Pink Lemonade Cake
Refreshing Pink Lemonade Cake
Ingredients:
Cake:
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 tablespoon lemon zest
1/2 cup pink lemonade concentrate, thawed
1 cup buttermilk
Pink food coloring (optional)
Lemonade Syrup:
1/2 cup pink lemonade concentrate, thawed
1/4 cup granulated sugar
Lemon Buttercream Frosting:
1 cup unsalted butter, softened
4 cups powdered sugar
1/4 cup fresh lemon juice
1 tablespoon lemon zest
2-3 tablespoons heavy cream
Pink food coloring (optional)
Garnish:
Lemon slices
Edible flowers
Directions:
Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat the butter and granulated sugar until light and fluffy, about 3-4 minutes. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and lemon zest.
Add the pink lemonade concentrate to the buttermilk. Gradually add the flour mixture to the butter mixture, alternating with the buttermilk mixture, beginning and ending with the flour mixture. Mix until just combined. If desired, add a few drops of pink food coloring to achieve the desired shade.
Divide the batter evenly among the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pans for 10 minutes, then remove to wire racks to cool completely.
For the lemonade syrup, combine the pink lemonade concentrate and granulated sugar in a small saucepan. Cook over medium heat, stirring constantly, until the sugar is dissolved. Remove from heat and let cool.
For the lemon buttercream frosting, beat the butter until creamy. Gradually add the powdered sugar, beating until smooth. Beat in the lemon juice, lemon zest, and enough heavy cream to reach a spreadable consistency. If desired, add a few drops of pink food coloring.
To assemble the cake, place one cake layer on a serving plate. Brush with lemonade syrup. Repeat with the second cake layer. Top with the third cake layer. Frost the top and sides of the cake with the lemon buttercream frosting.
Garnish with lemon slices and edible flowers. Refrigerate for at least 1 hour before serving.
Prep Time: 40 minutes | Cooking Time: 30 minutes | Total Time: 2 hours
Kcal: 520 kcal | Servings: 12 servings
