5 from 2 votes
Pink Lemonade goes from the glass to the cake plate with this citrusy, sweet dessert.
Pink Lemonade Cake
Work Time
1 hr 15 mins
Cook Time
35 mins
Total Time
2 hrs
To make the white lemon cake layers, add 2 tbsp lemon zest to a white cake mix or your favorite white cake recipe.
Course: Dessert
Cuisine: American
Keyword: Pink Lemonade Cake
Yield: 10 servings
Calories: 173 kcal
For the Cake:
  • ¾ cup sugar
  • 3 tbsp cornstarch
  • ¼ tsp salt
  • ½ cup cranberry juice cocktail
  • 3 tbsp 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 tbsp sugar
  • ¼ cup lemon juice
  • 1 tbsp light corn syrup
  • 4 large egg whites
  • 3 drops red food coloring
  • Candied lemon zest
  1. 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.
  2. 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.
  3. 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 tbsp 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.
Recipe Notes

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

Nutrition Facts
Pink Lemonade Cake
Amount Per Serving
Calories 173
% Daily Value*
Cholesterol 16mg5%
Sodium 88mg4%
Potassium 36mg1%
Carbohydrates 41g14%
Sugar 38g42%
Protein 1g2%
Vitamin A 25IU1%
Vitamin C 9.5mg12%
Calcium 2mg0%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.