Pink Lemonade Stand Cake
If you love a moist and creamy cake, this is it. Lemon juice and lemonade give the layers a tangy touch, and the cream cheese frosting with sprinkles makes it pretty. —Lauren Knoelke, Milwaukee, Wisconsin
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
- FROSTING:
- 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
Reviews
These turned out great. I chose to make cupcakes since it's easier to send the extras home with people. I like the denser texture of the cupcakes and they were quite moist. The frosting is delicious. The lemon flavor is strong in the frosting but the subtle flavors in the cake offset it. I also added a drop or two of red food coloring to make the cupcakes and frosting pink. They received rave reviews from my guests.
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Turned out great. I added a drop of red food coloring since I didn't have pink to the cake. Like everyone said the cake is very dense. It didn't come out big and fluffy like I thought. I added the sprinkles which made the icing have an artificial taste, next time I'll leave them off. I ended up scraping them off.
very good cake:)
Everyone who has tasted the cake I made, liked it and really loved the frosting. I wondered if I did something wrong, since it was such a dense cake. After reading the other reviews, it must just be a dense cake. I agree with the others. I think it would be really pretty if I added a little food coloring to both the cake and frosting. Next time I think I will make the cupcakes.
Wonderful tasting cake. Like a previous reviewer, I, too, will add some food coloring to the cake batter next time. Although it tasted wonderful, the cake itself was kind of a pale gray color and would look more appealing with a bit of pink color. I did have to refrigerate the frosting as it instructed, before spreading, but it worked fine that way. Really good recipe!
Really moist, dense (not heavy) texture, which was lovely. Neither the cake nor the frosting turned out very pink at all for me, so I might add a touch of food coloring next time, though I appreciated that the original baker tried to do without!
This is Good Cake! The grocery store I went to did not carry frozen pink lemonade so I had to use regular frozen lemonade. I love the frosting. I did add a little food coloring to turn it pink. The cake is moist and has great texture and flavor.
This was an amazing cake with a true lemonade flavor. I made it as cupcakes for a bridal shower and received rave reviews from everyone. The cream cheese frosting is a must, but be sure keep refrigerated. I removed them 20 min. prior to serving and frosting soften to the proper consistency.