Pink Lemonade Layer Cake (Printable)
Tangy-sweet layers of pink lemonade sponge with luscious lemon buttercream frosting, perfect for celebrations.
# What You’ll Need:
→ For the Cake
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 (optional)
→ For the 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 (optional)
19 - Pinch of salt
# Steps:
01 - Preheat oven to 350°F. Grease and line three 8-inch round cake pans with parchment paper.
02 - In a bowl, whisk together flour, baking powder, baking soda, and salt until evenly blended.
03 - In a large mixing bowl, beat butter, oil, and sugar until light and fluffy, about 3 minutes.
04 - Beat in eggs one at a time, mixing well after each addition. Add lemon zest and mix until incorporated.
05 - In a separate bowl, combine buttermilk, lemon juice, and pink lemonade concentrate.
06 - Alternately add the dry ingredients and the buttermilk mixture to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
07 - Stir in pink food coloring, if using, until desired shade is achieved.
08 - Divide batter evenly among the prepared pans. Smooth tops. Bake for 25-30 minutes, or 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. Decorate with lemon slices, edible flowers, or sprinkles if desired. Chill 30 minutes before slicing for cleaner cuts.
# Expert Advice:
01 -
- The butter-lemon frosting is somehow both rich and refreshing at the same time
- That shocking pink interior makes every slice feel like a celebration
- Buttermilk keeps the cake incredibly tender even after two days
02 -
- Room temperature ingredients are not optional here—cold ingredients create a curdled, separated batter
- The pink color intensifies as the cakes cool, so don't panic if they look pale straight from the oven
- Buttermilk's acidity activates the baking soda for extra lift and tenderness
03 -
- Zest your lemons before cutting them—trying to zest a halved lemon is frustrating and wasteful
- Turn on your kitchen exhaust when measuring the pink lemonade concentrate—the artificial aroma can be overwhelming