Pink Lemonade Cake

For dessert at my mother’s 80th birthday party I served cupcakes.  No big surprise there!


We had Perfect Lemon Cupcakes and I used my Best Chocolate Cake recipe to make cupcakes too.  (My mom is still talking about those chocolate cupcakes. She was over for dinner this weekend and mentioned again how good they were!)

In addition to the cupcakes I wanted to have a birthday cake so there would be candles to blow out and a cupcake just doesn’t hold enough candles when you are celebrating 80 years!  I made a small cake using my 1 1/2 inch by 6 inch round cake pans and used only 8 candles.  Each one representing a decade. (I had enough batter left over to fill one 8 inch cake pan also)


My blogging friend Lisa, came through for me again and shared with me her new favorite cake recipe – Pink Lemonade Cake.  She told me it would be my new favorite too.  I think she was right.


Not only is the cake delicious, it is also a pretty light pink color.  Per Lisa’s directions I added some lemon curd into the buttercream frosting I used between layers and it was the perfect addition!


It doesn’t hurt to have a pretty cake server too!

Unlike the Salmon Hazelnut Quiche I did experiment with this recipe.  I made the cake a week before the party.  I used two six inch round cake pans to make two layers and then wrapped them in plastic wrap and froze them for the party.  I frosted the cake the morning of the party.  With the remaining batter I baked one 8 inch round cake.

I cut the 8 inch layer in half and frosted it so we could do a test taste.  So good!!  I can’t wait to make it again.  I am hosting a baby shower in a few weeks and I’m thinking Pink Lemonade Cake will be perfect – especially because the baby is a girl!!

pink lemonade cake

Pink Lemonade Cake
  • 1½ cups unsalted butter, room temp
  • 1 ¼ cups sugar
  • 3 eggs, room temp
  • 1 Tbsp. soy flour (or you can use an additional egg)
  • 1 tsp. pure lemon extract
  • 4 cups cake flour
  • 4 tsp. baking powder
  • ½ tsp. sea salt
  • 2 ½ cups buttermilk
  1. I used my favorite buttercream frosting recipe and added a couple of tablespoons of lemon curd into the frosting I used between the layers.
  2. I frosted the top and sides with just plain buttercream
  3. Preheat oven to 350
  4. Spray 3{9-inch} round cake pans with baking spray with flour
  5. Beat butter, sugar and dry drink mix at medium speed until fluffy
  6. Add eggs and lemon extract
  7. In a separate bowl: Combine cake flour, baking powder, and salt
  8. Add dry mix with butter mix
  9. Mix and add buttermilk
  10. Spoon batter into prepared pans
  11. Bake for 24 to 30 minutes or until wooden toothpick inserted in center comes out clean.
  12. Let cool in pans for 10 minutes
  13. Remove from pans and let cool
  14. Wrap in Saran Wrap and freeze
  15. Frost with your favorite buttercream frosting while frozen. Serve and enjoy!

Leigh Anne
Hi – I’m Leigh Anne! I have been a homebased mom for 30 years since my first baby boy was born! I love working with women and helping to inspire them to achieve their goals and dreams while still maintaining motherhood and family as their number one priority. I blog about everything I enjoy – creating treats and meals in my kitchen, spending time in my garden, entertaining and party planning, reading, self improvement and tips and ideas on style and fashion.
Leigh Anne
Leigh Anne

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  1. Pam says

    Found your blog quite by accident and will be trying this delis. looking cake for the lingerlonger after church tomorrow!

  2. says

    Hi, Leigh Anne, I tried this cake last weekend, and it was so yummy!! The lemon curd in between the layers was such a nice touch. My cake came out dense and not super fluffy looking like your picture, though…do you have any suggestions on what I need to do better next time? Maybe I should add a little extra baking powder? I was careful not to over mix. I definitely want to make it again.

    • says

      It is definitely a denser cake. What altitude are you at? I have really found that that makes a difference with some recipes. Did you use cake flour or regular flour?

      • says

        Leigh Anne, I totally missed your response on this. If it is a denser cake, then maybe I didn’t do anything wrong…your photo just looks much fluffier. I did use cake flour. I’m at 641 ft above sea level in Alabama, which is a big difference from Oregon…I’ve never experienced any recipe problems before because of that, but this could be the first. ( :

  3. Kate says

    Hi I made this cake as a test run for my soon to be 5 yr old party coming un in July. We have made the cake in a rectangle pan and it was soo much dense. I love in Louisiana and was wondering how to get it fluffier for cupcakes. Would I add more baking powder and if I do that would I need to take out the salt? I mad eit using all purpose flour and and extra egg due to no soy flour? Do you think that could have made the cake dense. It was almost like cutting into a cheese cake. YUMMY. But I was wanting a fluffy cupcakes for my little monster’s party. Thank you so much

    • says

      This recipe is more on the dense side. I am actually posting a new pink lemonade cupcake recipe this coming Tuesday – can you wait until then? If not email me and I’ll email you the recipe.

      • Kate says

        Yep as I said her birthday is in July. I am just an overachiever when it comes to party planning. Lol and since I am going to tackle the baking myself ( what am I thinking?) I am doing test runs. Grin. By the way she loved loved loved the lemon cupcakes I got off of your site. Grin

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