Pioneer Woman Pink Lemonade Sheet Cake Recipe
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.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- Combine wet and dry ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing gently until smooth and fully incorporated without overmixing.
- 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.
- 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.
- 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.
- 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
