Pink Lemonade Cake

Pink Lemonade Cake

Summer desserts here we come! Pink Lemonade Cake is perfect for all your Summer parties.


Pink Lemonade Cake #lemonade #cake #cakerecipe #dessert #potluck #partyfoodideas #picnic #easyrecipe #onepandessert


I’m getting excited for Summer! I love to have to have a few go to desserts when I know Summer is almost here.




  • LEMONADE: If you don’t have concentrate, you can use fresh lemonade.
  • FROSTING: If the icing is too thick, add a little milk to thin it out. A tablespoon at a time.
  • STORAGE: Make sure your cake is in an airtight container.



Pink Lemonade Cake

Pink Lemonade Cake


  • 1 1/2 sticks butter, slightly chilled and cut into slices
  • 2 1/2 cups cake flour
  • 1 1/2 cups sugar
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 4 large eggs
  • 3/4 cup frozen pink lemonade concentrate, thawed
  • 1/2 cup milk, at room temperature
  • 2 teaspoons vanilla
  • Pink or red food coloring, optional
  • Frosting:
  • 2 sticks unsalted butter, at room temperature
  • Pinch salt
  • 3 cups powdered sugar
  • 1/4 cup frozen pink lemonade concentrate, thawed
  • 1 teaspoon vanilla
  • Pink food coloring, optional


  1. For the cake: Preheat the oven to 350 degrees F and grease a 9-by 13-inch baking dish.
  2. Add the flour, sugar, baking powder and salt to the bowl and mix on low speed to combine.
  3. Next, slowly add in the butter slices and allow to mix until the flour resembles coarse crumbs.
  4. While the butter mixes, in a separate bowl whisk together the eggs, pink lemonade, milk, lemon extract and vanilla extract.
  5. With the mixer still on low speed, add the egg mixture in three batches, allowing the liquid to combine into the dry ingredients until fully incorporated. If desired, stir in a few drops of pink or red food coloring to create a light pink color.
  6. Spread the batter evenly into the prepared pan and bake until a toothpick inserted into the center comes out mostly clean with a few crumbs, 30 to 35 minutes. Cool in the pan on a wire rack until room temperature. While cooling, prepare the frosting.
  7. For the frosting: Combine the butter and salt in the stand mixer on low speed. Slowly add the confectioners' sugar in small amounts until all is added, and then turn the speed to medium-high to combine. Add the pink lemonade concentrate and lemon extract and mix until fluffy. Add in the food coloring at this point if desired.
  8. Once the cake is fully cooled, ice with the frosting.


Did you try our Pink Lemonade Cake? What did you think? Did you love it? We would love to hear from you! Please leave us a comment below or tag us on Instagram





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4 thoughts on “Pink Lemonade Cake”

  1. I love pink lemonade so I have to try this cake! Thank you so much for sharing your recipe at the Senior Salon Pit Stop! I’m excited to be featuring you at Monday’s party. Congrats! Pinned
    Maria @

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