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Pink Lemonade Cake


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Rate this recipe 4.4/5 (67 Votes)


  • Frosting:
  • 1 cup homemade unsalted butter, softened
  • 2 cups white sugar
  • 4 eggs, room temperature
  • 2-3/4 cups flour
  • 2-1/4 tsp baking powder
  • 3/4 tsp salt
  • 1 cup frozen pink lemonade
  • 1 TBS Lemon Zest
  • Pink food coloring
  • 1 cup butter, softened
  • 7 to 8 cups powdered sugar, sifted
  • 1/2 cup thawed pink lemonade
  • Lemon zest to taste
  • Pink food coloring


Adapted from


Step 1

Preheat oven to 350. Sift the dry ingredients together and set aside. Beat the butter for 3 minutes until light and fluffy. Add the sugar and beat another 3 minutes. Add the eggs, one at a time, and beat thoroughly after each addition. Start adding the flour mixture one cup at a time, and alternate with the lemonade; ending with the flour mixture, mix well and pour into prepared cake pans. Bake for 25-30 minutes or when a knife comes out clean Let cool completely.

FROSTING: Place the softened butter in a mixing bowl and beat with 1/2 of the powdered sugar. Add the lemonade and mix well. Add another cup of powdered sugar 1 cup at a time until you reach the desired consistency to spread; you may not need all of the sugar specified. Beat until light and fluffy. put icing into a good sized sauce pan and heat until icing is quite runny Spread on the cooled cake.


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