Pink Lemonade Stand Cake Recipe

Name: Pink Lemonade Stand Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup buttermilk; 2 tablespoons lemon juice; 2 tablespoons seedless strawberry jam, warmed; 2 tablespoons thawed pink lemonade concentrate; 2 tablespoons grenadine syrup; 1 cup unsalted butter, softened; 1-1/4 cups sugar; 3 tablespoons grated lemon zest; 4 large eggs, room temperature; 1/2 teaspoon vanilla extract; 2-1/2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 cup unsalted butter, softened; 1 package (8 ounces) cream cheese, softened; 1 tablespoon grated lemon zest; 4 cups confectioners' sugar; 1/3 cup plus 3 tablespoons thawed pink lemonade concentrate, divided; Pink sprinkles

Servings: persons

1 cup buttermilk
2 tablespoons lemon juice
2 tablespoons seedless strawberry jam, warmed
2 tablespoons thawed pink lemonade concentrate
2 tablespoons grenadine syrup
1 cup unsalted butter, softened
1-1/4 cups sugar
3 tablespoons grated lemon zest
4 large eggs, room temperature
1/2 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
1 package (8 ounces) cream cheese, softened
1 tablespoon grated lemon zest
4 cups confectioners' sugar
1/3 cup plus 3 tablespoons thawed pink lemonade concentrate, divided
Pink sprinkles

1
Preheat oven to 350u00b0. Line bottoms of three greased 8-in. round baking pans with parchment; grease paper.
2
In a small bowl, whisk the first 5 ingredients until blended. In a large bowl, cream butter, sugar and lemon zest until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk mixture, beating well after each addition.
3
Transfer batter to prepared pans. Bake until a toothpick inserted in center comes out clean, 20-24 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
4
For frosting, in a large bowl, beat butter, cream cheese and lemon zest until smooth. Gradually beat in confectioners' sugar and 1/3 cup lemonade concentrate. If necessary, refrigerate until spreadable, up to 1 hour.
5
Place 1 cake layer on a serving plate. Brush 1 tablespoon lemonade concentrate over cake; spread with 1/2 cup frosting. Repeat layers. Top with remaining cake layer; brush remaining lemonade concentrate over top.
6
Spread remaining frosting over top and sides of cake.
7
Decorate with sprinkles. Refrigerate until serving.

2607

kcal

Calories

165

Fat

274

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 cup buttermilk, 2 tablespoons lemon juice, 2 tablespoons seedless strawberry jam, warmed, 2 tablespoons thawed pink lemonade concentrate, and more.

Yes, Pink Lemonade Stand 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.

Pink Lemonade Stand Cake

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