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Moist Pink Lemonade Cake Recipe with Easy Creamy Lemon Frosting

moist pink lemonade cake - featured image
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A bright, tangy, and moist pink lemonade cake with a silky smooth creamy lemon frosting, perfect for summer gatherings and celebrations.

Ingredients

Scale
  • 2 ½ cups (300 grams) all-purpose flour, sifted
  • 2 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup (170 grams) unsalted butter, softened
  • 1 ¾ cups (350 grams) granulated sugar
  • 4 large eggs, room temperature
  • 1 cup (240 ml) buttermilk, room temperature
  • ¼ cup (60 ml) fresh lemon juice (about 2 lemons)
  • 1 package (approx. 0.3 oz or 8.5 grams) pink lemonade drink mix powder
  • 1 teaspoon pure vanilla extract
  • 8 ounces (225 grams) cream cheese, softened
  • ½ cup (115 grams) unsalted butter, softened
  • 4 cups (480 grams) powdered sugar, sifted
  • 2 tablespoons (30 ml) fresh lemon juice
  • 1 teaspoon fine lemon zest
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch cake pans or line with parchment paper.
  2. In a medium bowl, sift together flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat softened butter and granulated sugar on medium speed until light and fluffy, about 3-5 minutes.
  4. Beat in eggs one at a time, fully incorporating each before adding the next.
  5. In a small bowl, whisk together buttermilk, fresh lemon juice, pink lemonade powder, and vanilla extract until powder dissolves.
  6. Add dry ingredients to butter mixture in three additions, alternating with wet lemon mixture, beginning and ending with dry. Mix on low speed just until combined.
  7. Divide batter evenly between prepared pans and smooth tops.
  8. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Avoid opening oven early.
  9. Cool cakes in pans for 10 minutes, then turn out onto a wire rack to cool completely before frosting.
  10. For frosting, beat cream cheese and softened butter until smooth and creamy.
  11. Gradually add powdered sugar, then mix in lemon juice, lemon zest, and vanilla extract. Beat until fluffy and spreadable.
  12. Place one cake layer on serving plate, spread an even layer of frosting on top.
  13. Add second cake layer and frost top and sides evenly. Use an offset spatula to create swirls or smooth surface.
  14. If frosting is too soft, chill for 15-20 minutes before applying.
  15. Level cake layers with a serrated knife if domed for neat stacking.

Notes

Use room temperature ingredients for best results. Do not overmix batter to avoid dense cake. Cool cakes completely before frosting to prevent melting. Fresh lemon juice and zest greatly enhance flavor. For gluten-free, substitute flour with gluten-free blend and add xanthan gum. For dairy-free, use coconut yogurt and dairy-free cream cheese alternative. Frosting can be chilled if too soft before applying.

Nutrition

Keywords: pink lemonade cake, lemon cake, creamy lemon frosting, summer dessert, moist cake, easy cake recipe, birthday cake, potluck dessert

Find it online: https://blingbite.com/moist-pink-lemonade-cake-recipe-with-easy-creamy-lemon-frosting/