Pink Lemonade Cake with Fluffy Lemon Icing

It was my job to make dessert for Easter dinner, and I wanted something “springy”, something light, something that said “Hello sunshine!”

Pink lemonade cake sounded just fine.

I found this recipe on Pinterest. *GASP!* ;)

The pin came from Sugar Baby Aprons. The recipe was for a bunt cake with a glaze. I wanted to make a regular cake with a fluffy icing, so I adjusted the recipe, slightly. ;)

 Pink Lemonade Cake with Fluffy Lemon Icing

1 (18.25 ounce) package lemon cake mix
1 (3 ounce) package instant lemon pudding mix
4 eggs
1/3 cup vegetable oil
1/2 cup milk
2/3 cup pink lemonade concentrate
red food coloring

Preheat oven to 325°. Use parchment paper to line two 9″ round cake pans. Grease sides of pans.

Combine the cake mix, lemon pudding mix, eggs, vegetable oil, 2/3
cup lemon concentrate and the milk. Mix until smooth. Add food coloring. (Depending your food coloring, you may have to add several drops.) Pour the batter into the prepared pans.

Bake at 325° for 20-30 minutes, until a toothpick comes out clean. If your oven runs hot be sure to adjust accordingly!

Remove from oven and allow to cool. Turn out cake on to cooling racks and allow to cool completely.

Frost and serve. (Fluffy Lemon Icing recipe below.)

To print this recipe click Pink Lemonade Cake with Fluffy Lemon Icing.

I wanted this cake to be light- “er” but I didn’t want to go as light as Cool Whip. I wanted something in-between icing and Cool Whip, so I thought “if I combine the two…”, the frosting would be perfect.

Um…

Let’s just say it didn’t turn out so well…

But, on the brighter side, the frosting/Cool Whip combo did make for some nice dip for my graham crackers. *Ahem*

So, I started again, and this time it was fluffy, and perfect, and YUMMY!!! (Did I mention it was easy?)

Fluffy Lemon Icing

2 cans (store-bought) lemon icing
1 teaspoon cream of tartar
red food coloring (optional)

In large mixing bowl empty cans of icing, food coloring, and cream of tartar. Whip on high for several minutes until icing looks light and fluffy. This frosting can be used for cakes, cookies, or whatever your little heart desires.

To print this recipe click Pink Lemonade Cake with Fluffy Lemon Icing.

This Pink Lemonade Cake was de-lish! The cake was nice and moist, and the frosting was light and fluffy. Just right for a sunny spring day! MMMM!

Enjoy, and have a great weekend, Peeps!

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Comments

Pink Lemonade Cake with Fluffy Lemon Icing — 33 Comments

  1. Wow, you did a brilliant job making that yummy and summery cake! The frosting looks divine!

    My weekly say G’Day Saturday Linky Party is on now and I would be so thrilled if you could join in and link up this great post!

    Best wishes,
    Natasha in Oz

  2. Stephanie,

    You sure do like your lemon anything. Seriously though, this cake sounds like a piece of heaven on earth. Must try, must try, must try….

    Maureen

    P.S. Love the refurbished necklaces!

  3. Hey lady…Pillsbury I believe makes a pink lemonade cake mis..;)..also I will use a can of frosting but I like the whipped too and not so strong flavor..take 1/4 cup water..1/4 cup shortening..1/4 cup DRY white cake mix and 1 teaspoon vanilla..whip that reeeeal good and slowly add about 2 cups powdered sugar..beat good..add canned frosting and whip some more till mixed well..frost away..I do this with all canned frosting flavors it makes them lighter..the white cake mix is just that a white cake mix..I use this same recipe but 3/4 cup of each and 2 teaspoons vanilla and about 3-4 cups powdered sugar for just a white frosting..if you want pure white use clear vanilla..I use this on all my wedding cakes..it has such great flavor..later..;)

  4. Yummmm! I don’t usually comment on cooking/baking posts…because I don’t know anything about cooking/baking, but I do LOVE pink lemonade. I just might put this on my summer to do list. Thanks for linking up at Etcetorize!

  5. yes mam..I forgot to tell you to sift your dry cake mix with about 2 cups of powdered sugar..it can be kinda clumpy..but sifting it makes the icing go thru the decorating tips and keeps from clumps in the frosting..if you need more do equal amounts of the cake mix, water, shortening and water and 2 teaspoons of vanilla..powdered sugar can be different depending on what you are using it on..for making roses for a cake this recipe is awesome for the roses to stand up better and longer..and add it to any canned frosting for a lighter more refreshing taste..now..go make a cake..lol

  6. This cake looks so moist and delicious! And the best part of all….the extra icing to dip those graham crackers in! We’re so glad that you linked up to our “Strut Your Stuff Saturday.” We hope you’ll be back soon. -The Sisters

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