Name: Pioneer Woman Pink Lemonade Sheet Cake Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 2 ½ cups all-purpose flour; 1 tsp baking powder; ½ tsp baking soda; ½ tsp salt; 1 cup unsalted butter (softened); 1 ¾ cups granulated sugar; 4 large eggs; ½ cup pink lemonade concentrate; ¼ cup fresh lemon juice; 1 tbsp lemon zest; 1 cup buttermilk; 1 tsp vanilla extract; A few drops of pink food coloring (optional); 2 cups powdered sugar; ¼ cup pink lemonade concentrate; 1 tbsp fresh lemon juice; ½ tsp vanilla extract; A few drops of pink food coloring (optional)

Ingredients

2 ½ cups all-purpose flour

1 tsp baking powder

½ tsp baking soda

½ tsp salt

1 cup unsalted butter (softened)

1 ¾ cups granulated sugar

4 large eggs

½ cup pink lemonade concentrate

¼ cup fresh lemon juice

1 tbsp lemon zest

1 cup buttermilk

1 tsp vanilla extract

A few drops of pink food coloring (optional)

2 cups powdered sugar

¼ cup pink lemonade concentrate (for frosting)

1 tbsp fresh lemon juice (for frosting)

½ tsp vanilla extract (for frosting)

A few drops of pink food coloring (optional, for frosting)

Instructions

Step 1: Preheat the oven to 350°F (175°C) and grease a 9×13-inch sheet pan.

Step 2: In a bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate large bowl, beat the butter and sugar until light and fluffy.

Step 3: Add the eggs one at a time to the butter mixture, mixing well after each addition.

Step 4: Stir in the pink lemonade concentrate, lemon juice, lemon zest, vanilla extract, and buttermilk until combined.

Step 5: Gradually add the dry ingredients to the wet ingredients, mixing until you have a smooth batter.

Step 6: If desired, add a few drops of pink food coloring for a brighter shade. Pour the batter into the prepared sheet pan and smooth the top evenly.

Step 7: Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely before frosting.

Step 8: To make the frosting, whisk together powdered sugar, pink lemonade concentrate, lemon juice, vanilla extract, and pink food coloring until smooth. Spread the frosting over the cooled cake and let it set before slicing.

Tips & Variations

Use fresh lemon zest and juice for the best bright citrus flavor.

Substitute buttermilk with yogurt or milk plus a teaspoon of vinegar if you don’t have buttermilk on hand.

Add a handful of fresh raspberries on top of the frosting for extra color and flavor.

To make the cake more vibrant, increase the pink food coloring a drop at a time until desired color is reached.

Storage

Store the frosted cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. If refrigerated, allow the cake to come to room temperature before serving. This cake can also be frozen without frosting; thaw completely before adding the frosting and serving.

FAQs

Can I use regular lemonade instead of pink lemonade concentrate?

Using regular lemonade will add more liquid to the batter and may affect the cake’s texture. It’s best to use the concentrate or reduce other liquids slightly to maintain the right consistency.

Is this cake suitable for making cupcakes?

Yes! You can bake the batter in lined cupcake tins at 350°F (175°C) for about 18-22 minutes, or until a toothpick comes out clean. Adjust the frosting accordingly for individual servings.