Pink Lemonade Layer Cake

Total Time:
1 hr 8 min
Prep:
25 min
Inactive:
10 min
Cook:
33 min

Yield:
10 to 12 servings
Level:
Easy

Ingredients
  • 1 cup (2 sticks) unsalted butter, softened, plus more, for coating pans
  • 1 (18 1/4-ounce) box white cake mix
  • 1 teaspoon finely grated lemon zest
  • 2 teaspoons vanilla extract
  • 3 tablespoons sweetened pink lemonade drink powder
  • 1 pound confectioners' sugar
  • 5 tablespoons frozen pink lemonade concentrate
  • 1 teaspoon vanilla
  • 1 teaspoon finely grated lemon zest
Directions

Preheat the oven to 350 degrees F. Butter 2 (8-inch) round cake pans and line the bottoms with parchment paper or waxed paper.

Prepare the cake batter according to the package directions. To the batter, stir in the lemon zest, vanilla, and pink lemonade powder. Pour the batter evenly into the prepared pans. Bake until golden and a toothpick inserted into the center of the cake comes out clean, 30 to 35 minutes. Let the cakes cool in the pans for 10 minutes. Carefully turn the cakes out onto a wire rack to cool completely.

While the cake is baking, prepare the frosting by beating together the confectioners' sugar and remaining 1 cup butter until fluffy. Beat in the remaining frosting ingredients until combined.

Transfer one cake to a cake stand or large platter. Using an offset spatula, spread the top of the cake with a layer of frosting. Place the second cake on top of the first. Spread the remaining frosting over the top and sides of both layers.


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4.1 107
Without the videos working outside of the US, it was impossible to know what ingredients went with the icing vs. the cake. PLEASE revise this recipe to make it clear as just the text of this recipe is very confusing. item not reviewed by moderator and published
This cake is the perfect dessert for a summer night's celebration- in this case, the birthday of a 6 year old girl. I really thought about cutting the amount of zest in the cake or icing, and especially the concentrate in the icing, and I decided to do it just the way Paula recommended. I was so glad I did! I couldn't imagine now doing anything differently! It's perfect just as it is! BTW-- we all love you, Paula. None of us is without sin. Hang in there! item not reviewed by moderator and published
My family loved this refreshing summer cake. Best of all it was easy to make. item not reviewed by moderator and published
Really yummy. I cut back on the pink lemonade powder in the cake to taste - 2 tablespoons instead of 3 - and did the same for the frosting. It was really yummy!!! I know I said that before but I was repeating it for emphasis because it was really yummy!!!!! item not reviewed by moderator and published
This cake was so good! Easy to make and was combination of sweet and tart. Loved it. item not reviewed by moderator and published
I made this cake today for Father's Day using Betty Crocker's Supreme Moist white cake mix, and regular Countrytime 'yellow' lemonade mix and yellow frozen lemonade. These were on hand which really made this a breeze! The cake was really pretty mild so the icing, while very sweet, really made the lemon flavor pop! The wonderful point to this recipe is the ease of not having to do this from scratch when we're so busy cooking up a storm for our 'special occasions'. I agree with the baby shower idea - and perhaps even a baby shower WITH the cupcakes that AlainaMarie made, with little plastic 'picks' on top like mini baby bottles and diaper pins. I will enjoy taking the leftovers to the office tomorrow - I think my coworkers will enjoy it and that means I won't be devouring all of these calories over the next week. Enjoy! item not reviewed by moderator and published
Sounds delicious, but I'm wondering if anyone has tried this with a Betty Crocker gluten free mix? I have friends and family members with Celiac and the 2 flavors of BC gluten free get old after a while. Been dying to try flavoring them and wondering if this might work. item not reviewed by moderator and published
I made icing with1 cup of the confectioners sugar, pink lemonade concentrate (3 TBLS, vanilla and "zest", then, drizzled in water, very slowly, until it was "icing consistency". Drizzled this on the cooled cake, and not so sugary. One cup of sugar compared to a pound, is a huge difference in calories too. item not reviewed by moderator and published
I thought this was very good. I wouldn't rate it as excellent, but good enough to make it again. It was a fresh change of pace and something fun for the early summer. I, like others, also thought the icing was a little too sweet. So after adding the 5 Tablespoons of lemonade concentrate, I squeezed some of the fresh lemon juice in the icing, probably about two teaspoons or more. I liked the icing a lot better after that. I think if I make it again I'll try 4 Tablespoons concentrate and 1 Tablespoon fresh lemon juice. What's interesting is the difference in the icing recipe on Paula's website and the one here. I made it as it appears here with two sticks butter. I used Pillsbury white cake mix and think I'll do like others posted and try Duncan Hines the next time to see if it tastes different. I used Country Time pink lemonade mix too. I had no trouble with the cakes rising. Good recipe! item not reviewed by moderator and published
I made these as cupcakes using Betty Crocker's white cake mix. They came out great! I read the reviews that some found the frosting too sweet so I changed 5 tbsp of concentrate in the frosting to 4 and used 1 tbsp of milk. I also added a little pink gel food coloring to kick up the color in the frosting, otherwise they were very bland in color. The frosting was very buttery so don't plan to bring them on a picnic unless you're going to eat them right away! I would make these again.Tasty? What did you think? item not reviewed by moderator and published

Not what you're looking for? Try:

Pink Lemonade Champagne Punch

Recipe courtesy of Sandra Lee