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Pink Lemonade Layer Cake

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This Pink Lemonade Layer Cake is a showstopping summer dessert with pastel pink layers, zesty citrus aroma, and a light, fluffy crumb. It’s easy to make, bursting with real lemon and strawberry flavor, and perfect for parties or celebrations.

Ingredients

Scale
  • 2 1/2 cups (310g) all-purpose flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 cups (300g) granulated sugar
  • 2 tbsp lemon zest (from about 2 large lemons)
  • 1/2 cup (120ml) neutral oil (canola or vegetable)
  • 1/2 cup (115g) unsalted butter, softened
  • 4 large eggs, room temperature
  • 2/3 cup (160ml) buttermilk, room temperature
  • 1/2 cup (120ml) fresh lemon juice (about 2–3 lemons)
  • 1/2 cup (120ml) fresh strawberry puree
  • 1–2 drops pink food coloring (optional)
  • 1 tsp pure vanilla extract
  • For the Pink Lemonade Frosting:
  • 1 cup (230g) unsalted butter, softened
  • 4 cups (480g) powdered sugar, sifted
  • 2 tbsp lemon juice
  • 2 tbsp strawberry puree
  • 1/2 tsp lemon zest
  • Pinch of salt
  • 1–2 tbsp heavy cream or milk (as needed for consistency)
  • 1–2 drops pink food coloring (optional)
  • Optional Garnishes:
  • Thin lemon slices
  • Fresh strawberries, halved
  • Edible flowers (pansies or violas)
  • Sprinkles or sanding sugar

Instructions

  1. Preheat oven to 350°F (175°C). Line the bottoms of three 8-inch cake pans with parchment paper and lightly grease the sides.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, combine sugar and lemon zest. Rub together with fingers until fragrant. Add oil and softened butter. Beat with an electric mixer on medium until creamy and light, about 2-3 minutes.
  4. Beat in eggs, one at a time, scraping down the bowl after each addition. Add vanilla extract.
  5. In a separate bowl or large measuring cup, stir together buttermilk, lemon juice, and strawberry puree. Add food coloring if using.
  6. With the mixer on low, add the flour mixture in three additions, alternating with the buttermilk-lemon-strawberry mixture. Start and end with flour. Mix just until combined.
  7. Evenly divide the batter between prepared pans. Smooth the tops with a spatula. Bake for 22-26 minutes, or until a toothpick inserted in the center comes out clean.
  8. Let cakes cool in the pans for 10 minutes, then run a butter knife around the edges and gently turn onto wire racks. Peel off parchment paper and cool completely.
  9. For the frosting: In a large bowl, beat softened butter until creamy and pale, about 2 minutes. Gradually add powdered sugar, beating on low. Add lemon juice, strawberry puree, lemon zest, and a pinch of salt. Beat on high for 2-3 minutes, adding heavy cream or milk as needed for a silky, spreadable consistency. Adjust color with food coloring if desired.
  10. To assemble: Place the first cake layer on a serving plate. Spread about 3/4 cup frosting on top. Repeat with the second and third layers. Spread a thin crumb coat around the sides and top. Chill for 15-20 minutes, then finish with a thick layer of frosting. Decorate with lemon slices, strawberries, and edible flowers if desired.

Notes

For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use vegan butter and plant-based milk. If cakes dome, trim tops for even stacking. Chill cake before slicing for clean cuts. The cake layers can be made ahead and frozen. The strawberry puree gives a natural pink color, but beet powder or raspberry puree can deepen the hue.

Nutrition

Keywords: pink lemonade cake, summer dessert, layer cake, lemon cake, strawberry cake, party cake, easy cake recipe, birthday cake, picnic dessert, homemade cake

Find it online: https://magnetmeal.com/pink-lemonade-layer-cake-recipe-easy-stunning-summer-party-dessert/