What’s so special about pink lemonade?
What so special about pink lemonade? Well, it most certain isn’t made from pink lemons. I’ve never seen one. Have you? But you have to admit that an ice filled glass of the pink liquid seems a little more special than the yellow variety.
If you were making homemade pink lemonade you might crush (and strain) some raspberries, cranberries or strawberries and add just enough of the juice to give you the light pink color you want in a glass of pink lemonade.
Pink is a relaxing color. Studies have shown that people associate the color pink with sweetness. Maybe that’s why when I had a daughter (after two sons) I dressed her in a lot of pink; just because she was so sweet I’m sure.
There actually are pink lemons and they are grown in southern California. If I ever see them, I will definitely be buying some. The pink in this Minute Maid pink lemonade comes from grapes; I’m thinking maybe from the grape skins since that is where wine gets it color.
The reason I wanted to try to make a pink lemonade cake is that when we were first married either Betty Crocker or Duncan Hines made a pink lemonade cake mix and I use to buy it and thought the cake looked so special.
Most of my cakes these days are from scratch but that cake mix brings back fond memories of my early baking days as a newlywed. Back then I tried multiple times to made the kind of lemon meringue pie my husband liked; and I remember once making a peach cake, from scratch and it split in half before I could even frost it. So what did I do? Well, I crumbled it up and make a cream and with some more fresh peaches turned it into a trifle.
So as the saying goes “when life gives you lemons, make lemonade”; give me a can of pink lemonade and I will make a pink lemonade cake.
BLAST FROM THE PAST: This Very Berry Cake is great for the summer when you can get fresh berries from the market or even better, pick them yourself.
Thawed pink lemonade and milk ready to go in the batter.
This cake has 3/4 cup of butter. Cut it in cubes to add to the bowl. This cake is made different than most that have you creaming the butter and sugar. Read on to find out how to make.
Beat the eggs, thawed lemonade and milk. This is going to get poured into the dry flour/butter mixture.
After the cake is baked, make and frost the cake.
I made some candied lemon peel to garnish the cake.
Pink Lemonade Cake
- 3/4 cup butter cut into slices
- 1 1/2 cups sugar
- 1 tsp. salt
- 4 eggs
- 3/4 cup frozen lemonade concentrate thawed
- 1 teaspoon vanilla extract
- 2 Tbsp. lemon juice
- 2 1/2 cups cake flour
- 2 1/2 teaspoon baking powder
- 1 tablespoon grated lemon rind optional
- 1/2 cup milk
Lemonade Frosting (recipe follows)
- 3 tablespoons butter
- 1 8-ounce package cream cheese
- 2 tablespoons frozen lemonade concentrate thawed
- 1 16-ounce box powdered sugar plus extra if too thin
- zest of one or two lemons
- 2 Tbsp. lemon juice
- Preheat oven 350 F. Coat two (9-inch) round cake pans with nonstick cooking spray.
- In mixing bowl, beat together butter and sugar until well mixed. Add eggs and egg whites, one at a time, beating well after each addition. Add lemonade concentrate and vanilla.
- In small bowl, combine flour, baking powder, baking soda and lemon rind. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture.
- Transfer batter into prepared pans. Bake 18-20 minutes or until wooden pick inserted in center comes out clean. Cool layers on wire racks. Ice with Lemonade Frosting.
- For frosting: In mixing bowl, beat butter and cream cheese. Add lemonade concentrate. Gradually add powdered sugar until creamy.
I adapted this recipe from Grandbaby Cakes blog. I tweaked it a little with more lemon juice and I used a different frosting than her recipe called for.