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
- 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
- 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
- Preheat oven to 350°. Line bottoms of three greased 8-in. round baking pans with parchment; grease paper.
- In a small bowl, whisk the first 5 ingredients until blended. In a large bowl, cream butter, sugar and lemon zest until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk mixture, beating well after each addition.
- Transfer batter to prepared pans. Bake until a toothpick inserted in center comes out clean, 20-24 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
- For frosting, in a large bowl, beat butter, cream cheese and lemon zest until smooth. Gradually beat in confectioners’ sugar and 1/3 cup lemonade concentrate. If necessary, refrigerate until spreadable, up to 1 hour.
- Place 1 cake layer on a serving plate. Brush 1 tablespoon lemonade concentrate over cake; spread with 1/2 cup frosting. Repeat layers. Top with remaining cake layer; brush remaining lemonade concentrate over top.
- Spread remaining frosting over top and sides of cake.
- Decorate with sprinkles. Refrigerate until serving.