen pink lemonade concentrate, thawed

• 2 tablespoons fresh lemon juice

• 3 cups (340g) powdered sugar, sifted

• 1 drop liquid red food coloring

• Thinly sliced lemon, for garnish

1. Preheat oven to 350°F.

   Spray a 9x13-inch metal baking pan with baking spray. Line the bottom with parchment paper and spray the parchment paper with cooking spray; set aside.

2. Combine the dry ingredients and butter:

   To make the cake, whisk together the flour, sugar, baking powder, and salt in a bowl of a stand mixer fitted with the paddle attachment until combined. Slice the butter into about 8 pieces and add to the flour mixture. Beat on medium-low speed until flour is sandy, about 1 minute.

   

   

3. Make the cake batter:

   Add the pink lemonade, milk, lemon zest, and juice. Beat at low speed for 30 seconds, then increase the speed to medium and beat for 30 seconds. Add the eggs, 1 at a time, beating on low speed until each egg is incorporated (the mixture will look curdled).

   Increase the speed to medium-high and beat until the mixture no longer looks curdled, about 30 more seconds. Add the food coloring and beat on low speed until evenly colored. Spread the batter evenly into the prepared pan.

   

   

   

4. Bake:

   Bake in the preheated oven until a toothpick inserted into the center comes out mostly clean with a few crumbs (no wet batter), 28 to 30 minutes. Cool in the pan on a wire rack until room temperature, about 1 hour.

   

5. Make the frosting:

   While the cake cools, prepare the frosting. Beat the butter, cream cheese, and salt in a stand mixer fitted with the paddle attachment at medium-low speed until combined, about 1 minute. Add the lemonade and lemon juice and beat until combined, about 1 minute.

   Reduce the speed to low and gradually add the powdered sugar, 1/2 cup at a time, until fluffy, stopping to scrape down the sides of the bowl as needed. Add food coloring and beat on medium speed until the color is fully incorporated.

   

   

6. Frost and serve:

   Remove the cake from the pan and place on a serving platter. Spread the frosting evenly over the cooled cake. Garnish with lemon slices.

   Store in an airtight container in the fridge for up to 3 days.

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Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.