Bright and super fun, these Pink Lemonade Cake is the perfect recipe to serve during the spring holidays!
I am so excited to share another Better Homes and Gardens Delish Dish recipe today: Pink Lemonade Cake. This was a fun recipe to play around with. I started with their original lemonade cake recipe but replaced the lemonade concentrate with pink lemonade and added a few drops of food coloring to make the pink color pop.
What I love about this pink lemonade cake recipe is how moist and delicious it is along with the tart citrus flavor the lemonade concentrate gives the treat. It really reminds you of pink lemonade and is such a super cute idea! I can imagine these being served at a fun baby shower this summer.
So make sure you hop over to Delish Dish and check out my post. I had a blast creating it.
- ⅓ cup butter
- 3 eggs
- 2¼ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1⅓ cups sugar
- ¼ cup frozen pink lemonade concentrate, thawed
- 1 teaspoon vanilla
- 1¼ cups buttermilk or sour milk
- Optional: pink food coloring
- ⅓ cup softened butter
- 1 cup powdered sugar
- ⅓ cup frozen pink lemonade concentrate, thawed
- ½ teaspoon vanilla
- 3 cups powdered sugar
- 1 teaspoons frozen pink lemonade concentrate, thawed
- Optional: pink food coloring, straws, and lemon slices
- Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, grease a 13x9x2-inch baking pan; set aside. In a medium bowl stir together flour, baking powder, baking soda, and salt; set aside.
- Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about ¼ cup at a time, beating on medium speed until well combined. Scrape sides of bowl; beat for 2 minutes more. Add eggs, one at a time, beating well after each addition. Beat in lemonade concentrate and vanilla. Alternately add flour mixture and buttermilk, beating on low speed after each addition just until combined. If desired, stir in a few drops of yellow food coloring. Spread batter into prepared pan.
- Bake for 30 to 35 minutes or until top springs back when lightly touched. Cool in pan on a wire rack. Spread cake with Lemon Butter Frosting. If desired, garnish with lemon slices (slices should be removed before eating).
- In a large mixing bowl beat softened butter with an electric mixer on medium speed until smooth. Gradually add the 1 cup powdered sugar, beating well. Beat in the ⅓ cup frozen lemonade concentrate and vanilla. Gradually beat in the additional powdered sugar. Beat in additional frozen lemonade concentrate to reach spreading consistency. Makes 2 cups.