Description

This Pioneer Woman Pink Lemonade Sheet Cake is a bright and tangy dessert perfect for spring and summer gatherings. Featuring a moist lemon-flavored cake infused with pink lemonade concentrate and a creamy pink lemonade frosting, it offers a refreshing twist on a classic sheet cake that’s sure to impress at any celebration.

Ingredients

Scale

Cake 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)

Frosting Ingredients

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

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan to prevent the cake from sticking.
Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined.
Cream Butter and Sugar: In a separate large bowl, beat the softened butter and granulated sugar together until the mixture becomes light and fluffy. Then, add the eggs one at a time, beating well after each addition for a smooth consistency.
Add Wet Ingredients: Incorporate the pink lemonade concentrate, fresh lemon juice, lemon zest, vanilla extract, and buttermilk into the butter mixture, mixing until combined thoroughly.
Combine Dry and Wet Ingredients: Gradually stir the dry flour mixture into the wet ingredients until the batter is smooth and uniform. Add pink food coloring if you desire a more vibrant pink hue.
Bake the Cake: Pour the batter into the prepared pan and bake for 30 to 35 minutes. Test doneness by inserting a toothpick into the center; it should come out clean. Allow the cake to cool completely in the pan before frosting.
Prepare the Frosting: Whisk together powdered sugar, pink lemonade concentrate, fresh lemon juice, vanilla extract, and optional pink food coloring in a bowl until smooth.
Frost and Serve: Spread the frosting evenly over the cooled cake. Let the frosting set for a bit before slicing and serving your delightful pink lemonade sheet cake.

Notes

Ensure the cake is completely cooled before frosting to prevent melting.
Use fresh lemon juice and zest for the best natural lemon flavor.
Pink food coloring is optional and can be adjusted based on desired color intensity.
Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
For a dairy-free version, substitute butter and buttermilk with appropriate alternatives.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Pioneer Woman, Pink Lemonade Cake, Lemon Cake, Sheet Cake, Summer Dessert, Lemonade Cake