Description
A vibrant, citrusy cake with pink layers and creamy lemon cream cheese frosting—perfect for summer parties and celebrations.
Ingredients
- 4 large eggs, room temperature
- ¾ cup pink lemonade concentrate, defrosted
- ½ cup buttermilk, room temperature
- 2 teaspoons lemon extract
- 1 ½ teaspoons lemon zest
- Pink color gel (optional)
- 2 ½ cups cake flour
- 1 ½ cups granulated sugar
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup unsalted butter, room temperature and cut into small pieces
- For frosting: 1 cup unsalted butter, 8 oz cream cheese, 2 tsp lemon juice, 1 tsp lemon zest, ½ tsp lemon extract, 4–6 cups powdered sugar, pink food gel (optional)
Instructions
- Preheat oven to 350°F. Spray two 8-inch cake pans and line bottoms with parchment paper.
- Whisk eggs, pink lemonade concentrate, buttermilk, lemon extract, lemon zest, and pink gel in a medium bowl.
- Sift flour, sugar, baking powder, and salt in stand mixer bowl. Add butter and mix on low until texture resembles coarse sand.
- Pour half of wet mixture into dry ingredients, beat 90 seconds. Scrape sides and add remaining mixture in two additions, beating 30 seconds each.
- Divide batter into pans and bake 25–30 minutes, until toothpick comes out with a few moist crumbs. Cool in pans 15 minutes, then invert onto wire racks to cool completely.
- Beat butter and cream cheese until smooth. Mix in lemon juice, zest, and extract. Gradually add powdered sugar. Add pink gel if desired.
- Assemble cake: frost between layers and all over top and sides. Pipe swirls and decorate with lemon zest or edible glitter if desired.
Notes
- Use parchment and spray for easy layer removal.
- Adjust pink gel for desired color.
- Ensure cakes are completely cooled before frosting to avoid melting.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American