Pioneer Woman Pink Lemonade Sheet Cake Recipe

Introduction

This Pioneer Woman Pink Lemonade Sheet Cake is a bright and refreshing dessert perfect for spring and summer gatherings. Bursting with tangy lemon flavor and a beautiful pink hue, it’s both eye-catching and delicious. The moist cake pairs perfectly with a creamy, zesty frosting made from pink lemonade concentrate.

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 the oven to 350°F (175°C) and grease a 9×13-inch sheet pan.
2. Step 2: In a bowl, whisk together flour, baking powder, baking soda, and salt. In another large bowl, beat the softened butter and sugar until light and fluffy.
3. Step 3: Add the eggs one at a time, mixing well after each addition.
4. Step 4: Stir in pink lemonade concentrate, fresh lemon juice, lemon zest, vanilla extract, and buttermilk until combined.
5. Step 5: Gradually add the dry ingredients to the wet ingredients, mixing until smooth.
6. Step 6: If desired, add a few drops of pink food coloring for a brighter pink shade. Pour the batter into the prepared sheet pan and smooth the top.
7. Step 7: Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely before frosting.
8. Step 8: In a small bowl, whisk together powdered sugar, pink lemonade concentrate, fresh lemon juice, vanilla extract, and pink food coloring (if using) until smooth. Spread the frosting evenly over the cooled cake and let it set before slicing.

Tips & Variations

• For extra lemon flavor, add a teaspoon of lemon extract along with the vanilla extract.
• Use fresh pink lemonade concentrate for a natural tang and color, but frozen concentrate works well too.
• If you prefer a less sweet cake, reduce the granulated sugar by ¼ cup.
• For a dairy-free version, substitute buttermilk with an equal amount of almond milk mixed with 1 tablespoon of vinegar.

Storage

Store the cake covered in the refrigerator for up to 4 days to keep it fresh. Allow it to come to room temperature before serving for the best texture and flavor. If needed, warm individual slices gently in the microwave for 10-15 seconds.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free baking flour blend. Be sure to choose one that includes xanthan gum or add it separately to maintain the cake’s texture.

Can I use regular lemonade instead of pink lemonade concentrate?

Regular lemonade is not recommended because it contains additional water and sugar, which can alter the cake’s consistency and sweetness. Pink lemonade concentrate offers the right balance of flavor and moisture.

Pioneer Woman Pink Lemonade Sheet Cake Recipe

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★★★★★

4.4 from 62 reviews

This Pioneer Woman Pink Lemonade Sheet Cake is a delightful and vibrant dessert perfect for any occasion. Moist and tender, infused with real pink lemonade and fresh lemon zest, it features a refreshing lemony flavor with a gorgeous pink hue. Topped with a tangy pink lemonade frosting, this sheet cake is both visually stunning and irresistibly delicious.

• Author: Elias
• Prep Time: 15 minutes
• Cook Time: 30-35 minutes
• Total Time: 45-50 minutes
• Yield: 12–16 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt

Wet Ingredients

• 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 prevent the cake from sticking.
2. Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined.
3. Cream butter and sugar: In a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, which usually takes about 3-4 minutes.
4. Add eggs: Add the eggs one at a time to the butter-sugar mixture, mixing well after each addition to ensure proper incorporation.
5. Add liquids and flavorings: Stir in the pink lemonade concentrate, fresh lemon juice, lemon zest, vanilla extract, and buttermilk until just combined.
6. Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing gently until the batter is smooth and homogenous.
7. Add coloring and pour batter: Optionally, add a few drops of pink food coloring for a brighter pink hue. Pour the batter evenly into the prepared sheet pan and smooth the top with a spatula.
8. Bake the cake: 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 and creamy.
10. Frost the cake: Spread the prepared frosting evenly over the cooled cake. Let the frosting set for a few minutes before slicing and serving.

Notes

• Ensure the cake is fully cooled before frosting to prevent the frosting from melting.
• Substitute buttermilk with a mixture of milk and lemon juice if buttermilk is unavailable.
• Adjust the pink food coloring to achieve your preferred shade of pink.
• The cake can be stored covered at room temperature for up to 3 days or refrigerated for up to a week.
• For an extra moist cake, you can add a simple syrup made with pink lemonade to lightly brush the cake before frosting.

Keywords: pink lemonade cake, sheet cake recipe, lemon dessert, Pioneer Woman recipe, pink cake, lemon zest cake, lemon frosting