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Pink Lemonade Stand Cake

9 reviews
Test Kitchen Approved
Total Time

Prep: 50 min. Bake: 20 min. + cooling

Makes

12 servings

Updated: Nov. 04, 2022
If you love a moist and creamy cake, this one’s for you. The lemon juice and lemonade give the layers a tangy, citrusy touch, and the cream cheese frosting with sprinkles makes it extra pretty. —Lauren Knoelke, Milwaukee, Wisconsin
Pink Lemonade Stand Cake
Pink Lemonade Stand Cake Recipe photo by Taste of Home
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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

  1. Preheat oven to 350°. Line bottoms of 3 greased 8-in. round baking pans with parchment; grease parchment.
  2. 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, 5-7 minutes. Add eggs, 1 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.
  3. 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 parchment. Cool completely.
  4. 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.
  5. 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 side of cake.
  6. 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.
buttermilk
To substitute for each cup of buttermilk, use 1 Tbsp. white vinegar or lemon juice plus enough milk to measure 1 cup. Stir, then let stand 5 min. Or, use 1 cup plain yogurt or 1-3/4 teaspoon cream of tartar plus 1 cup milk.

Nutrition Facts

1 piece: 732 calories, 39g fat (24g saturated fat), 172mg cholesterol, 291mg sodium, 91g carbohydrate (68g sugars, 1g fiber), 7g protein.