The First Bite That Started It All
I still remember my first taste of pink lemonade cake. It was at a summer potluck, the frosting fluffy as clouds. The tangy-sweet bite made me close my eyes. Ever wondered how you could turn pink lemonade into a showstopping cake? Now I make it for every birthday. The color alone makes kids (and adults) light up.My Cake Disaster Turned Win
My first try? The layers crumbled when I flipped them. I patched it with extra frosting, hiding the mess. Guests raved anyway—proof homemade beats perfect. Mistakes teach us joy is in the sharing, not the polish. Now I laugh when things go sideways. What’s your best kitchen save?Why This Cake Shines
• The lemonade concentrate adds a punch without being too sour. • Whipped cream frosting keeps it light, not cloying. Which flavor combo surprises you most—tangy lemonade with sweet cream? Try it chilled for extra refreshment.A Slice of History
Pink lemonade dates back to 1800s circuses. Vendors dyed it to stand out. *Did you know some used crushed berries for color?* This cake twists that fun into dessert form. Share if you’ve tried other vintage treats!
Ingredients:
| Ingredient | Amount | Note |
|---|---|---|
| All-purpose flour | 2 ½ cups | |
| Baking powder | 2 ½ teaspoons | |
| Salt | ½ teaspoon | |
| Granulated sugar | 1 ½ cups | |
| Unsalted butter | ½ cup | softened |
| Large egg whites | 4 | |
| Milk | 1 cup | |
| Frozen pink lemonade concentrate | ½ cup | thawed |
| Lemon zest | 1 tablespoon | |
| Vanilla extract | 1 teaspoon | |
| Pink food coloring | Optional | |
| Heavy cream | 2 cups | |
| Powdered sugar | ¼ cup | |
| Lemon slices | As needed | for garnish |
How to Make Pink Lemonade Cake with Whipped Cream Frosting
Step 1 Preheat your oven to 350°F. Grease three 8-inch cake pans well. Dust them with flour to prevent sticking. Set them aside for later.
Step 2 Whisk flour, baking powder, and salt in a bowl. This ensures no lumps in your batter. Keep it nearby for mixing soon. (Hard-learned tip: Sift dry ingredients for extra fluffiness.)
Step 3 Cream butter and sugar until light. Add egg whites one at a time. Beat well after each for a smooth mix.
Step 4 Mix milk, lemonade concentrate, zest, and vanilla. Alternate adding dry and wet to butter mix. Start and end with dry ingredients.
Step 5 Divide batter evenly into pans. Bake 25–30 minutes until a toothpick comes clean. Cool cakes 10 minutes before removing.
Step 6 Whip cream and powdered sugar until stiff. Frost each layer, then the whole cake. Garnish with lemon slices for a fresh look. What’s the trick to keeping whipped cream frosting stable? Share below!
Cook Time: 30 minutes Total Time: 1 hour 15 minutes Yield: 12 servings Category: Dessert, Cake
Fun Twists on Pink Lemonade Cake
Strawberry Swirl Fold in 1 cup mashed strawberries for a fruity twist. Pink color without extra dye.
Coconut Dream Swap milk for coconut milk. Top with toasted coconut flakes for tropical vibes.
Boozy Adult Version Add 2 tbsp vodka to the whipped cream. Lightly brush cake layers with limoncello. Which twist would you try first? Vote in the comments!
Serving Ideas for Your Cake
Serve slices with fresh berries on the side. A scoop of vanilla ice cream pairs perfectly. For drinks, try iced herbal tea (non-alcoholic) or a fizzy rosé (alcoholic). Both balance the cake’s sweetness. Which would you choose tonight? Tell us below!
Storing and Serving Tips
Keep this cake chilled if not eaten right away. It stays fresh in the fridge for 3 days. Freeze slices wrapped tight for up to a month. Thaw overnight before serving. *Fun fact*: The whipped cream frosting tastes even better after a few hours. Want to save time? Bake layers ahead and freeze them unfrosted. Why this matters: Fresh lemon zest brightens flavors, so add it last minute. Batch-cooking? Double the batter and freeze extra layers. Ever tried freezing whipped cream? Share your tricks below!Quick Fixes for Common Hiccups
Cake too dense? Check your baking powder—it might be old. Frosting won’t stiffen? Chill the bowl and beaters first. Layers stuck in pans? Run a knife around the edges while warm. My neighbor once forgot the lemonade concentrate—still tasty but less tangy. Why this matters: Small tweaks make big differences in texture and taste. Got a cake fail? Tell us how you saved it!Your Questions, Answered
Q: Can I make this gluten-free?
A: Swap flour for a 1:1 gluten-free blend. Add 1/4 tsp xanthan gum.
Q: How far ahead can I assemble the cake?
A: Frost it the same day. Store chilled up to 12 hours.
Q: What’s a good butter swap?
A: Use coconut oil, but expect a slight flavor change.
Q: Can I halve the recipe?
A: Yes! Use two 6-inch pans and bake 20-25 minutes.
Q: Why egg whites only?
A: They keep the cake light. Save yolks for custard!
Slice, Share, and Shine
This cake is a summer star. Perfect for picnics or porch parties. My grandkids beg for it yearly.Tag @SpoonSway on Pinterest with your creations—I’d love to see them! Happy cooking! —Sarah Cooper.
Pink Lemonade Cake with Whipped Cream Frosting
Description
A refreshing and vibrant cake infused with pink lemonade flavor, topped with light whipped cream frosting.
Ingredients
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream the softened butter and sugar until light and fluffy. Add egg whites one at a time, beating well after each addition.
- In a small bowl, combine the milk, thawed pink lemonade concentrate, lemon zest, and vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk mixture. Begin and end with the dry ingredients. Mix until just combined. If desired, add pink food coloring.
- Divide the batter evenly among the three prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- In a large bowl, beat the heavy cream and powdered sugar together until stiff peaks form.
- Place one cake layer on a serving plate. Spread a layer of whipped cream on top. Repeat with the remaining layers. Frost the top and sides of the cake with the remaining whipped cream.
- Garnish the cake with lemon slices for a decorative touch before serving.
Notes
- For a stronger lemonade flavor, add an extra tablespoon of lemonade concentrate to the batter.
Pink Lemonade, Cake, Whipped Cream, Dessert