| Level: | Easy |
| Total: | 1 hr |
| Active: | 25 min |
| Yield: | 12 servings |
Ingredients
- 1 1/2 sticks unsalted butter, slightly chilled and cut into slices, plus more for greasing
- 2 1/2 cups cake flour, sifted
- 1 1/2 cups granulated sugar
- 2 1/2 teaspoons baking powder
- 1 teaspoon kosher salt
- 4 large eggs
- 3/4 cup frozen pink lemonade concentrate, thawed
- 1/2 cup milk, at room temperature
- 1 tablespoon lemon extract
- 1 teaspoon pure vanilla extract
- Pink or red food coloring, optional
- 2 sticks unsalted butter, at room temperature
- Pinch kosher salt
- 3 cups confectioners’ sugar
- 1/4 cup frozen pink lemonade concentrate, thawed
- 3/4 teaspoon lemon extract
- Pink food coloring, optional
- Lemon slices and straws, for decorating, optional
Instructions
- For the cake: Preheat the oven to 350 degrees F and grease a 9-by 13-inch baking dish.
- Add the flour, granulated sugar, baking powder and salt to the bowl of a stand mixer and mix on low speed to combine.
- Next, slowly add in the butter slices and allow to mix until the flour resembles coarse crumbs.
- While the butter mixes, in a separate bowl whisk together the eggs, pink lemonade, milk, lemon extract and vanilla extract.
- With the mixer still on low speed, add the egg mixture in three batches, allowing the liquid to combine into the dry ingredients until fully incorporated. If desired, stir in a few drops of pink or red food coloring to create a light pink color.
- Spread the batter evenly into the prepared pan and bake until a toothpick inserted into the center comes out mostly clean with a few crumbs, 30 to 35 minutes. Cool in the pan on a wire rack until room temperature. While cooling, prepare the frosting.
- For the frosting: Combine the butter and salt in the stand mixer on low speed. Slowly add the confectioners’ sugar in small amounts until all is added, and then turn the speed to medium-high to combine. Add the pink lemonade concentrate and lemon extract and mix until fluffy. Add in the food coloring at this point if desired.
- Once the cake is fully cooled, ice with the frosting and decorate with lemon slices and straws, if desired.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 588 |
| Total Fat | 29 g |
| Saturated Fat | 18 g |
| Carbohydrates | 79 g |
| Dietary Fiber | 1 g |
| Sugar | 56 g |
| Protein | 5 g |
| Cholesterol | 134 mg |
| Sodium | 277 mg |
| Serving Size | 1 of 12 servings |
| Calories | 588 |
| Total Fat | 29 g |
| Saturated Fat | 18 g |
| Carbohydrates | 79 g |
| Dietary Fiber | 1 g |
| Sugar | 56 g |
| Protein | 5 g |
| Cholesterol | 134 mg |
| Sodium | 277 mg |
Reviews
The first time I made this cake it was SO delicious- I had to use limeade though. My family wanted it again and I don’t know what I may have done differently, but the cake was dry. The frosting is sooo good I’m going to keep it for my go to
This is not the usual way to make a cake and it showed. By the time the butter is coarse crumbs the gluten in the cake flour is going to make a rubbery cake and it did. If I make this again I would make it like a regular cake. Cream butter and sugar, add eggs and alternate dry and wet. It had good flavor, but texture was weird. Might be one too many eggs as well!
Awful!!! I followed directions and thought to myself that a tablespoon of lemon extract is too much extract, AND IT IS TOO MUCH EXTRACT. The batter had a bad aftertaste that I hoped would bake out of the cake. It did not.
This is tangy and delicious.
My alterations: 1) I added 4 Tbsp more of the lemonade concentrate in the frosting to give it a little more punch. 2) I added cake enhancer (always) to make the cake moist. 3) I split the batter into 2 round cake pans for a layered cake – reduce the cooking time by 5 mins for this.
Make it according to the directions. Cake rose only an inch high. It tasted good but was not very impressive looking. I made it for Easter brunch and was disappointed.
Would using lemon juice taste less artificial than lemon extract? If using lemon juice will it be lemony enough?
Is it too artificialy flavored?
Easy and delicious!