Pink Lemonade Cake

Sometimes a cake mix can do the job quickly and easily and this Pink Lemonade Cake sure fits the bill for that. Adding in pink lemonade concentrate with lemon zest and lemon extract gives this cake the perfect amount of yummy lemony goodness. 

I saw this cake recipe on “The Kitchen” TV show and fell in love with it for an easy spring and summer dessert. I love the ease of a sheet pan cake but while watching the show I felt I could make it even easier than they did by using a cake mix. Want more lemonade try our Frozen Lemonade Pie.

How To Make Pink Lemonade Cake

No need to be making this cake from scratch; our recipe is extremely easy as you will be using a box mix. Preheat oven to 350 F.

Add the cake mix, lemonade, water, oil, eggs, lemon extract, zest of a lemon, and pink food coloring to a large mixing bowl of a stand-up mixer. Start low and increase speed beating on medium for 2 min. 

You can also add red food coloring if you can’t find pink; just be cautious and add a little as you are mixing. Check color and add more if needed. 

Pour the batter into a prepared 9×13″ cake pan and bake according to the recipe. Check to see if a toothpick inserted in the center comes out clean. Cool in pan completely on a wire rack and make the frosting. 

To make the buttercream frosting first in a bowl of a stand-up mixer slowly whip the softened butter.

Then gradually add the icing sugar until all is incorporated. Add the lemonade, lemon extract, and food coloring and beat on medium-high until fluffy. Adjust the color to where you like for a pretty pink color. 

If still too thick then add a bit of water, 1/2 Tbsp. at a time to desired thickness.

Once the cake is cooled completely you can ice with the buttercream. Cover and refrigerate until ready to serve.

Ingredients

Cake
White cake mix
Pink lemonade concentrate
Water
Canola oil
Large eggs
Lemon extract
Zest of a lemon
Few drops of pink food coloring

Buttercream
Butter, room temperature
Icing (confectioners) sugar
Pink lemonade concentrate, thawed
Lemon extract
Few drops of pink food coloring
Water if needed

Is Pink Lemonade Different Than Regular Lemonade?

Pink lemonade and regular lemonade are the same for taste but pink lemonade has added color either naturally or artificially.  Making a lemonade cake is just so much prettier using pink lemonade. 

Loving the Flavor of Lemonade

We love the flavor of lemonade and make up fresh lemonade often when we see lemons on sale. Adding in a herb with lemon makes for a very interesting lemonade. Have you tried that before?

We have made Lavender Lemonade, Spring Thyme Lemonade, Blueberry Basil Lemonade, and also Strawberry Pineapple Lemonade and even Rhubarb Lemonade. 

Luscious buttercream frosting tops this pretty in pink lemonade cake. The flavor of lemon is not overpowering but just perfectly matched in the icing and the cake.

This cake is great to serve at a birthday or at any time you want a fresh and fun treat for Spring and Summer. This cake will be a hit because it is light and balanced between tart and sweet with the wonderful lemon flavorings. 

The little lemon jelly added on the top is the perfect way to finish off the cake. They are fairly easy to find too as many grocery stores carry the jelly candies. 

Can I Add Lemon Zest to a Cake Mix?

You sure can add lemon zest to a cake mix or cupcake mix. It adds so much flavor but make sure you have a proper lemon zester. You don’t want the white pith in your dessert as it is bitter. 

Add lemon extract, lemon juice or lemon zest in any cake. This Brunch Lemon Bundt has lemon zest and then lemon pudding mix in it which makes for a moist and delicious cake that is also wonderful for Easter and Spring. 

Enjoy this beautiful bite on me! You will so enjoy this cake and so will your family. Happy Baking!!

Pin it HERE!

Pin it HERE!

Pink Lemonade Cake

Tara Noland

This Pink Lemonade Cake is so pretty and perfect for Spring and Summer plus it is so easily made in a sheet cake style with a cake mix.

4.64 from 19 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Cakes and Cupcakes

Cuisine American

Servings 12 servings

Calories 304 kcal

Ingredients

 

Cake

• 1 box white cake mix
• 3/4 cup pink lemonade concentrate thawed
• 1/2 cup water
• 1/3 cup oil
• 3 large eggs
• 1 tsp. lemon extract
• zest of a lemon
• Few drops of pink food coloring

Buttercream

• 1 cup butter softened
• 4 cups icing confectioners sugar
• 1/4 cup pink lemonade concentrate thawed
• 1/2 tsp. lemon extract
• Few drops of pink food coloring
• 1-2 Tbsp. water if needed

Instructions

 

For the cake:

• Preheat the oven to 350F. Grease a 9×13" baking dish and set aside.
• Add the cake mix, lemonade, water, oil, eggs, lemon extract, zest of a lemon and pink food coloring to a large mixing bowl of a stand-up mixer.
• Start low and increase speed beating on medium for 2 min.
• Pour the batter into the prepared baking dish. Bake for 25-30 min. or as per instructions on the box or until a toothpick inserted in the middle comes out
  clean.
• Cool in pan completely on a wire rack and make the frosting. 

For the buttercream:

• In a bowl of a stand-up mixer slowly whip the softened butter.
• Add the icing sugar slowly until all is incorporated. Then add the lemonade, lemon extract, and food coloring and beat on medium-high until fluffy.
• If still too thick then add a bit of water, 1/2 Tbsp. at a time to desired thickness.
• Once the cake is cooled completely you can ice with the buttercream.
• Cover and refrigerate until ready to serve.

Equipment

Norpro 10487 Stainless Steel Pie/Cake Spatula

HIC Oblong Rectangular Baking Dish Roasting Lasagna Pan, Fine White Porcelain, 13-Inches x 9-Inches x 2.5-Inches, 13 x 9

Funtasty Jelly Fruit Slices, Lemon Flavored Individually Wrapped Bulk Candy, 2 Lbs

Notes

Tip: If you refrigerated the buttercream, bring back to room temperature before icing.

Nutrition

Serving: 1Calories: 304kcalCarbohydrates: 19gProtein: 3gFat: 25gSaturated Fat: 11gPolyunsaturated Fat: 12gTrans Fat: 1gCholesterol: 93mgSodium: 176mgSugar: 13g

Nutrition calculation is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.

Tried this recipe?Let us know how it was!