Pink Lemonade Layer Cake (Print Version)
Tangy-sweet pink lemonade layers with luscious lemon buttercream create a vibrant summer dessert.
# Recipe Ingredients:
→ Cake Layers
01 - 2 1/2 cups all-purpose flour
02 - 2 1/2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1/2 cup unsalted butter, softened
06 - 1/2 cup vegetable oil
07 - 1 1/2 cups granulated sugar
08 - 4 large eggs, room temperature
09 - 1 tablespoon lemon zest
10 - 1/4 cup fresh lemon juice
11 - 3/4 cup buttermilk, room temperature
12 - 1/4 cup pink lemonade concentrate, thawed
13 - 3-4 drops pink gel food coloring
→ Pink Lemonade Frosting
14 - 1 cup unsalted butter, softened
15 - 4 cups powdered sugar, sifted
16 - 1/4 cup pink lemonade concentrate, thawed
17 - 1 tablespoon fresh lemon juice
18 - 1-2 drops pink gel food coloring
19 - Pinch of salt
# Directions:
01 - Preheat oven to 350°F. Grease and line three 8-inch round cake pans with parchment paper.
02 - Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
03 - Beat butter, oil, and sugar in a large mixing bowl until light and fluffy, approximately 3 minutes.
04 - Beat in eggs one at a time, mixing thoroughly after each addition. Add lemon zest and incorporate.
05 - Combine buttermilk, lemon juice, and pink lemonade concentrate in a separate bowl.
06 - Alternately add dry ingredients and buttermilk mixture to the butter mixture, beginning and ending with dry ingredients. Mix until just combined.
07 - Stir in pink food coloring until desired shade is achieved.
08 - Divide batter evenly among prepared pans. Smooth tops. Bake for 25-30 minutes until a toothpick inserted in the center comes out clean.
09 - Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
10 - Beat butter until creamy. Gradually add powdered sugar, beating well after each addition.
11 - Add pink lemonade concentrate, lemon juice, food coloring, and salt. Beat until light and fluffy.
12 - Place one cake layer on a serving plate. Spread with frosting. Repeat with remaining layers. Frost sides and top of cake.
13 - Decorate with lemon slices, edible flowers, or sprinkles if desired. Refrigerate for 30 minutes before slicing for cleaner cuts.
# Expert Advice:
01 -
- The pink lemonade flavor is refreshingly tangy but not overpowering
- Buttermilk keeps the cake incredibly moist for days
- The buttercream is light and not cloyingly sweet like some frostings
02 -
- Room temperature ingredients are non-negotiable for proper emulsification
- Overmixing the batter after adding flour will make your cake tough
- The cakes must be completely cool before frosting or it will melt and slide off
03 -
- Add a teaspoon of citric acid to the frosting for extra tangy brightness
- Chill your frosted cake for 30 minutes before slicing to get picture-perfect pieces