Pink Lemonade Cake

Let’s be honest, no one eats lemon stuff in the winter, unless you live in the tropics and then, well, F- you.

So to celebrate this especially global warming-friendly summer, I thought I’d make King Arthur Flour’s Pink Lemonade Cake.

It’s everything it sounds like: pink, lemon juice…I guess that’s it. BUT the cake is extremely moist and not overly sour, which I like. And by adding the lemon juice in a separate mix before the milk, the batter doesn’t curdle.

What’s also pretty cool is that the buttercream is quick and easy [that’s what she said] and uses King Arthur Flour’s Lemon Juice Powder, which stops the frosting from becoming too acidic and runny. It’s honestly one of the best baking purchases I’ve made to-date…though everything will now be covered in lemonade buttercream, because what the hell am I going to do with lemon juice powder? Get ready for a beautiful blend of cavities and diabetes, friends of mine.

Another plus? This cake was incredibly easy to make. In fact, I made it while also watching Beverly Hills Cop and crushing some watermelon beer…because nothing says avoiding heat stroke in the summer like watching 80s movies in a pink cupcake apron while drinking $20 4-pack specialty brews. I would ask if this is just me, but I know it’s everyone. Right guys…right? 😉

pinklemon2[Makes around 6-7 double layered mini cakes or one double layered 8″ or 9″ cake. To make them mini cakes, use your biscuit cutter to cut out the rounds from 9″ cakes.]


  • Electric or stand mixer
  • (2) 8″ or 9″ round cake pans
  • Round biscuit cutter (optional; but you’ll need one if you want to make these tiny cakes. I got mine here.)
  • Paper rounds for your tiny cakes (optional; I got mine here.)
  • One small and one large star piping tip, and pastry bags (optional)



  • 2 3/4 cups cake flour
  • 1 3/4 cups sugar
  • 2 tsp. baking powder
  • 3/4 tsp. salt
  • 3 Tbl. cake enhancer (optional. Find here at KAF-it makes cakes stay fresher, longer. I know that sounds like a commercial. I can’t help it.)
  • 3/4 cup (12 Tbl.) unsalted butter, softened
  • 4 large egg whites
  • 1 large egg
  • 1/2 cup fresh lemon juice
  • 1 cup milk
  • Red or pink soft gel paste food coloring (I used a soft pink)


  • 3/4 cup (12 Tbl.) unsalted butter, softened
  • Pinch of salt
  • 1 Tbl. meringue powder (optional and for stability)
  • 1/4 cup lemon juice powder (available here)
  • 4 cups confectioner’s sugar, SIFTED!
  • 2-3 Tbl. milk
  • Yellow soft gel paste food coloring (optional)

Bake the cake: Preheat oven to 350 degrees and lightly grease and flour your 2 pans. Line the bottom of your pans with parchment. Mix together the dry ingredients. Mix in the butter until evenly crumbly-about 3-4 min.

Add the egg whites one at a time, then the whole egg, beating and scraping the bowl after each addition.

Add the lemon juice and beat to mix thoroughly. Add the milk and beat to mix thoroughly. Stir in the food coloring by drop until your desired shade is reached.

Pour the batter into your prepared pans and bake 25-35 min., until a toothpick inserted in the center comes out clean. Cool the cakes in the pans for 10 min., then transfer them to a rack to cool completely.

Make the frosting: Beat together the butter, salt, and meringue powder until butter is thoroughly whipped and almost white in color. Add the remaining ingredients and beat until light and fluffy.

Buttercream beauty [*Note: The little edible lemon sugar decorations are also from KAF and you can find them here.]


Pretty ladies



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