Description
This Pioneer Woman Pink Lemonade Sheet Cake is a delightful, moist lemon-flavored cake with a vibrant pink hue, perfect for spring and summer gatherings. Infused with pink lemonade concentrate and fresh lemon juice, this cake balances sweet and tangy flavors, topped with a luscious pink lemonade frosting that adds a refreshing finish.
Ingredients
Scale
Dry Ingredients
- 2 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
Wet Ingredients
- 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)
Frosting
- 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)
Instructions
- Preheat: Preheat the oven to 350°F (175°C) and grease a 9×13-inch sheet pan thoroughly to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to ensure even distribution of leavening agents and salt.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, which helps create a tender crumb.
- Add Eggs: Add the eggs one at a time to the butter-sugar mixture, beating well after each addition to incorporate air and ensure smooth batter.
- Add Lemon Flavors and Buttermilk: Stir in pink lemonade concentrate, fresh lemon juice, lemon zest, vanilla extract, and buttermilk, mixing until all ingredients are combined and the batter is smooth.
- Combine Dry and Wet Ingredients: Gradually add the flour mixture to the wet ingredients, mixing gently until the batter is smooth and consistent without overmixing.
- Add Food Coloring: If using, add a few drops of pink food coloring to achieve a brighter pink color, then pour the batter evenly into the prepared sheet pan and smooth the top for even baking.
- Bake: Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
- Cool Cake: Remove the cake from the oven and allow it to cool completely in the pan before applying frosting to prevent melting.
- Make Frosting: In a small bowl, whisk together powdered sugar, pink lemonade concentrate, fresh lemon juice, vanilla extract, and pink food coloring until the frosting is smooth and spreadable.
- Frost Cake: Spread the prepared frosting evenly over the cooled cake and let it set before slicing to allow the flavors to meld and the frosting to firm up.
Notes
- Use fresh lemon juice and zest for the best lemon flavor and brightness.
- Pink food coloring is optional but enhances the cake’s appealing pink color.
- Ensure the cake is completely cool before frosting to prevent the frosting from melting.
- Store leftover cake covered at room temperature for up to 3 days or refrigerated for up to 5 days.
- This cake can be made a day ahead; refrigerate and bring to room temperature before serving.
- For a dairy-free option, substitute buttermilk with almond milk mixed with a teaspoon of lemon juice and use dairy-free butter.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: pink lemonade cake, sheet cake, lemon dessert, Pioneer Woman recipe, pink cake, lemon sheet cake, summer cake
