Pink Lemonade Cake from Scratch

This moist and delicious Pink Lemonade Layer Cake has the perfect amount of tartness, which is balanced with a luscious layer of lemon cream cheese frosting!


For the Pink Lemonade Cake Layers

  • 2 1/2 cups (285g) cake flour
  • 1 1/2 cups (300g) sugar
  • 1/2 teaspoon (3g) salt
  • 2 1/2 teaspoon (12g) baking powder
  • 1 1/2 sticks (12 T) (169g) unsalted butter….Cut into 1/2 inch slices onto waxed paper to soften slightly (still very cool
  • to the touch). If it becomes too soft, refrigerate for a few minutes. Do not soften in microwave
  • 4 large eggs
  • 3/4 cup (190g) frozen pink lemonade concentrate (thawed) ( if you cannot find pink, you can use regular frozen lemonade)
  • 1/2 cup (121g) milk
  • 2 teaspoons (7g) lemon extract
  • zest of 1 lemon
  • pink coloring gel, if you want the cake layers to be pink….we used AmeriColor Deep Pink

For the Lemon Cream Cheese Frosting

  • 2 sticks (226g) unsalted butter, slightly softened but still cool to the touch
  • 2 8oz packages Cream Cheese (453 total gram weight) Use full fat cream cheese. Do not use reduced fat or cream cheese in the tub containers. Soften very slightly
  • 2 teaspoons (8g) lemon juice
  • 1 teaspoon (4g) lemon extract, optional
  • Zest from 1 lemon, approximately 1 1/2 teaspoons (3g)
  • 6 to 6 1/2 cups (690g – 747g) powdered sugar, adding more if necessary


For the Cake Layers

  1. Preheat the oven to 350 degrees
  2. Grease and flour two 8 x 2 inch round pans
  3. In the bowl of your mixer add the dry ingredients, flour, sugar, salt and baking powder. Whisk to combine dry ingredients for 30 seconds.
  4. In a separate bowl, add the eggs, Pink Lemonade concentrate, lemon extract, zest & milk.
  5. With the mixer on low speed, add the slices of butter a few pieces at a time to the dry ingredients. Increase the mixer to medium speed and beat until the dry ingredients look crumbly like coarse sand. Scrape sides and bottom of the bowl.
  6. Method is important when using Reverse Creaming. With the mixer on low speed SLOWLY ADD 1/2 of the egg mixture, increase to medium speed for 1 1/2 minutes. The batter will become thick and fluffy. Scrape the bottom and sides of the bowl. ADD THE PINK GEL COLOR, Add the remaining egg mixture in 2 pourings, beating for 20 seconds after each addition.
  7. Bake at 350 degrees for 25 to 30 minutes or until a toothpick inserted into the center comes out clean or with just a few crumbs attached.
  8. Let the cakes cool in the pan 10 minutes, then turn out.
  9. Works well for cupcakes
  10. Makes 7 cups batter

For the Lemon Cream Cheese Frosting

  1. Cut butter into 1/2 inch slices and add to the bowl of your mixer, beat until smooth.
  2. Cut the cream cheese into pieces and add to the butter, beating until blended.
  3. Add the lemon juice and lemon zest. 1 teaspoon lemon extract, optional for a stronger lemon flavor.
  4. Gradually add powdered sugar and beat until well blended.

This frosting will pipe best if used while still chilled. You can make it in advance, refrigerate and when ready to use let it soften slightly and remix. Do not microwave to soften.

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