Description
Enjoy a zesty and refreshing Pink Lemonade Cake, perfect for summer gatherings! This delightful cake combines the sweet and tangy flavors of pink lemonade with a fluffy frosting, making it a vibrant addition to any dessert table.
Ingredients
Scale
- Cake:
- 1 box white cake mix
- 3 large eggs
- 1/2 cup vegetable oil
- 1 cup water
- 3/4 cup frozen pink lemonade concentrate, thawed
- Pink food coloring (optional)
- Frosting:
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup milk
- 1 teaspoon vanilla extract
- Garnish:
- Fresh lemon slices
- Mint leaves
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, prepare the white cake mix according to package instructions, substituting the water with 3/4 cup pink lemonade concentrate. Add a few drops of pink food coloring if desired for a more vibrant color.
- Divide the batter evenly between the two prepared cake pans. Bake according to package instructions or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- While the cakes are cooling, prepare the frosting. In a large mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, milk, and vanilla extract, beating until smooth and fluffy.
- Once the cakes are completely cool, place one cake layer on a serving plate. Spread a layer of frosting over the top.
- Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting.
- Garnish with fresh lemon slices and mint leaves for a refreshing touch.
Notes
Store leftovers in an airtight container at room temperature for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: As per cake mix instructions
