I simply love the uniqueness of this formula and flavor– Pink Lemonade Cake isn't a sweet that you see over and over again, however it ought to be! Only one chomp and you will be persuaded. This stunning cake has a place in your formula record of top picks!

We chose to ice our pink lemonade cake layers with our lemon cream cheddar icing. It compliments this tasty cake superbly, making it a treat that we will swing to for late spring social affairs for a considerable length of time to come. Actually, I have an inclination that I'll be making this cake all year… it's simply that great!

In the same way as other of our scratch formulas, this cake is made utilizing the Reverse Creaming Method of blending. This technique alludes to the request that fixings are included, which is somewhat not the same as the customary way. Cakes made with the turn around creaming technique are marginally denser, and have an awesome smooth quality.




  • 2 1/2 cups (285g) cake flour
  • 1 1/2 cups (300g) sugar
  • 1/2 teaspoon (3g) salt
  • 2 1/2 teaspoon (12g) baking powder
  • 1 1/2 sticks (12 T) (169g) unsalted butter....Cut into 1/2 inch slices onto waxed paper to soften slightly (still very cool
  • to the touch). If it becomes too soft, refrigerate for a few minutes. Do not soften in microwave
  • 4 large eggs
  • 3/4 cup (190g) frozen pink lemonade concentrate (thawed) ( if you cannot find pink, you can use regular frozen lemonade)
  • 1/2 cup (121g) milk
  • 1 Tablespoon (10g) lemon extract
  • zest of 1 lemon
  • pink coloring gel, if you want the cake layers to be pink....we used AmeriColor Deep Pink


  1. Preheat the oven to 350 degrees
  2. Grease and flour two 8 x 2 inch round pans
  3. In the bowl of your mixer add the dry ingredients, flour, sugar, salt and baking powder. Whisk to combine dry ingredients for 30 seconds.
  4. In a separate bowl, add the eggs, Pink Lemonade concentrate, lemon extract, zest & milk.
  5. With the mixer on low speed, add the slices of butter a few pieces at a time to the dry ingredients. Increase the mixer to medium speed and beat until the dry ingredients look crumbly like coarse sand. Scrape sides and bottom of the bowl.
  6. Method is important when using Reverse Creaming. With the mixer on low speed SLOWLY ADD 1/2 of the egg mixture, increase to medium speed for 1 1/2 minutes. The batter will become thick and fluffy. Scrape the bottom and sides of the bowl. ADD THE PINK GEL COLOR, Add the remaining egg mixture in 2 pourings, beating for 20 seconds after each addition.
  7. Bake at 350 degrees for 25 to 30 minutes or until a toothpick inserted into the center comes out clean or with just a few crumbs attached.
  8. Let the cakes cool in the pan 10 minutes, then turn out.
  9. Works well for cupcakes
  10. Makes 7 cups batter

For more detail :

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