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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


  1. Preheat oven 350 F. Coat two (9-inch) round cake pans with nonstick cooking spray.
  2. 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.
  3. 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.
  4. 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.
  5. For frosting: In mixing bowl, beat butter and cream cheese. Add lemonade concentrate. Gradually add powdered sugar until creamy.

Recipe Notes

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.