I’ve got sweet and tangy, farm-stand fresh Pink Lemonade cakes for you today. So pull up a front porch rocker and get ready to enjoy the appeal of this summertime sensation.

  • Total Time -50 min
  • Total serving-12
  • Ingredients of Pink Lemonade cakes
  • 1 cup buttermilk
  • 2 tablespoons lemon juice
  • 2 tablespoons seedless strawberry jam, warmed
  • 2 tablespoons thawed pink lemonade concentrate
  • 2 tablespoons grenadine syrup
  • 1 cup unsalted butter, softened
  • 1-1/4 cups sugar
  • 3 tablespoons grated lemon zest
  • 4 large eggs, room temperature
  • 1/2 teaspoon vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • FROSTING:
  • 1 cup unsalted butter
  • 1 package (8 ounces) cream cheese
  • 1 tablespoon grated lemon zest
  • 4 cups confectioners’ sugar
  • 1/3 cup plus 3 tablespoons thawed pink lemonade concentrate
  • Pink sprinkles

Also Read: Sour Cream Pound Cake

Directions of Pink Lemonade cakes

  1. Preheat the oven to 350 °. Line bottom of three greased 8 inches. round pans with parchment; bold paper.
  2. In a small bowl, whisk the first 5 ingredients until well blended. In aother bowl, cream the butter, sugar and lemon zest until light and fluffy.
  3. Add eggs one by one beating well after each addition. Stir in vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; add to the cream mixture alternately with the buttermilk mixture, beating well after each addition.
  4. Transfer the dough to the prepared molds. Bake until a toothpick inserted in the center comes out clean, 20 to 24 minutes.
  5. Let cool in pans for 10 minutes before removing them from racks; remove the paper. Cool completely. For the frosting, in a large bowl, beat the butter, cream cheese and lemon zest until smooth.
  6. Gradually stir in icing sugar and 1/3 cup of lemonade concentrate. If necessary, refrigerate until spreadable, up to 1 hour.
  7. Place 1 layer of cake on plate. Brush 1 tablespoon lemonade concentrate on the cake; spread with 1/2 cup of frosting.
  8. Repeat the layers. Top with the remaining cake layer; brush the rest of the lemonade concentrate.
  9. Spread the remaining frosting over the top.
  10. Decorate with glitter. Refrigerate until ready to serve.

 

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