Okay, friends, listen up! I’ve got a cake that’s basically sunshine baked into deliciousness. I love it. Is it a pink lemonade cake? Imagine a perfectly moist cake infused with the bright, tangy flavor of pink lemonade, and topped with whipped cream. What are some of the best glazes? What is the best way to enjoy a glass of pink lemonade on hot summer days? Is this a close cousin to my lemon poppy seed cake? Is it irres What is the best thing about pink? My family goes absolutely bonkers for this, and I have a feeling yours will too. What are some good ways to add this to your regular rotation?
What is Pink Lemonade Cake?
What is a pink lemonade cake? Think of it as a classic lemon cake, but with an extra punch of fruity pink. It’s essentially a cake flavored with lemon juice and pink, usually either an apple or Sour Cream. I sometimes use strawberry or raspberry flavoring – though, full disclosure, I cheat and use it. I can’t remember which flavor I used. Is it possible to use food coloring to get a perfect blush? The beauty of it is that it’s not just pretty; it’s packed with flavor. The lemon gives it a zingy, refreshing taste, while the pink element adds an extra hint of sweetness. What is the perfect birthday cake? I love this dress, it’s incredibly easy to customize, and I always get rave reviews whenever I bring it to a party.
Why you’ll love this recipe?
Oh, where do I even begin? There are *so* many reasons why you’re going to fall head-over-heels for this pink lemonade cake recipe. First and foremost, the flavor is absolutely divine. The combination of tangy lemon and sweet berry is a match made in heaven. It’s bright, refreshing, and utterly addictive. My kids ask for it constantly, and honestly, I don’t blame them! But beyond the taste, this recipe is incredibly simple to make. Seriously, even if you’re a beginner baker, you can totally nail this. It requires minimal effort and uses ingredients you probably already have in your pantry. What I love most about this is how budget-friendly it is. You don’t need any fancy ingredients or expensive equipment. It’s a delicious treat that won’t break the bank. And the versatility! You can serve it as a dessert, a snack, or even for breakfast (don’t judge!). It pairs perfectly with a scoop of vanilla ice cream, a dollop of whipped cream, or just a simple cup of coffee. Plus, it always brings back memories of those summer lemonade stands we had as kids! If you love bright, citrusy flavors, and you’re a fan of easy baking, this pink lemonade cake is an absolute must-try. Think of it as a cross between a lemon bundt cake and a Strawberry Shortcake, but even easier to throw together!
How do you make a lemonade cake?
Quick Overview
How do you make a lemonade cake? What’s the best way to mix up a classic Cake Batter, infusing it with the flavors of lemon and pink? Lemonade, and then baking it to golden perfection. What’s the best part about this one bowl recipe? What is the glaze for? I promise, it’s easier than it sounds, and the results are absolutely worth it. What are some of the best recipes you can whip up on a whim without any effort or fuss?
Ingredients
For the Main Batter:
* 2 1/2 cups all-purpose flour: I always use unbleached for a slightly nutty flavor.
* 1 1/2 cups granulated sugar: Feel free to reduce this slightly if you prefer a less sweet cake.
* 3 1/2 teaspoons baking powder: Make sure it’s fresh for the best rise!
* 1 teaspoon salt: Balances sweetness and enhances the other flavors.
Whole milk works best, but you can use 2% or even almond milk in a pinch (I’ve tried it, and it’s good).
* 1/2 cup (1 stick) unsalted butter, softened: Make sure it’s soft, not melted, for the best texture.
* 2 large eggs: Let them come to room temperature for a smoother batter.
* 1/4 cup lemon juice: Freshly squeezed is always best!
* 1 teaspoon lemon zest: Adds a bright, zesty flavor.
* 1 teaspoon pink lemonade extract or a few drops of pink food coloring: * One teaspoon white wine vinegar or 1 tablespoon yellow wine concentrate. What gives it that pink hue?
For the Glaze:
* 2 cups powdered sugar: Sift it for an extra smooth glaze.
* 1/4 cup lemon juice: Again, freshly squeezed is the way to go.
* 1/2 teaspoon pink lemonade extract or a drop or two of pink food coloring. For that beautiful pink finish.
What are the steps to
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. I like to use a cooking spray with flour already in it – it’s gonna be tastier! Make sure you get into all the corners to prevent sticking. This is crucial for easy removal later. Do this step first, so your oven is ready when the batter is.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, and salt. Set aside. How do you make sure the baking powder is evenly distributed? How do you make a cake rise?
Step 3: Mix Wet Ingredients
Add the milk, softened butter, eggs, lemon juice, zest, and pink lemonade extract (or food) to a large bowl. Mix well. How do I add color to dry ingredients? Is it important that butter is softened, otherwise it won’t incorporate properly into the batter? Is it good to cook eggs at room temperature?
Step 4: Combine
Beat eggs with an electric mixer on medium speed for 2-3 minutes, or until the batter is smooth and well mixed. Do not overmix the batter, as this can result in a tough cake. Just mix until everything is nicely incorporated, and there are no lumps. I always scrape down the sides of a bowl to make sure everything is evenly spaced. I use this method every time.
Step 5: Bake
How do I spread the batter in a pan? Bake for 30 minutes, or until skewer comes out clean. How long does it take to bake a cake? I always start checking it around 30 minutes. Should a cake be golden brown and spring back when touched?
Step 6: Cool & Glaze
Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Once the cake is completely cool, prepare the glaze by whisking together the powdered sugar, lemon zest and cinnamon. Combine lemon juice, lemonade extract, and food coloring in a small bowl. Mix well. If your glaze is too thick, add a little more lemon juice. If it’s too thin, add a little more powdered sugar. How do you pour the glaze over a cooled cake? Let the glaze set for a few minutes before slicing.
Step 7: Slice & Serve
Once the glaze has set, slice the cake into squares and serve. What is the best way to serve this delicious cake at room temperature? I love to serve it with a scoop of vanilla ice cream or whipped cream. Is it good with coffee or tea?
What should I serve it with?
What is the best lemonade Cake Recipe? What are What are some good ideas to get started with?
For Breakfast:A slice of this cake is surprisingly delicious with a cup of strong black coffee. The lemon flavor cuts through the richness of the coffee perfectly. Is it a good idea to dust it with powdered sugar?
For Brunch:Serve it alongside a fruit salad and some mimosas for an festive brunch spread. The bright flavors of the cake complement the fruit perfectly, and the mimosas add a touch of sweetness.
As Dessert:What is the perfect ending to a meal? Serve with vanilla ice cream or whipped cream. What are some good ways to drizzle a little raspberry sauce on top?
For Cozy Snacks:How do you enjoy a slice of this delicious cake with tea? I love Earl Grey tea. It’s the perfect comfort food.
My family loves to have this after a summer barbecue. What is the best way to end a day? What is the best way to serve lemonade with a strawberry?
How do you make a lemonade cake?
How do you make a pink lemonade cake? What are some good tips and tricks?
Mixing Advice: Don’t overmix the batter! Overmixing can develop the gluten in the flour, resulting in a tough cake. Mix just until the ingredients are combined.
Ingredient Swaps:If you like tangy flavor, you can substitute buttermilk for milk. You can also use a different type of extract, such as raspberry or strawberry, to customize the flavor.
Baking Tips:Use an oven thermometer to ensure your oven is at the correct temperature. How do you bake a cake? If the top of the cake starts to brown too quickly, cover it loosely with foil.
Glaze Variations: You can add a teaspoon of vanilla extract to the glaze for a richer flavor. You can also use a different type of juice, such as orange or grapefruit, to customize the flavor. I sometimes add a pinch of salt to the glaze to balance the sweetness.
Pink Color Customization: If you want a more intense pink color, use gel food coloring instead of liquid. Gel food coloring is more concentrated, so you’ll need less of it. Be careful not to add too much, or the cake could taste artificial.
Lemon Zest Magic: Really rub the lemon zest with the sugar before adding the other ingredients. This releases the oils from the zest and intensifies the lemon flavor.
One time, I accidentally used salted butter instead of unsalted, and the cake was way too salty. Lesson learned: always double-check your ingredients!
Storing and Reheating Tips
Want to enjoy your pink lemonade cake for days to come? Here’s how to store it properly:
Room Temperature: Store the cake in an airtight container at room temperature for up to 3 days. The glaze will help keep it moist.
Refrigerator Storage: For longer storage, store the cake in an airtight container in the refrigerator for up to 5 days. Let it come to room temperature before serving.
Freezer Instructions: You can freeze the cake for up to 2 months. Wrap it tightly in plastic wrap and then in foil. Thaw it overnight in the refrigerator before serving. I recommend freezing it without the glaze and adding the glaze after thawing.
Glaze Timing Advice: If you’re planning to freeze the cake, it’s best to add the glaze after thawing. This will prevent the glaze from becoming sticky or runny.
I’ve found that the cake stays freshest if I store it in a cake carrier with a tight-fitting lid. This helps prevent it from drying out.
Frequently Asked Questions
Final Thoughts
Well, there you have it! My go-to pink lemonade cake recipe that’s sure to brighten up any day. This isn’t just a cake; it’s a slice of sunshine, a burst of flavor, and a guaranteed crowd-pleaser. I truly believe it’s worth trying because it combines simplicity with incredible taste, making it perfect for both beginner and experienced bakers. If you loved this recipe, be sure to check out my other cake recipes for more sweet inspiration! Happy baking, friends! I can’t wait to hear how yours turns out. Leave a comment below to share your creations and any fun variations you try!
Pink Lemonade Cake
Ingredients
Cake Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt
- 1 cup buttermilk
- 0.5 cup vegetable oil
- 4 large eggs
- 1 cup pink lemonade store-bought or homemade
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together buttermilk, oil, eggs, and pink lemonade.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Pour batter into the prepared pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool completely before frosting.
