Pink Lemonade Layer Cake

Lemon is one of the most popular flavors in the world, almost every culture features this pleasing ingredient. This lemon cake is a pretty pale pink and has an intense lemon flavor which is perfect for a summer or spring wedding or birthday occasion for a special person in your life.

Ingredients

• For the Pink Lemonade Cake
• 2 cups granulated sugar
• ½ cup butter, at room temperature
• 2 tablespoons grated lemon rind
• ¼ cup thawed pink lemonade concentrate
• 1 tablespoon vanilla extract
• 4 large eggs, at room temperature
• 2 large egg whites, at room temperature
• 3 cups all-purpose flour
• 2 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 cups buttermilk
• Butter for greasing the pans
• Flour for dusting the pans
• For the Lemon Icing:
• 12 ounces plain cream cheese, at room temperature
• ¼ cup butter, at room temperature
• ¼ cup pink lemonade concentrate, thawed
• 1 tablespoon grated lemon rind
• 1 teaspoon pure vanilla extract
• 5 ½ cups confectioners’ sugar

• Prep Time: 60 minutes
• Cook Time: 25 minutes

• Total Time: 85 minutes
• Yield: One triple layer cake

Preparation

For the Pink Lemonade Cake

1. Preheat oven to 350° F and prepare three 8-inch round cake pans with butter and flour to prevent sticking.
2. Set the pans aside.
3. Place the butter and sugar in a large bowl and beat until light and fluffy, about 4 minutes.
4. Add the eggs and egg whites one at a time, beating well after each addition, scraping down the sides of the bowl at least once.
5. Beat in the lemonade concentrate and lemon zest until well combined, about three minutes.

1. In a small bowl, stir together the flour, baking powder, baking soda, and salt until well combined.
2. Add the flour mixture and buttermilk to the butter mixture in 5 additions, alternating, with the flour mixture first and last.
3. Beat until the ingredients are well incorporated.
4. Spoon the batter evenly between the three cake pans, smoothing down the top of the batter with a spatula.
5. Lightly tap the cake pans on the counter to remove any air bubbles in the batter.
6. Bake until the tops of the cakes spring back and they are light golden brown, about 20 to 25 minutes.
7. Remove the cakes from the oven and cool on wire racks for 10 minutes.
8. Remove the cakes from the pans and cool completely before filling and frosting.
9. Cakes can be frozen for up to three months if wrapped tightly in plastic wrap.

For the Lemon Frosting:

1. Place the cream cheese and butter in a large bowl and beat until very smooth and fluffy, about 5 minutes.
2. Add the lemonade concentrate, zest, and vanilla to the bowl and beat to combine.
3. Add the confectioners’ sugar ¼ at a time, beating after each addition until the desired sweetness is reached.

1. Chill the icing for 1 hour and then fill and frost the cake layers.

By Michelle Anderson

Cake Decorating Expert, about.com