Description
A bright, tangy Pink Lemonade Cake with fresh lemon juice and pink lemonade gelatin, topped with a creamy pink lemonade frosting. Light, moist, and bursting with citrus flavor, perfect for summer gatherings and celebrations.
Ingredients
1 box (15.25 oz) white cake mix
1 box (3 oz) pink lemonade flavored gelatin
1/2 cup vegetable oil
3 large eggs
1 cup water
1/4 cup fresh lemon juice
1 tbsp lemon zest
1 cup unsalted butter, softened (for frosting)
4 cups powdered sugar (for frosting)
2 tbsp fresh lemon juice (for frosting)
2 tbsp pink lemonade concentrate, thawed (for frosting)
1–2 tbsp milk (to adjust frosting consistency)
Pink food coloring (optional)
Lemon slices or zest (optional garnish)
Fresh mint leaves (optional garnish)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, combine white cake mix, pink lemonade gelatin, vegetable oil, eggs, water, lemon juice, and lemon zest. Mix with an electric mixer on medium speed for about 2 minutes until well combined.
- Pour batter evenly into prepared pans.
- Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
- Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
- Prepare frosting by beating softened butter until creamy. Gradually add powdered sugar, lemon juice, and pink lemonade concentrate, beating until smooth.
- Add milk tablespoon by tablespoon to reach desired consistency. Add pink food coloring if desired.
- Once cakes are cooled, place one layer on serving plate and spread a generous layer of frosting over it.
- Top with second cake layer and frost the top and sides evenly.
- Garnish with lemon slices, zest, or fresh mint leaves if desired.
- Slice and enjoy!
Notes
Substitute vegetable oil with applesauce to lighten the cake.
Use lemon extract to intensify lemon flavor.
Divide batter into three 8-inch pans for a taller cake.
Add raspberry puree to frosting for a berry twist.
Store cake in airtight container in refrigerator for up to 3 days.
Freeze unfrosted layers wrapped tightly for up to 2 months.
Best served chilled or at room temperature; avoid reheating.
Use gluten-free white cake mix and gelatin for a gluten-free version.
Reduce powdered sugar and add more lemon juice or concentrate to make frosting less sweet.
Chill frosted cake between frosting layers for a smooth finish.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Dessert, Cake
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 350
- Sugar: 40g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
