Pink Lemonade Layer Cake (Printer-friendly)

Tangy-sweet layered cake featuring pink lemonade sponge and creamy lemon buttercream frosting.

# What You’ll Need:

→ Cake Components

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→ Pink Lemonade Frosting

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# How to Make It:

01 - Preheat oven to 350°F. Grease and line three 8-inch round cake pans with parchment paper.
02 - Whisk together flour, baking powder, baking soda, and salt in a bowl.
03 - Beat butter, oil, and sugar in a large mixing bowl until light and fluffy, approximately 3 minutes.
04 - Beat in eggs one at a time, mixing thoroughly after each addition. Add lemon zest and combine.
05 - Combine buttermilk, lemon juice, and pink lemonade concentrate in a separate bowl.
06 - Alternately add dry ingredients and buttermilk mixture to butter mixture, beginning and ending with dry ingredients. Mix until just incorporated.
07 - Fold in pink food coloring if using, stirring until desired shade is achieved.
08 - Divide batter evenly among prepared pans. Smooth tops and bake for 25-30 minutes until a toothpick inserted in center emerges clean.
09 - Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
10 - Beat butter until creamy. Gradually add powdered sugar, beating well after each addition.
11 - Add pink lemonade concentrate, lemon juice, food coloring, and salt. Beat until light and fluffy.
12 - Place one cake layer on serving plate. Spread with frosting. Repeat with remaining layers. Frost sides and top of cake.
13 - Decorate with lemon slices, edible flowers, or sprinkles if desired. Refrigerate for 30 minutes before slicing for cleaner cuts.

# Expert Tips:

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  • That perfect balance of tart lemon and sweet buttercream makes every bite feel like summer, even in the middle of winter
  • The texture is impossibly moist and tender, thanks to the buttermilk and oil working their magic together
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  • Room temperature ingredients are absolutely crucial, cold eggs or butter will curdle your mixture and affect the final texture
  • Overmixing the batter once the flour is added will make the cake tough, stop as soon as you no longer see dry streaks
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  • Add a teaspoon of citric acid to the frosting if you want that extra tangy punch that really makes people wonder what your secret ingredient is
  • Raspberry lemonade concentrate creates an equally beautiful and delicious variation if you want to switch things up

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