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Pink Lemonade Stand Cake Recipe

Pink Lemonade Stand Cake Recipe

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 YIELD: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

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.

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 Pairings

Sweet White Wine

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