Pink Lemonade Cake Recipe

This month I thought I would share with you one of my new favorite recipes! It is so delicious especially for those lemon lovers. I made mine a little brighter pink to match the outside of the cakes theme which is Moroccan.



  • 1 cup butter
  • 4 eggs
  • 3 1/3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 cups sugar
  • Pink food coloring
  • 1 1/3 cups milk
  • 1/4 cup frozen lemonade concentrate, thawed
  • 2 teaspoon pure lemon extract
  • Lemon zest from 1 lemon
  • ½ tablespoon lemon juice from lemon


  1. Preheat the oven to 350 degrees F .Grease two 9 x 2-inch round cake pans and lightly dust with flour mix (I use a 50/50 mix of all-purpose flour and icing sugar), remove excess.
  2. Sift 3-1/3 cups flour, baking powder, and salt and set aside. Beat butter with mixer on medium for 30 seconds, then add sugar, about 1/4 cup at a time, beating on medium until well combined. Scrape down side of bowl and beat for 2 more minutes.
  3. Add food coloring just a little bit at a time til you achieve the color you are wanting; beat til all cake mixture is one color, no streaking. Add eggs one at a time, beating well after each addition.
  4. In small bowl stir together milk, lemonade concentrate, extract, lemon zest and juice. Alternate flour mix and milk mixture to the butter mixture, beating on low after each addition until combined.
  5. Now add fully combined mixture to both pans evenly. Bake approxiately 35 minutes, check with skewer. If skewer comes out clean, cake is done. Cake should spring back and have a slightly brown top. Cool in pans, then wrap in cling wrap and place in freezer overnight. Thaw cake next day, level and stack using your choice of filling. I used a light lemon buttercream with lemon curd, YUM!

This is not my recipe it is a combination of a few different ones I found but one that works for me. I hope you love it as much as my family does.