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.
Ingredients
Scale
Cake
- 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)
Frosting
- 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)
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
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 350
- Sugar: 38g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0.5g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg
Keywords: Pink Lemonade Sheet Cake, Lemon Dessert, Summer Cake, Lemonade Cake, Pioneer Woman Cake
