Pink Lemonade Cake Recipe

This incredibly moist and dense pink lemonade cake is a crowd-pleaser! Its perfect crumb and delightful pink hue make it ideal for birthdays, bridal showers, or baby showers. This recipe uses a secret ingredient: lemonade mix for a burst of fresh citrus flavor. Don't substitute the butter or cake flour – they're key to the cake's amazing texture! Prepare to be amazed by this easy-to-make, show-stopping cake.

Prep Time 30 mins
Cook Time 34 mins
Calories 608.3 kcal
Protein 18g
Rating 4.0 (2 Reviews)
Pink Lemonade Cake 42

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Pink Lemonade Cake

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How to Make Pink Lemonade Cake

  1. Preheat oven to 350°F (175°C).
  2. Grease and flour three 9-inch round cake pans.
  3. In a large bowl, cream together 1 cup (2 sticks) unsalted butter, 2 cups granulated sugar, and 1 (12-ounce) package of lemonade mix (such as Country Time) at medium speed until light and fluffy.
  4. Add 4 large eggs one at a time, beating well after each addition.
  5. Beat in 1 teaspoon lemon extract.
  6. In a medium bowl, whisk together 3 cups cake flour, 4 teaspoons baking powder, and 1 teaspoon salt.
  7. Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup milk, beginning and ending with the dry ingredients. Mix until just combined.
  8. Divide batter evenly among the prepared pans.
  9. Bake for 24-30 minutes, or until a wooden skewer inserted into the center comes out clean. Do not overbake!
  10. Let cakes cool in pans for 10 minutes.
  11. Remove from pans and let cool completely on a wire rack before frosting.
  12. Frost with your favorite lemonade buttercream frosting (recipe not included).

Nutrition Information (Approximate per serving)

Sodium

21 g

Sugar

100g

Fat

97g

Carbs

23g

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