Pink Lemonade Cake
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!
Servings: 10
Calories: 455kcal
Ingredients
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:
- 4 1/2 cups confectioners sugar
- 1 1/2 sticks unsalted butter softened
- 3 1/2 Tbsp frozen pink lemonade concentrate
- pink food coloring
Instructions
- 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.
- Frost.
- Store in the refrigerator.
Nutrition
Serving: 1g | Calories: 455kcal | Carbohydrates: 65g | Protein: 2g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 11g | Cholesterol: 37mg | Sodium: 50mg | Sugar: 59g