Gradient Pink Lemonade Cake, Just In Time For Summer!

We’ve been pretty big on grilling lately; after all, it has been a very warm Spring. Since today is the first day of Summer I figured a cook-out friendly recipe would be great! What goes better with hot weather and grilled food than a big glass of pink lemonade?

Don’t worry; I’m not teaching you how to make lemonade. That would be just too easy, wouldn’t it? I’m in the mood for a recipe motivated by summer, yes, but not anything as simple as a beverage. Instead, I will be teaching you how to make a VERY impressive cake inspired by this lemony drink.

This cake will taste delicious and, if you follow the decorating steps I did, it will look just as amazing if not more so. Gradient pink cake layers with equally beautiful ombre frosting make this cake a feast for the eyes. Now strap on your apron and let’s get to baking.

After all, when life hands you lemons, toss them back and yell “HEY! I wanted CAKE!”

Pink Lemonade Cake

• 1 cup of butter, at room temperature
• 2 cups of sugar
• 3 cups of sifted self-rising flour
• 4 eggs, separated
• 1 cup milk
• 2 packs pink lemonade individual drink mix
• 1 teaspoon vanilla extract
• The zest from 1 lemon
• Pink Lemonade Frosting (see below)
• Optional: red food coloring

1. Preheat your oven to 350 degrees F
2. Grease and flour 3 round 9-inch cake pans (or 4 if you are doing 4 layers)
3. Using your stand mixer or hand mixer, cream the butter until fluffy
4. Add the sugar and lemonade mix to the butter and cream for about 6 more minutes
5. Add the egg yolks and beat well
6. If dying the layers of the cake: separate the cake batter into either 3 or 4 portions
7. If dying the layers of the cake: Add food coloring to each cake batter portion until you have the desired colors. Be sure each portion’s color is darker than the previous
8. In a separate bowl, mix the egg whites until they are fluffy
9. Fold part of the egg whites into each batter portion until mixed in
10. Pour your batter into the greased and floured baking pans
11. Drop each baking pan on the counter to remove air bubbles
12. Bake for 25 minutes or until done (if doing 4 layers, cut that time to 15)
13. Allow the cake layers to cool completely

Pink Lemonade Frosting

• 1-½ cups of butter, at room temperature
• 6 cups of powdered sugar
• 9 tablespoons thawed pink lemonade concentrate
• 1-½ teaspoons vanilla
• Optional: red food coloring

1. Beat butter until fluffy
2. Add the powdered sugar, lemonade concentrate, and vanilla
3. Beat until smooth, adding extra concentrate if needed
4. Optional Steps: Divide the frosting into 4 portions
5. Use red food coloring to dye the frosting in gradient colors
6. Fill several piping bags with frosting. Be sure to use a plain tip
7. Layer the cake, making sure to use darkest to lightest icing in between the layers
8. Pipe a round "dot" of frosting onto the bottom of the cake with your darkest color
9. Make another round "dot" of frosting about the other dot, using the next to darkest color
10. Repeat this step until you have a vertical line of dots going from darkest to lightest up the cake
11. Use a small spatula to "squash" and drag each dot
12. Add another row of dots on top of the "tail" of each squished dot
13. Repeat these icing steps until the cake is covered, doing the same (in a round pattern) for the top
14. As a garnish, add sliced lemons to the top of this cake
15. Enjoy!

I hope you enjoy this cake recipe. It sure is a beautiful one to look at! This recipe can be re-worked in any flavor you desire, so feel free to try out an orange cake or even a chocolate version. Serve this pink lemonade cake up at your next cookout, church function, or baby shower; they’ll love you for it.

Do you have any questions about making this cake or about cake decorating techniques? Let us know by commenting on the blog, sending us a tweet, hitting up the KaTom Facebook wall, our Google+ account, or our Youtube channel!!!