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Pink Lemonade Stand Cake Recipe
Pink Lemonade Stand Cake Recipe photo by Taste of Home

Pink Lemonade Stand Cake Recipe

Publisher Photo
If you love a moist and creamy cake, this is it. Lemon juice and lemonade give the layers a tangy touch, and the subtle pink frosting makes it beautiful. —Lauren Knoelke, Milwaukee, Wisconsin
TOTAL TIME: Prep: 50 min. Bake: 20 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 50 min. Bake: 20 min. + cooling
MAKES: 12 servings

Ingredients

  • 1 cup buttermilk
  • 2 tablespoons lemon juice
  • 2 tablespoons seedless strawberry jam, warmed
  • 2 tablespoons thawed pink lemonade concentrate
  • 2 tablespoons grenadine syrup
  • 1 cup unsalted butter, softened
  • 1-1/4 cups sugar
  • 3 tablespoons grated lemon peel
  • 4 eggs
  • 1/2 teaspoon vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • FROSTING:
  • 1 cup unsalted butter, softened
  • 1 package (8 ounces) cream cheese, softened
  • 1 tablespoon grated lemon peel
  • 4 cups confectioners' sugar
  • 1/3 cup plus 3 tablespoons thawed pink lemonade concentrate, divided
  • Pink sprinkles

Nutritional Facts

1 slice (calculated without optional decorations) equals 732 calories, 39 g fat (24 g saturated fat), 172 mg cholesterol, 291 mg sodium, 91 g carbohydrate, 1 g fiber, 7 g protein.

Directions

  1. Preheat oven to 350°. Line bottoms of three greased 8-in. round baking pans with parchment paper; grease paper.
  2. In a small bowl, whisk the first five ingredients until blended. In a large bowl, cream butter, sugar and lemon peel until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk mixture, beating well after each addition.
  3. Transfer batter to prepared pans. Bake 20-24 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
  4. For frosting, in a large bowl, beat butter, cream cheese and lemon peel until smooth. Gradually beat in confectioners’ sugar and 1/3 cup lemonade concentrate. If necessary, refrigerate until spreadable, up to 1 hour.
  5. Place one cake layer on a serving plate. Brush 1 tablespoon lemonade concentrate over cake; spread with 1/2 cup frosting. Repeat layers. Top with remaining cake layer; brush remaining lemonade concentrate over top.
  6. Spread remaining frosting over top and sides of cake.
  7. Decorate with sprinkles. Refrigerate until serving. Yield: 12 servings.
For cupcakes: Make batter as directed; fill 24 paper-lined muffin cups three-fourths full. Bake in a preheated 350° oven for 16-19 minutes or until a toothpick comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely. Prepare frosting as directed, omitting 3 tablespoons lemonade concentrate for brushing layers; pipe or spread frosting over tops. Yield: 2 dozen cupcakes.
Originally published as Pink Lemonade Stand Cake in Taste of Home June/July 2014

Nutritional Facts

1 slice (calculated without optional decorations) equals 732 calories, 39 g fat (24 g saturated fat), 172 mg cholesterol, 291 mg sodium, 91 g carbohydrate, 1 g fiber, 7 g protein.

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Reviews for Pink Lemonade Stand Cake

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jul. 15, 2014

Wonderful tasting cake. Like a previous reviewer, I, too, will add some food coloring to the cake batter next time. Although it tasted wonderful, the cake itself was kind of a pale gray color and would look more appealing with a bit of pink color. I did have to refrigerate the frosting as it instructed, before spreading, but it worked fine that way. Really good recipe!

MY REVIEW
Reviewed Jul. 14, 2014

Really moist, dense (not heavy) texture, which was lovely. Neither the cake nor the frosting turned out very pink at all for me, so I might add a touch of food coloring next time, though I appreciated that the original baker tried to do without!

MY REVIEW
Reviewed Jun. 15, 2014

This is Good Cake! The grocery store I went to did not carry frozen pink lemonade so I had to use regular frozen lemonade. I love the frosting. I did add a little food coloring to turn it pink. The cake is moist and has great texture and flavor.

MY REVIEW
Reviewed Jun. 14, 2014

This was an amazing cake with a true lemonade flavor. I made it as cupcakes for a bridal shower and received rave reviews from everyone. The cream cheese frosting is a must, but be sure keep refrigerated. I removed them 20 min. prior to serving and frosting soften to the proper consistency.

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