Pink Lemonade Cake

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This Pink Lemonade Cake is absolutely amazing. With a burst of lemon, this moist cake has lemon in the cake and the frosting. Decorated with lemon slices there is no doubt that this lemon-flavored cake is going to be a hit.

Prep Time15

Cook Time27

Total Time42

Course: Dessert

Cuisine: American

Keyword: pink lemonade cake

Servings:

Calories: 1105kcal

Author: Jill

Ingredients

cake ingredients:

2 boxes white cake mix
8 large Egg whites
2 ½ Cup water
1 Cup canola oil
3 Tablespoons fresh lemon juice
1 lemon zested
Yellow and Pink Gel food coloring

Vanilla Frosting

3 Cup unsalted butter softened
6 Cup powdered sugar
5 Tablespoons heavy whipping cream
2 Tablespoons lemon extract
1 lemon zested
Lemon slices for garnish

Instructions

Cake directions

Preheat oven to 350 and spray cake pans with pam baking spray.
Using a hand mixer and large bowl, beat all cake ingredients until combined and smooth.
Divide the cake batter into 2 bowls.
Mix in 2-3 drops of yellow food coloring into one bowl and mix to get a pale yellow color.
Mix in 2-3 drops of pink food coloring into the second bowl and mix to get a pale pink color.
Drop scoops of the colored batters into the cake pans.
Place into the oven and back for 28-32 minutes or until a toothpick comes out clean.
Allow to cool completely.

Frosting directions

Using a standing mixer, beat all ingredients except for the colors until combined and smooth but stiff with peaks.
Scoop 1 C lemon frosting into the last piping bag with a star tip.

Building the cake directions:

Place one cake layer onto the cake board and cut the dome off the cake to make an even layer.
Repeat step with other two layers.
Scoop 1 Cup of lemon frosting onto the bottom layer and spread evenly.
Place the second cake layer on top and spread evenly 1 more cup of frosting.
Place the last layer of cake on top.
Use the remaining lemon frosting and frost entire cake.
Pipe dollops of frosting onto the top.
Place lemon slices on top.
Cut and enjoy!

Nutrition