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    TaraTeaspoon » Recipes » Cake

    Pink Lemonade Cake

    Published: Apr 20, 2016 · Updated: Aug 14, 2022 by Tara Teaspoon · This page contains affiliate and sponsored links. See my full disclosure

    Jump to Recipe Pin Recipe
    Pink Lemonade Cake on cake plate
    Pink Lemonade Cake with Candies Lemon Zest

    Pink Lemonade Cake takes your favorite summer drink from the glass to the cake plate with this citrusy, sweet dessert.


    Pink Lemonade Cake

    Fluffy frosting covers cake layered with pink lemon curd. Oh my! Kind of the perfect dessert ever created.

    Pink Lemonade Curd

    For the filling of this tasty cake I made a traditional lemon curd but added some cranberry juice for a pink punch. Just like your favorite summer drink!

    Make your favorite white or lemon cake for the dessert. You can make it ahead, wrap and chill the cake until you use it.

    The frosting is my lemony version of 7-minute icing (a fluffy, quick-meringue type frosting). I added lemon juice to give it a little zing of course.

    You'll want to frost the cake right after you make the icing. This type of icing stiffens quickly and loses its smooth spread. Once you get your perfect swirls and peaks on the cake though, it will hold its beautiful form for quite a while!

    Pink Lemonade cake

    I candied some lemon zest to put on top. It's a fancy feature you're welcome to do as well! However no one will complain if there's none, or some fun sprinkles instead.

    📖 Recipe

    Pink Lemonade cake

    Pink Lemonade Cake

    Tara Teaspoon
    To make the white lemon cake layers, add 2 tablespoon lemon zest to a white cake mix or your favorite white cake recipe.
    5 from 4 votes
    Print Recipe Pin Recipe
    Work Time 1 hour hr 15 minutes mins
    Cook Time 35 minutes mins
    Total Time 2 hours hrs
    Course Dessert
    Servings 10 servings

    Ingredients
      

    For the Cake:

    • ¾ cup sugar
    • 3 tablespoon cornstarch
    • ¼ teaspoon salt
    • ½ cup cranberry juice cocktail
    • 3 tablespoon fresh lemon juice
    • 1 large egg plus 2 large egg yolks
    • 3 drops red food coloring
    • 2 Layers (8-inch) white lemon cake layers

    For the frosting:

    • 1 cup plus 2 tablespoon sugar
    • ¼ cup lemon juice
    • 1 tablespoon light corn syrup
    • 4 large egg whites
    • 3 drops red food coloring
    • Candied lemon zest

    Instructions
     

    • To make the lemon curd filling, combine sugar, cornstarch, salt, cranberry juice, lemon juice, egg and yolks in a medium heavy saucepan. Cook over medium heat, whisking constantly, until the mixture becomes very thick, 5 to 7 min. Continue to cook and stir until the mixture boils, then stir for 30 sec more. Transfer to a bowl over an ice bath to cool; add food coloring. Stir occasionally until completely cool, then cover with plastic wrap, pressing it onto the surface to prevent a skin from forming, and store in the fridge for up to a day.
    • Trim domed tops from cakes and place one on a serving platter; spread cold lemon filling over the surface ½ inch from the edge. Top with second cake layer and place in the fridge while preparing frosting.
    • To make the frosting, combine 1 cup sugar, lemon juice and corn syrup in a small heavy saucepan over medium-high heat. Stir until sugar dissolves; remove spoon. Brush insides of pan with a wet pastry brush to remove any sugar crystals and place a candy thermometer into the mixture. Boil (do not stir) until the syrup registers 230°F about 2 min. While the syrup cooks, whisk the egg whites and remaining 2 tablespoon sugar with an electric mixer until soft peaks form. With the mixer on low speed, pour the sugar mixture into the egg whites in a slow, steady stream. Increase speed to high and beat until the mixture is thick and glossy, 5 min. Tint frosting with food coloring, then frost cake immediately. Garnish with candied lemon zest.

    Notes

    For the filling I made a traditional lemon curd but added some cranberry juice for a pink punch.

    Nutrition

    Calories: 173kcalCarbohydrates: 41gProtein: 1gCholesterol: 16mgSodium: 88mgPotassium: 36mgSugar: 38gVitamin A: 25IUVitamin C: 9.5mgCalcium: 2mgIron: 0.1mg
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    Tara Teaspoon

    I’ve been in food publishing for over 25 years, creating recipes & food-styling for magazines, books, television, food brands, & advertising. With two cookbooks under my belt and thousands of my recipes at your fingertips, I hope you'll be inspired to spend more time in the kitchen!

    More about Tara

    Recipe Tara Teaspoon & Khalil Hymore Photograph Kate Sears Prop stylist Pam Morris

    Comments

      5 from 4 votes (2 ratings without comment)

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    1. Mary Bench says

      July 17, 2018 at 3:14 pm

      Too pretty to eat! But I will!

      Reply
    2. Brittany Smart says

      July 19, 2018 at 3:18 pm

      Gorgeous cake! Love the flavor 🙂

      Reply

    Hi, I'm Tara Teaspoon!

    I’ve been sharing my original ideas for years. What began as a passion, turned into a publishing career as Food Editor at Martha Stewart Living and Ladies’ Home Journal magazines.

    Now I write cookbooks, and share delicious recipes and expert cooking tips with you here! Thanks for stopping by Tara Teaspoon!

    More about me →

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