Pioneer Woman Pink Lemonade Sheet Cake Recipe

Introduction

This Pioneer Woman Pink Lemonade Sheet Cake is a bright and tangy treat perfect for warm-weather gatherings or any time you want a cheerful dessert. The cake is moist and flavorful with notes of fresh lemon and pink lemonade, topped with a sweet, zesty frosting that’s as pretty as it is delicious.

Ingredients

• 2 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup unsalted butter (softened)
• 1 ¾ cups granulated sugar
• 4 large eggs
• ½ cup pink lemonade concentrate
• ¼ cup fresh lemon juice
• 1 tbsp lemon zest
• 1 cup buttermilk
• 1 tsp vanilla extract
• A few drops of pink food coloring (optional)
• 2 cups powdered sugar
• ¼ cup pink lemonade concentrate (for frosting)
• 1 tbsp fresh lemon juice (for frosting)
• ½ tsp vanilla extract (for frosting)
• A few drops of pink food coloring (optional, for frosting)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and grease a 9×13-inch sheet pan to prepare for baking.
2. Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Step 3: In a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy.
4. Step 4: Add the eggs one at a time, mixing well after each addition to ensure even incorporation.
5. Step 5: Stir in the pink lemonade concentrate, fresh lemon juice, lemon zest, vanilla extract, and buttermilk until combined.
6. Step 6: Gradually add the dry ingredients to the wet ingredients, mixing until the batter is smooth and uniform.
7. Step 7: If you want a brighter pink color, add a few drops of pink food coloring and mix well. Pour the batter into the prepared sheet pan and smooth the top with a spatula.
8. Step 8: Bake for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool completely in the pan before frosting.
9. Step 9: To make the frosting, whisk together the powdered sugar, pink lemonade concentrate, lemon juice, vanilla extract, and pink food coloring in a small bowl until smooth.
10. Step 10: Spread the frosting over the cooled cake evenly. Let the frosting set before slicing and serving.

Tips & Variations

• Use fresh lemon juice and zest for the best bright flavor. Bottled lemon juice can alter the taste.
• If you prefer a less sweet frosting, reduce the powdered sugar slightly and adjust for your taste.
• For a fun twist, garnish with fresh lemon slices or edible flowers on top of the frosting.
• You can substitute buttermilk with plain yogurt mixed with a little milk if needed.
• Pink food coloring is optional but helps create that signature pink lemonade look.

Storage

Store the cake covered at room temperature for up to 2 days. For longer storage, refrigerate in an airtight container for up to 5 days. To reheat, bring slices to room temperature or warm gently in the microwave for 10-15 seconds. Frosting may soften slightly when warmed, so handle carefully.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake without pink food coloring?

Yes, the pink food coloring is optional and only used to enhance the cake’s color. The cake will still taste delicious without it, just with a lighter hue.

What can I use instead of pink lemonade concentrate?

If pink lemonade concentrate isn’t available, you can use regular lemonade concentrate or make a mixture of lemon juice with a little sugar, but the cake’s flavor and color will be slightly different.

Pioneer Woman Pink Lemonade Sheet Cake Recipe

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★★★★★

4.9 from 53 reviews

This delightful Pioneer Woman Pink Lemonade Sheet Cake features a tender, moist texture infused with tangy pink lemonade and fresh lemon zest. Topped with a luscious pink lemonade glaze that adds a refreshing citrusy sweetness, it’s perfect for summer gatherings, birthdays, or any occasion that calls for a bright and cheerful dessert.

• Author: Dylan
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cake:

• 2 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup unsalted butter (softened)
• 1 ¾ cups granulated sugar
• 4 large eggs
• ½ cup pink lemonade concentrate
• ¼ cup fresh lemon juice
• 1 tbsp lemon zest
• 1 cup buttermilk
• 1 tsp vanilla extract
• A few drops of pink food coloring (optional)

Frosting:

• 2 cups powdered sugar
• ¼ cup pink lemonade concentrate
• 1 tbsp fresh lemon juice
• ½ tsp vanilla extract
• A few drops of pink food coloring (optional)

Instructions

1. Preheat and prepare pan: Preheat your oven to 350°F (175°C) and grease a 9×13-inch sheet pan to ensure the cake doesn’t stick.
2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This ensures even distribution of leaveners and salt throughout the batter.
3. Cream butter and sugar: In a large bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, which helps create a tender crumb in the cake.
4. Add eggs: Incorporate the eggs one at a time into the butter and sugar mixture, beating well after each addition to maintain an emulsified batter.
5. Add liquids and flavoring: Stir in the pink lemonade concentrate, fresh lemon juice, lemon zest, vanilla extract, and buttermilk until just combined to blend the citrus flavors and moisture evenly.
6. Combine wet and dry ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing gently until smooth and fully incorporated without overmixing.
7. Add color and pour batter: If desired, add a few drops of pink food coloring to enhance the cake’s color. Pour the batter into the prepared sheet pan and smooth the top with a spatula for even baking.
8. Bake and cool: Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely in the pan before frosting.
9. Prepare frosting: In a small bowl, whisk together powdered sugar, pink lemonade concentrate, fresh lemon juice, vanilla extract, and optional pink food coloring until smooth to create a glossy, citrusy glaze.
10. Frost the cake: Spread the pink lemonade glaze evenly over the cooled cake. Allow the frosting to set before slicing and serving.

Notes

• Using fresh lemon juice and zest enhances the bright citrus flavor.
• Optional pink food coloring is purely for visual effect and can be omitted.
• Ensure the cake is completely cool before frosting to prevent the glaze from melting.
• Store the cake covered at room temperature for up to 2 days or refrigerate for up to 4 days.
• This cake can be doubled in a larger pan for bigger gatherings.

Keywords: pink lemonade cake, sheet cake, citrus cake, lemon zest cake, pioneer woman cake, summer dessert, pink cake glaze