Pioneer Woman Pink Lemonade Sheet Cake Recipe
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.
- 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
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
- 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.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined.
- 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.
- Add eggs: Add the eggs one at a time to the butter-sugar mixture, mixing well after each addition to ensure proper incorporation.
- Add liquids and flavorings: Stir in the pink lemonade concentrate, fresh lemon juice, lemon zest, vanilla extract, and buttermilk until just combined.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing gently until the batter is smooth and homogenous.
- 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.
- 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.
- 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.
- 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
