Name: Pioneer Woman Pink Lemonade Sheet Cake Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 2 ½ cups all-purpose flour; 1 tsp baking powder; ½ tsp baking soda; ½ tsp salt; 1 cup unsalted butter, softened; 1 ¾ cups granulated sugar; 4 large eggs; ½ cup pink lemonade concentrate; ¼ cup fresh lemon juice; 1 tbsp lemon zest; 1 cup buttermilk; 1 tsp vanilla extract; A few drops of pink food coloring (optional); 2 cups powdered sugar; ¼ cup pink lemonade concentrate; 1 tbsp fresh lemon juice; ½ tsp vanilla extract; A few drops of pink food coloring (optional)

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If you are looking for a dessert that bursts with bright, tangy sweetness and a moist, tender crumb, the Pioneer Woman Pink Lemonade Sheet Cake is a total game-changer. It’s a perfect blend of classic Southern comfort and refreshingly zesty lemon flavor, all wrapped up in a visually stunning pink hue that instantly cheers up any gathering. This cake strikes a splendid balance of flavors, featuring the perfect hint of citrus from pink lemonade concentrate, fresh lemon juice, and lemon zest, making it an irresistible treat for warm-weather celebrations or anytime you crave a lively, fruity dessert.

Pioneer Woman Pink Lemonade Sheet Cake Recipe - Recipe Image

Ingredients You’ll Need

Believe me, the magic of the Pioneer Woman Pink Lemonade Sheet Cake is in its simplicity. Each ingredient plays a crucial role in creating that moist texture and vibrant pink color while delivering a perfectly balanced flavor profile.

2 ½ cups all-purpose flour: The essential base for your cake’s structure and tenderness.
1 tsp baking powder: Helps the cake rise beautifully, creating a soft crumb.
½ tsp baking soda: Works alongside baking powder for the perfect fluffiness.
½ tsp salt: Balances the sweetness and enhances all other flavors.
1 cup unsalted butter (softened): Adds rich flavor and ensures moistness.
1 ¾ cups granulated sugar: Sweetens the cake just right without overpowering the lemon.
4 large eggs: Bind everything together and add to the cake’s tender texture.
½ cup pink lemonade concentrate: Brings that signature pink lemonade tang and color.
¼ cup fresh lemon juice: Adds bright, fresh citrus notes that really lift the flavor.
1 tbsp lemon zest: Intensifies the lemon fragrance and taste.
1 cup buttermilk: Enhances the cake’s moistness and provides a subtle tang.
1 tsp vanilla extract: Rounds out the flavor with a touch of warmth.
A few drops of pink food coloring (optional): For an extra vibrant pink color if desired.
2 cups powdered sugar: Necessary for a luscious, sweet frosting.
¼ cup pink lemonade concentrate (for frosting): Continues the pink lemonade flavor in the frosting.
1 tbsp fresh lemon juice (for frosting): Adds tang to the icing for perfect balance.
½ tsp vanilla extract (for frosting): Provides depth to the sweet glaze.
A few drops of pink food coloring (for frosting, optional): Matches frosting color to the cake for a stunning look.

How to Make Pioneer Woman Pink Lemonade Sheet Cake

Step 1: Preheat and Prepare Your Pan

Start by preheating your oven to 350°F (175°C) and greasing a 9×13-inch sheet pan thoroughly. This step ensures your cake bakes evenly and won’t stick, setting the stage for a perfect rise and easy removal.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Combining these dry ingredients separately ensures even distribution throughout the batter, which helps your cake rise uniformly and keeps every slice tender.

Step 3: Cream Butter and Sugar

In a large bowl, beat the softened butter and granulated sugar until the mixture is light and fluffy. This takes about 3-5 minutes and creates air pockets necessary for a soft cake. It’s what gives the Pioneer Woman Pink Lemonade Sheet Cake its marvelous texture.

Step 4: Add Eggs One at a Time

Next, add eggs individually, mixing well after each addition. This method allows the eggs to fully integrate into the buttery batter, creating a smooth, consistent mixture that holds a delicate crumb when baked.

Step 5: Stir in Liquids and Flavors

Pour in the pink lemonade concentrate, fresh lemon juice, lemon zest, vanilla extract, and buttermilk. Mix these gently until just combined to keep the batter light while infusing it with the signature zesty, tangy flavors that make this sheet cake so refreshing and delightful.

Step 6: Combine Dry and Wet Ingredients, Add Color

Gradually add the whisked dry ingredients to your wet mixture, stirring until the batter is smooth and uniform. If you want that iconic bright pink shimmer, add a few drops of pink food coloring and mix well. Pour the batter into your prepared sheet pan, smoothing the top to ensure even baking.

Step 7: Bake and Cool

Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Once baked, remove from the oven and allow the cake to cool completely in the pan. Cooling fully is crucial for setting the texture and ensuring your frosting spreads smoothly without melting.

Step 8: Make the Frosting and Ice the Cake

Whisk together powdered sugar, pink lemonade concentrate, fresh lemon juice, vanilla extract, and optional pink food coloring until silky and spreadable. Once the cake is cooled, generously spread the frosting on top, then let it set before slicing for that classic, irresistible Pioneer Woman Pink Lemonade Sheet Cake finish.

How to Serve Pioneer Woman Pink Lemonade Sheet Cake

Garnishes

Simple garnishes like thin lemon slices, a sprinkle of lemon zest, or fresh mint leaves add an elegant pop of color and a hint of fresh aroma that complements the cake’s citrus essence beautifully. These touches make your presentation shine without overwhelming the delicate pink lemonade flavor.

Side Dishes

Pairing this cake with light sides like fresh berries, a scoop of vanilla ice cream, or a dollop of whipped cream turns it into a full-on dessert experience. The acidity and brightness of the cake balance sweet, creamy accompaniments to elevate every bite.

Creative Ways to Present

For a party, cut the sheet cake into small squares and serve on a platter with decorative toothpicks topped with tiny fresh lemon wedges. Alternatively, layer pieces with fresh strawberries or raspberries for a fresh fruit trifle that celebrates the cake’s irresistible pink lemonade charm.

Make Ahead and Storage

Storing Leftovers

Leftover Pioneer Woman Pink Lemonade Sheet Cake keeps beautifully covered at room temperature for up to two days or refrigerated for about a week. Make sure to keep it in an airtight container or wrapped tightly in plastic wrap to maintain its moist texture and vibrant flavor.

Freezing

You can freeze this cake for up to two months by wrapping it well in plastic wrap and aluminum foil to protect it from freezer burn. When ready to enjoy, thaw it overnight in the refrigerator and bring to room temperature before frosting if you freeze it unfrosted.

Reheating

If you prefer your slice warmed, gently heat a piece in the microwave for 10-15 seconds. This makes the cake even more tender and the tangy lemon flavor a little more pronounced, giving you that fresh-baked feeling with minimal effort.

FAQs

Can I use regular lemonade instead of pink lemonade concentrate?

Pink lemonade concentrate is key to getting that concentrated flavor and color. Using regular lemonade might water down the taste and dull the pink color, but you could experiment by reducing the liquid elsewhere if you must substitute.

Is it necessary to add pink food coloring?

Not at all! The pink lemonade concentrate naturally colors the cake with a subtle pink hue, but adding food coloring enhances the vibrancy and visual appeal, especially if you want that signature bright pink look.

Can this cake be made gluten-free?

You can try replacing the all-purpose flour with a gluten-free blend that measures cup-for-cup. Keep in mind, texture may vary slightly, so use a blend formulated for cakes for the best results.

How long does this cake stay fresh?

This cake stays fresh for up to five days when stored properly in an airtight container in the refrigerator. The frosting and buttermilk in the batter help keep it moist longer than many similar cakes.

Can I bake this in a round cake pan instead of a sheet pan?

Absolutely! If you want a layered cake, you can bake the batter in two 9-inch pans. Adjust baking time to around 25-30 minutes, and use a toothpick to check for doneness.

Final Thoughts

If you’ve never tried the Pioneer Woman Pink Lemonade Sheet Cake, you are truly missing out on a real taste of sunshine and Southern charm in every bite. Its perfect balance of tangy and sweet, alongside its vibrant pink color, will quickly make it a new family favorite. I encourage you to dive into this recipe and watch how it lights up your dessert table and your guests’ smiles alike.

Pioneer Woman Pink Lemonade Sheet Cake Recipe

★★★★★

5.1 from 28 reviews

Author: Lily
Total Time: 55 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

This refreshing and vibrant Pioneer Woman Pink Lemonade Sheet Cake blends tangy pink lemonade flavors with a moist, tender crumb. Perfect for spring and summer gatherings, it features a soft pink cake infused with lemon zest and a creamy pink lemonade glaze, making it a delightful twist on traditional lemon desserts.

Instructions

Prepare the oven and pan. Preheat the oven to 350°F (175°C) and grease a 9×13-inch sheet pan to prevent sticking.
Mix dry ingredients. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined to ensure even rising.
Cream butter and sugar. In a large bowl, beat the softened unsalted butter with granulated sugar until the mixture is light and fluffy, creating a perfect base for the cake.
Add eggs. Incorporate the eggs one at a time into the butter-sugar mix, beating well after each addition to maintain a smooth batter.
Combine wet ingredients. Stir in the pink lemonade concentrate, fresh lemon juice, lemon zest, vanilla extract, and buttermilk to infuse the batter with vibrant lemon flavor.
Combine wet and dry. Gradually add the dry ingredients to the wet mixture, mixing until smooth and free of lumps.
Add color (optional). If desired, add a few drops of pink food coloring to deepen the cake’s pink hue. Pour the batter into the prepared sheet pan and smooth the surface evenly.
Bake. Bake the cake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean, indicating it is fully cooked.
Cool the cake. Allow the cake to cool completely in the pan before frosting to prevent the glaze from melting.
Prepare frosting. In a small bowl, whisk together powdered sugar, pink lemonade concentrate, fresh lemon juice, vanilla extract, and pink food coloring until smooth and creamy.
Frost the cake. Spread the frosting evenly over the cooled cake and let it set for a few minutes before slicing and serving.

Notes

For best flavor, use freshly squeezed lemon juice and zest.
Pink food coloring is optional and only used to enhance the cake’s pink appearance.
Ensure the cake is completely cool before frosting to prevent the glaze from becoming runny.
Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.
This cake freezes well; wrap tightly and freeze for up to 2 months.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American