Southern Living
Active Time
35 Mins
Total Time
2 Hours 15 Mins
Yield
15 servings

Every Southerner knows that there’s nothing more refreshing than a tall glass of ice-cold lemonade on a hot summer day. It’s almost a rite of passage for kids to set up a lemonade stand in the summertime and sell this sugary drink to the neighborhood. In this recipe, we transform everything there is to love about summer’s best-known beverage into a fluffy and tart cake. Switch out the energizing drink for a slice of Pink Lemonade Cake—or better yet, pair your lemonade drink with a slice of cake. After all, more is always better in our opinion. This cake is so versatile that it can be served at an elegant baby shower or a back-porch dinner party. Did we mention how easy-peezy-lemon-squeezy this cake is to make? For a stress-free shortcut, we use pre-sweetened pink lemonade drink mix in the batter and the frosting to make the baking process a breeze. This Pink Lemonade Cake is as light and refreshing as it is sweet. Decorate with edible pink pearls to this cake for a sophisticated design element. This delicate cake is paired with an irresistible creamy frosting that has made its way into our hearts. This cake holds the spot as one of our all-time favorite cakes to make when the Southern sun is beating down.

How to Make It

Step 1

Preheat oven to 350°F. Grease (with shortening) and lightly flour a 13- x 9-inch pan.

Step 2

Beat flour and next 8 ingredients at low speed with an electric mixer 30 seconds, scraping down sides as needed. Beat at high speed 2 minutes, scraping down sides as needed. Beat in egg whites and egg at high speed 2 minutes, scraping down sides as needed. Pour batter into prepared pan.

Step 3

Bake at 350°F for 35 to 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on wire rack 10 to 15 minutes; remove from pan to wire rack, and cool completely (about 1 hour).

Step 4

Make the Pink Lemonade Frosting: Stir 1/4 cup presweetened pink lemonade flavor drink mix in 3 Tbsp. water until dissolved. Beat 1/2 cup softened butter, 1 Tbsp. whipping cream, 1 tsp. lemon zest, and lemonade mixture at low speed with an electric mixer 30 seconds or until creamy. Gradually add 1 (16-oz.) package powdered sugar, beating at low speed until blended. Gradually beat in 1 to 2 Tbsp. whipping cream, 1 tsp. at a time, to make frosting smooth and spreadable. Spread top of cake with frosting.

Chef's Notes

We tested with Country Time Pink Lemonade Flavor Drink Mix.