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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
  • Total Time
    Prep: 50 min. Bake: 20 min. + cooling
  • Makes
    12 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
  • 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

Directions

  • Preheat oven to 350°. Line bottoms of three greased 8-in. round baking pans with parchment; grease paper.
  • 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.
  • 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.
  • 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.
  • 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.
  • Spread remaining frosting over top and sides of cake.
  • Decorate with sprinkles. Refrigerate until serving.
For cupcakes: Make batter as directed; fill 24 paper-lined muffin cups three-fourths full. Bake in a preheated 350° oven for 16-19 minutes or until a toothpick comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely. Prepare frosting as directed, omitting 3 tablespoons lemonade concentrate for brushing layers; pipe or spread frosting over tops. Yield: 2 dozen cupcakes.
Nutrition Facts
1 slice: 732 calories, 39g fat (24g saturated fat), 172mg cholesterol, 291mg sodium, 91g carbohydrate (68g sugars, 1g fiber), 7g protein.

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