Pink Lemonade Cake

Here’s a fun, zesty, and delightfully sweet recipe for a Pink Lemonade Cake — perfect for summer parties, birthdays, or anytime you want a burst of sunshine in dessert form. 🍋💗🍰

🍋💗 Pink Lemonade Cake

📝 Ingredients

For the Cake:

• 1 box white cake mix (15.25 oz)

• 1 cup pink lemonade (store-bought or homemade)

• 1/2 cup vegetable oil

• 4 large egg whites

• 1 tbsp lemon zest

• Optional: a few drops red food coloring for a pink hue

For the Pink Lemonade Frosting:

• 1 cup (2 sticks) unsalted butter, softened

• 3 1/2 cups powdered sugar (sifted)

• 2–3 tbsp pink lemonade (adjust to taste/texture)

• 1 tsp lemon extract or vanilla extract

• Optional: pinch of salt, pink food coloring for a bolder color

🔧 Instructions

1. Make the Cake:

• Preheat oven to 350°F (175°C).

• Grease and flour two 8-inch round cake pans (or line with parchment).

• In a large bowl, combine cake mix, pink lemonade, oil, egg whites, lemon zest, and food coloring.

• Beat with an electric mixer on medium speed for 2 minutes.

• Divide batter evenly into prepared pans.

• Bake for 25–30 minutes, or until a toothpick comes out clean.

• Cool completely before frosting.

2. Make the Frosting:

• In a mixing bowl, beat butter until light and fluffy (2–3 minutes).

• Gradually add powdered sugar, 1/2 cup at a time.

• Mix in pink lemonade, lemon extract, and food coloring if using.

• Beat until fluffy and spreadable. Add more sugar or lemonade to adjust consistency.

3. Assemble the Cake:

• Place one cake layer on a plate or cake stand. Spread a thick layer of frosting.

• Top with second cake layer. Frost top and sides.

• Decorate with lemon slices, sprinkles, or edible flowers if desired.

🍰 Tips & Variations:

• Use homemade pink lemonade (lemon juice + sugar + cranberry/raspberry juice).

• Turn this into cupcakes — bake 18–24 cupcakes for 18–20 minutes.

• Add a layer of raspberry jam between cakes for a fruity surprise.