Looking for a fun and flavorful dessert that screams summertime? This Pink Lemonade Sheet Cake is everything you love about sunny days in one pretty pink slice.
With bold lemon flavor, a tender crumb, and the most luscious pink lemonade frosting, this sheet cake is perfect for potlucks, birthdays, or just because you need a little citrusy sunshine on your plate.
Why You’ll Love This Sheet Cake
- Bold Lemon Flavor – Thanks to lemon extract, lemon juice, and fresh zest, every bite packs a punch.
- Super Moist Texture – Buttermilk and butter make the cake rich and fluffy without being too heavy.
- Pink and Playful – Optional pink gel food coloring gives it that nostalgic pink lemonade vibe.
- Easy to Make – No layering or fancy decorating needed—just bake, frost, and serve!
- Crowd Favorite – It serves 12–15 slices, making it a great choice for gatherings or special events.
Ingredients You’ll Need
For the Cake:
- 2 ½ cups all-purpose flour
- ¼ cup cornstarch
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs, room temperature
- 1 tablespoon lemon zest (from about 2 lemons)
- ⅓ cup fresh lemon juice
- 2 teaspoons pure vanilla extract
- 1 teaspoon lemon extract
- 1 cup buttermilk, room temperature
- Pink gel food coloring (optional)
For the Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 4 cups powdered sugar
- ¼ cup frozen pink lemonade concentrate, thawed
- 1 tablespoon fresh lemon juice
- ¼ teaspoon kosher salt
- Pink gel food coloring (optional)
What tools will I need?
- 9×13-inch baking dish
- Mixing bowls
- Whisk
- Electric or stand mixer
- Measuring cups/spoons
- Spatula
- Zester
- Toothpick
- Offset spatula for frosting
How to Make Pink Lemonade Sheet Cake
1. Prep
Preheat your oven to 350°F. Grease a 9×13-inch baking dish or line with parchment paper for easy removal.
2. Mix Dry Ingredients
In a medium bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt. Set aside.
3. Cream Butter & Sugar
In a large bowl, beat the butter and granulated sugar on medium speed until light and fluffy—about 3–4 minutes.
4. Add Eggs & Flavorings
Add eggs one at a time, beating well after each. Then mix in lemon zest, lemon juice, vanilla extract, and lemon extract.
5. Combine Wet & Dry
Add the flour mixture in three parts, alternating with the buttermilk. Start and end with flour. Mix until just combined. Stir in pink food coloring if using.
6. Bake
Pour the batter into the prepared dish, smooth the top, and bake for 30–35 minutes. A toothpick inserted in the center should come out clean. Let it cool completely in the pan.
7. Make the Frosting
Beat the softened butter until creamy. Slowly add powdered sugar, then mix in pink lemonade concentrate, lemon juice, and salt. Beat until fluffy. Add food coloring if desired and adjust the consistency if needed.
8. Frost & Serve
Spread the frosting generously over the cooled cake. Garnish with lemon slices, zest, or sprinkles if you’re feeling extra. Slice and enjoy!
Jessica’s Pro Tips
- Lemon Extract is the Game-Changer: It holds up to baking heat and delivers a strong lemon flavor without messing with the texture.
- Room Temp Dairy Ingredients: This ensures a smooth batter and prevents curdling—especially with buttermilk.
- Don’t Skip the Zest: It adds that fresh, zingy flavor that makes this cake shine.
- Color Carefully: Gel food coloring gives a vibrant pink hue without adding extra liquid.
FAQ
This has been tested — and nope! It thins out the batter and loses flavor in the oven. Lemon extract is your best friend here. Save the concentrate for the frosting, where it really shines.
Store the frosted cake tightly covered in the fridge for up to 5 days. You can also make the cake a day ahead, keep it unfrosted at room temp, and frost it just before serving.
More Cakes You’ll Love
Don’t forget to save this recipe to Pinterest and tag @Fantabulosity on Instagram when you make it! We LOVE seeing your kitchen creations.
Recipe
Pink Lemonade Cake
Video
Equipment
- 9×13-inch baking dish
- Cooking Spray
- Mixing bowls (medium and large)
- Whisk
- Electric mixer or stand mixer
- Measuring cups and spoons
- rubber spatula
- Zester
- Toothpick (for testing doneness)
- Offset spatula or butter knife (for frosting) or similar
Ingredients
For the Cake
- 2 ½ cups all-purpose flour
- ¼ cup cornstarch
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup 2 sticks unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs room temperature
- 1 tablespoon lemon zest from about 2 lemons
- ⅓ cup fresh lemon juice
- 2 teaspoons pure vanilla extract
- 1 teaspoon lemon extract
- 1 cup buttermilk room temperature
- Pink gel food coloring optional
For the Frosting
- 1 cup 2 sticks unsalted butter, softened
- 4 cups powdered sugar
- ¼ cup frozen pink lemonade concentrate thawed
- 1 tablespoon fresh lemon juice
- ½ teaspoon lemon extract
- ¼ teaspoon kosher salt
- Pink gel food coloring optional
Instructions
- Preheat your oven to 350°F. Prepare a 9×13-inch baking dish with nonstick cooking spray or line the pan with parchment.
- In a medium bowl, whisk together 2 ½ cups of all-purpose flour, ¼ cup of cornstarch, 2 teaspoons of baking powder, ½ teaspoon of baking soda, and ½ teaspoon kosher salt. Set that aside for now.
- In a large bowl, beat 1 cup (2 sticks) of unsalted butter and 1 ¾ cups of granulated sugar with a hand or stand mixer on medium speed until light and fluffy, about 3–4 minutes. Don’t rush this step.
- Beat in 4 large eggs, one at a time, scraping the sides of the bowl as needed. Then stir in 1 tablespoon of lemon zest, ⅓ cup of fresh lemon juice, 2 teaspoons of pure vanilla extract, and 1 teaspoon of lemon extract until combined.
- Add the dry ingredients in three additions, alternating with 1 cup buttermilk. Start and end with the flour mixture. Mix until just combined—don’t overmix. If you want that signature pink color, add pink gel food coloring until you reach your desired color.
- Pour the batter into the prepared baking pan and smooth out the top. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean. Let it cool completely in the pan on a wire rack.
- In a large bowl, beat 1 cup (2 sticks) of unsalted butter until creamy and smooth. Gradually add 4 cups of powdered sugar, then mix in ¼ cup of thawed pink lemonade concentrate, 1 tablespoon of fresh lemon juice, ½ teaspoon of lemon extract, and ¼ teaspoon of kosher salt. Beat the mixture until it is light and fluffy. Add pink gel food coloring until you reach your desired color. Adjust the consistency by adding more powdered sugar if it is too thin, or a splash of cream or milk if it is too thick.
- Once the cake is cool, spread the frosting generously over the top of the cooled cake. Add lemon slices or zest for garnish.
- Slice into equal squares, serve, and ENJOY!
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Comments
No Comments