Pink Lemonade Cake – a delicious recipe with butter, sugar, pink lemonade, eggs, lemon extract, cake flour. Easy to follow and perfect for any occasion.
Serves 4
Drinks & Smoothies
Servings:persons
1
Preheat oven to 350. Spray 3 nine inch round cake pans with baking spray with flour.
2
In a large bowl beat butter, sugar and lemonade drink mix at medium speed with a mixer until fluffy. Add eggs one at a time, beating well after each addition. Beat in lemon extract.
3
In a medium bowl combine cake flour, baking powder and salt. Add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture.
4
Spoon batter into prepared pans, dividing evenly among all three pans. Bake cakes for 24-30 minutes or until a wooden pick inserted in center of cake comes out clean. DO NOT OVERBAKE. Let cakes cool in pans for 10 minutes. Remove from pans and let cool on counter or on wire racks.
5
Frost with Lemonade Butter Cream Frosting.
1539
kcal
Calories
85
g
Fat
169
g
Carbs
31
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 1/2 cups butter, softened (this is three sticks), 1 1/4 cups sugar, 1/2 cup pink lemonade powdered drink mix, such as countrytime, 4 large eggs, and more.
Yes, Pink Lemonade Cake falls under the Drinks & Smoothies category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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