Pink Lemonade Cake
A delightful twist on traditional citrus desserts, this Pink Lemonade Cake features a balance of sweet and tart flavors with a stunning blush pink hue, perfect for summer celebrations.
Ingredients
For the Cake
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cups unsalted butter, softened
- 2 large eggs
- 0.5 cups pink lemonade concentrate, thawed
- 0.5 cups milk
- 1 tablespoon baking powder
- 0.25 teaspoon salt
- 1 teaspoon vanilla extract
For the Glaze
- 0.5 cups powdered sugar
- 2 tablespoons lemon juice
Instructions
Preparation
- Begin by gathering all your ingredients. Ensure your butter is softened and eggs are at room temperature.
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a bowl, cream together the softened butter and sugar using a mixer until light and fluffy, about 3-5 minutes.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the pink lemonade concentrate and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry mixture to the wet mixture, alternating with the milk, starting and ending with dry ingredients. Mix until just combined.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
Baking
- Bake in the preheated oven for 25-30 minutes until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then carefully transfer to a wire rack to cool completely.
Glazing
- While the cake cools, prepare the glaze by mixing the powdered sugar with lemon juice in a small bowl until smooth.
- Drizzle the glaze over the cooled cake.
Notes
Store the cake wrapped in plastic wrap or aluminum foil in an airtight container. It can stay at room temperature for 2 days or refrigerated for up to a week. The glaze can soak in over time, so consider glazing just before serving.