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+ servings
a square slice of pink lemonade cake topped with a lemon.
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4.80 from 10 votes

Lemonade Cake

Bursting with lemon flavor, this Lemonade Cake takes your favorite Summer drink from the glass to a plate!
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Dessert
Cuisine: American
Servings: 24 servings
Calories: 324kcal

Ingredients

For the Cake:

  • 2 ½ cups cake flour sifted
  • 1 ½ cups granulated sugar
  • 1 teaspoon salt
  • 2 ½ teaspoon baking powder
  • ¾ cup unsalted butter slightly chilled and cut into slices
  • 4 large eggs
  • ¾ cup frozen pink lemonade concentrate thawed
  • ½ cup milk room temperature
  • 1 tablespoon lemon extract
  • 1 teaspoon pure vanilla extract

For the Frosting:

  • 1 cup unsalted butter room temperature
  • Pinch salt
  • 3 cups confectioner's sugar
  • ¼ cup frozen pink lemonade concentrate, thawed 4 tablespoons
  • 3/4 teaspoon lemon extract
  • Optional: pink food coloring, straws, and lemon slices

Instructions

For the Cake:

  • Preheat oven to 350 degrees F and grease a 13x9x2-inch baking pan then set aside.
  • In the bowl of your stand mixer, add flour, sugar, salt and baking powder and mix on low speed to combine.
  • Next slowly add in butter slices and allow to mix until flour resembles coarse crumbs.
  • While butter mixes, in a separate bowl, whisk together eggs, pink lemonade, milk, lemon extract and vanilla extract and set aside.
  • With mixer still on low speed, add egg mixture in three batches allowing liquid to combine into dry ingredients until fully incorporated.
  • If desired, stir in a few drops of pink or red food coloring to create a fun pink color. Spread batter into prepared pan evenly.
  • Bake for 30-35 minutes or until cake toothpick inserted into the center comes out mostly clean with a few crumbs. Cool in pan on a wire rack until room temperature. While cooling, prepare the frosting.

For the Frosting:

  • In your stand mixer, add butter and salt at medium low speed.
  • Next turn the mixer down to low and slowly add confectioner’s sugar in small portions until all is added then turn the speed to medium high to combine.
  • Add lemonade and lemon extract and mix until nice and fluffy. Add in food coloring at this point if desired.

Video

Notes

Frosting serves as a protective barrier for a cake, so there’s no need to wrap or refrigerate. Cover the cake using a cake keeper or an overturned bowl to protect it from anything in the air. Almost any frosted cake can be kept at room temperature for four to five days.
If you’d feel more comfortable refrigerating the cake, or you just prefer cold cake, that’s okay too! Chill the cake uncovered for 15 minutes to harden the icing then, tightly wrap it in plastic wrap.

Nutrition

Calories: 324kcal | Carbohydrates: 46g | Protein: 2g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 67mg | Sodium: 115mg | Potassium: 90mg | Sugar: 35g | Vitamin A: 465IU | Vitamin C: 2.4mg | Calcium: 35mg | Iron: 0.3mg