Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping

pink lemonade cake

(2 RATINGS)
310 Pinches 5 Photos
KimmiK avatar
Cullowhee, NC
Updated on Oct 8, 2011

Mmmmm! Refreshing summertime in a cake!

Rate
prep time
cook time
method ---
yield 10 serving(s)

Ingredients

  • HOMEMADE CAKE:
  • 1 1/2 cups sugar
  • 6 tablespoons butter, softened
  • 1 tablespoon lemon zest, grated
  • 3 tablespoons lemonade or pink lemonade concentrate, frozen, thawed
  • 2 teaspoons pure vanilla extract
  • 2 large eggs
  • 2 large egg whites
  • 2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/4 cups buttermilk
  • CHEATER CAKE:
  • 1 box white cake mix, pudding in the mix
  • 2 tablespoons lemon zest, grated
  • LEMON CURD FILLING:
  • 3/4 cup sugar
  • 3 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1/2 cup cranberry juice cocktail
  • 3 tablespoons lemon juice, fresh
  • 1 large egg
  • 2 large egg yolks
  • 3 - red food coloring drops
  • TO MAKE THE FROSTING:
  • 1 cup sugar
  • 2 tablespoons sugar
  • 1/4 cup lemon juice, fresh
  • 1 tablespoon light corn syrup
  • 4 large egg whites
  • 3 - red food coloring drops
  • CANDIED LEMON ZEST:
  • 2 - lemons
  • 1/2 cup sugar
  • 1/2 cup water

How To Make pink lemonade cake

  • Step 1
    TO MAKE HOMEMADE CAKE: Preheat oven to 350 degrees F. In large bowl, mix first 5 ingredients (sugar to vanilla) with electric mixer until light & fluffy. Add eggs & egg whites, 1 at a time, beating well after each addition. Combine dry ingredients in separate bowl—whisk together well. Alternate adding flour mixture & buttermilk, a little at a time. Beat well after each addition. Begin & end with flour mixture. Pour batter into 2 - 9" round cake pans that are coated with cooking spray. Sharply tap pans on counter a couple of times to remove air bubbles. Bake for 50 minutes. NOTE: Cakes will NOT brown. They will remain pale with slightly golden edges-sort of like a Twinkie. Cool in pans for 10 minutes on wire rack, then turn them out directly onto racks to continue cooling. Cool completely. OR MAKE CHEATER CAKE: Make cake according to directions on back of box & add 2 Tbsp of lemon zest to the mix.
  • Step 2
    TO MAKE LEMON CURD FILLING: Combine sugar, cornstarch, salt, cranberry juice, lemon juice, egg & yolks in a medium heavy Saucepan. Cook over medium heat, whisking constantly, until the mixture becomes very thick, 5 - 7 minutes. Continue to cook & stir until the mixture boils, then stir for 30 seconds more. Transfer to a bowl over an ice bath to cool; add food coloring. Stir occasionally until completely cool, then cover with plastic wrap, pressing it onto the surface to prevent a skin from forming, & store in the fridge (filling can be made up to a day in advance & stored in the fridge). Trim domed tops from cakes & place one on a serving platter; spread cold lemon filling over the surface 1/2" from the edge. Top with second cake & place in the fridge while preparing frosting.
  • Step 3
    TO MAKE FROSTING: Combine 1 C sugar, lemon juice & corn syrup in a small heavy saucepan over medium-high heat. Stir until sugar dissolves; remove spoon. Brush insides of pan with a wet pastry brush to remove any sugar crystals & place a candy thermometer into the mixture. Boil (do not stir) until the syrup registers 230 degrees F, about 2 minutes. While the syrup cooks, whisk the egg whites & remaining 2 Tbsp sugar with an electric mixer until soft peaks form. With the mixer on low speed, pour the sugar mixture into the egg whites in a slow, steady stream. Increase speed to high & beat until the mixture is thick & glossy, 5 minutes. Tint frosting with food coloring, then frost cake immediately. Garnish with Candied Lemon Zest.
  • Step 4
    CANDIED LEMON ZEST: With a sharp vegetable peeler, cut long strips of zest from lemons, being sure not to take any of the bitter white pith. Slice the strips into 1/8" long strands. Bring sugar & water to a boil in a small saucepan; add the zest & simmer until translucent, about 20 minutes. Remove from heat & let cool in the syrup. Strain zest & use for garnish. Use the syrup for drinks or on pancakes. You can refrigerate both for two weeks.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Comment & Reviews

Comments and reviews are disabled on unpublished recipes.
ADVERTISEMENT
Just A Pinch Sweepstakes