This Pink Lemonade Cake is easy to make and is bursting with lemon flavor in both the cake and the frosting! It’s perfect for celebrating!
Oh HAPPY DAY! I have a surprise for you all today … this cake is quite perfect for sharing it. You see, I am celebrating today! Take a look around, notice anything new?? You are correct! I’ve got new digs! Over the summer, we have been working hard to bring you a new and fresh looking website. I hope you love it as much as I do. So, pull up a chair, look around, and let me know what you think?
This Pink Lemonade Cake seemed like the perfect way to celebrate in many ways. You see, I wanted a recipe that you would love. If there is one thing I have learned about my readers … they LOVE LEMON. Every lemon recipe I have ever shared has been well received.
This recipe isn’t exactly “new.” I made it in a cupcake version way back in 2011.
The photo of the cupcake was even my profile picture for a really long time. I posted my very first blog post on March 6, 2010. Back then, I started a little Blogger site to share pictures from some of the parties I had been hosting. People asked to see them, that didn’t attend, and it seemed like an easy way to show them off. Eventually, the comments became more about the food, and less about the parties, and I was being asked to give out recipes. I started to post more recipes than parties – I mean, unless you are a professional party planner, you can’t possibly have THAT many parties, am I right?
So, slowly I started posting more and more often, and more and more started to follow my site and my social medias. It was time to make a move, and I moved my Blogger site to a WordPress site about three years ago. With the help of a couple of very smart ladies, my site was all new and I was so excited to share many more recipes with you all – via my brand new site.
As you know, it’s always a good idea to freshen up your look. So, I felt it was time once again. With the help of Lauren of LP Creative Co., and some very dear people in my life, I am excited to show you another brand new look! New logo, new color scheme, a crisp and clean white back ground that boasts bigger and bolder photos. The site is able to be refreshed for holidays and seasons, so that each time you visit, you may just be in for a little surprise. So, I hope that you visit often, and that you always enjoy your stay here with me.
If you are curious as to how my site’s name came to be, take a peek at my about me section. It’s not a very likely name for a food blog, I know. I even contemplated changing it. Then after giving it a lot of thought, I kept it.
You see, I strive to always bring you lots of yumminess, great ideas, even short cuts for your daily life that help you to keep your family gathered around your table, and out of the drive thru. When I do things for my family, friends and loved ones — it always comes straight from my heart. So, the name just works for me.
Let’s get to that cake now, shall we??
It’s really quite simple to make. Using a white cake mix, you replace some of the liquid with Pink Lemonade concentrate. I also added a bit of lemon extract to really amp up the lemon flavor in the cake. The frosting is a traditional butter cream done the very same way. It makes a perfect cake OR cupcakes for a celebration, don’t you think??
Perfectly pink, light and fluffy lemony cake. (I saved you a bite!)
- For Pink Lemonade Cake:
- 1 box white cake mix
- ¾ cup frozen pink lemonade concentrate
- ½ cup water
- ⅓ cup vegetable oil
- 4 egg whites
- 1 teaspoon lemon extract
- a couple of drops of pink food coloring, if desired
- For Pink Lemonade Buttercream:
- 4½ cups confectioners sugar
- 1½ sticks unsalted butter , softened
- 3½ Tbsp frozen pink lemonade concentrate
- pink food coloring
- Preheat oven to 350 degrees prepare two 8" layer cake pans with non-stick cooking spray.
- Combine all of the cake ingredients in your mixer and begin by mixing low for 30 seconds, then increase the speed to medium for 2 minutes.
- Divide the batter evenly between the two pans.
- Bake 25-30 mins or until a toothpick inserted in the center comes out clean. (follow guidelines per your box mix)
- Cool cakes before frosting.
- For the frosting: Combine all ingredients in mixer fit with a paddle attachment and mix on low until combined. Increase speed to medium-high and beat until frosting is light and to your desired consistency. Add more sugar to thicken or more liquid to thin out.
- Store in the refrigerator.
Thank you for sticking with me for the last seven years! I look forward to MANY MANY more tasty years to come!