Name: Pioneer Woman Pink Lemonade Sheet Cake Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 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)

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 (for frosting)

1 tbsp fresh lemon juice (for frosting)

½ tsp vanilla extract (for frosting)

A few drops of pink food coloring (optional, for frosting)

Instructions

Step 1: Preheat your oven to 350°F and grease a 9×13-inch baking pan.

Step 2: In a bowl, whisk together the flour, baking powder, baking soda, and salt until combined.

Step 3: In a separate large bowl, beat the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.

Step 4: Mix in the pink lemonade concentrate, fresh lemon juice, lemon zest, vanilla extract, and buttermilk until fully incorporated.

Step 5: Gradually stir the dry ingredients into the wet ingredients until smooth. If desired, add a few drops of pink food coloring to enhance the color.

Step 6: Pour the batter into the prepared pan and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan.

Step 7: To make the frosting, whisk together the powdered sugar, pink lemonade concentrate, fresh lemon juice, vanilla extract, and optional pink food coloring until smooth.

Step 8: Spread the frosting evenly over the cooled cake. Let the frosting set before slicing and serving.

Tips & Variations

Use fresh lemon zest and juice for the best bright lemon flavor.

If you don’t have buttermilk, substitute with 1 cup milk mixed with 1 tbsp lemon juice or vinegar, left to sit for 5 minutes.

Add a handful of fresh raspberries or strawberries to the batter for a fruity twist.

Ensure the cake is completely cool before frosting to prevent melting.

FAQs

Can I make this cake dairy-free?

Yes, substitute the butter with a dairy-free margarine and use a plant-based milk with 1 tablespoon of lemon juice as a buttermilk alternative. The flavor will be slightly different but still delicious.

Can I use regular lemonade instead of pink lemonade concentrate?

Pink lemonade concentrate provides a more intense flavor and helps keep the cake moist. If using regular pink lemonade, reduce other liquid ingredients slightly to avoid thinning the batter and expect a milder lemon flavor.