Print Options

Back to Pink Lemonade Stand Cake >

Include these items:

Select reviews >

Taste of Home Logo

Pink Lemonade Stand Cake

 Pink Lemonade Stand Cake
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
12 ServingsPrep: 50 min. Bake: 20 min. + cooling


  • 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 McCormick® Pure Vanilla Extract
  • 2-1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 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

2 of 2

Pink Lemonade Stand Cake (continued)


  • Preheat oven to 350°. Line bottoms of three greased 8-in. round
  • baking pans with parchment paper; grease paper.
  • 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.
  • 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.
  • 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.
  • 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.
  • Spread remaining frosting over top and sides of cake.
  • 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.
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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.