Hamdi Saidani Pioneer Woman Pink Lemonade Sheet Cake Recipe made of fresh lemon juice, pink lemonade concentrate, butter, sugar and flour. It serves 12 and takes about 50 minutes to prepare.
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💗 Why You’ll Love This Pioneer Woman Pink Lemonade Sheet Cake Recipe:
- Bright, Refreshing Flavor: The perfect balance of tangy and sweet.
- Moist and Soft Texture: Buttermilk makes it incredibly tender.
- Beautiful Pink Color: A fun and festive dessert for any occasion.
- Easy to Make in a Sheet Pan: Simple and quick preparation.
- Perfect for Parties and Celebrations: A great cake for summer, birthdays, or holidays.
❓ What Is Pioneer Woman Pink Lemonade Sheet Cake Recipe?
Pioneer Woman Pink Lemonade Sheet Cake is a soft and fluffy cake flavored with pink lemonade concentrate and fresh lemon juice, giving it a refreshing citrus taste with a hint of tartness. The cake is topped with a sweet pink lemonade glaze or frosting, making it a beautiful and delicious dessert for any gathering.
🍋 Ingredients
- 2 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter (softened)
- 1 ¾ cups granulated sugar
- 4 large eggs
- ½ cup pink lemonade concentrate
- ¼ cup fresh lemon juice
- 1 tbsp lemon zest
- 1 cup buttermilk
- 1 tsp vanilla extract
- A few drops of pink food coloring (optional)
- 2 cups powdered sugar
- ¼ cup pink lemonade concentrate
- 1 tbsp fresh lemon juice
- ½ tsp vanilla extract
- A few drops of pink food coloring (optional)
🍰 Instructions:
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch sheet pan.
- In a bowl, whisk together flour, baking powder, baking soda, and salt. In another large bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in pink lemonade concentrate, lemon juice, lemon zest, vanilla extract, and buttermilk until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until smooth.
- If using, add a few drops of pink food coloring for a brighter pink shade. Pour the batter into the prepared sheet pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely before adding frosting.
- In a small bowl, whisk together powdered sugar, pink lemonade concentrate, lemon juice, vanilla extract, and pink food coloring until smooth. Spread the frosting over the cooled cake and let it set before slicing.
💭 Recipe Tips:
- Use Fresh Lemon Juice: Enhances the tart, citrusy flavor.
- Don’t Overmix the Batter: Prevents a dense cake; mix just until combined.
- Let the Cake Cool Before Frosting: Ensures a smooth, even layer of frosting.
- Adjust the Pink Color: Add more or less food coloring for a vibrant or subtle pink.
- Store Properly for Freshness: Keep the cake covered to retain moisture.
🥂 What To Serve With Pink Lemonade Sheet Cake?
Serve Pink Lemonade Sheet Cake with whipped cream, fresh berries, vanilla ice cream or a refreshing lemonade drink. It pairs well with iced tea or a light fruit salad.
🎚 How To Store Leftovers Pink Lemonade Sheet Cake?
- Room Temperature: Store in an airtight container leftovers pink lemonade sheet cake for up to 2 days.
- Refrigeration: Keep in a sealed container leftovers pink lemonade sheet cake in the fridge for up to 5 days.
🥵 How To Reheat Leftover Pink Lemonade Sheet Cake?
- In The Oven: Preheat oven to 300°F (150°C) and warm leftovers pink lemonade sheet cake for up 5-7 minutes.
- In The Microwave : Heat leftovers pink lemonade sheet cake for up 10-15 seconds for a quick warm-up.
FAQ’S
Why is Pink Lemonade Sheet Cake pink?
The pink color in Pink Lemonade Sheet Cake comes from pink lemonade concentrate and can be enhanced with a few drops of pink food coloring.
Can I use homemade pink lemonade instead of concentrate for Pink Lemonade Sheet Cake?
Yes, but homemade lemonade may not have the same bold citrus flavor as pink lemonade concentrate.
Can I make Pink Lemonade Sheet Cake without pink lemonade concentrate?
Yes! You can use regular lemonade concentrate and add a little red food coloring to get the pink color.
How do I make Pink Lemonade Sheet Cake extra moist?
To keep Pink Lemonade Sheet Cake moist, use buttermilk, sour cream, or Greek yogurt in the batter. These ingredients add richness and prevent dryness.
Can I make Pink Lemonade Sheet Cake without food coloring?
Yes! Pink Lemonade Sheet Cake will still have a light pink hue from the pink lemonade concentrate, but adding food coloring makes it more vibrant.
What frosting is best for Pink Lemonade Sheet Cake?
A pink lemonade glaze made with powdered sugar, pink lemonade concentrate, and lemon juice is the best topping for Pink Lemonade Sheet Cake. You can also use a cream cheese frosting for extra richness.
Try More Lemon Desserts Recipes:
Nutrition Facts
Serving Size: 1 Serving
- Calories: 327 kcal
- Carbohydrates: 48g
- Protein: 4g
- Fat: 12g
- Saturated Fat: 7g
- Cholesterol: 75mg
- Sodium: 210mg
- Sugar: 30g
- Vitamin C: 5mg
- Calcium: 50mg
- Iron: 1mg
Pioneer Woman Pink Lemonade Sheet Cake
Description
Pioneer Woman Pink Lemonade Sheet Cake Recipe made of fresh lemon juice, pink lemonade concentrate, butter, sugar and flour. It serves 12 and takes about 50 minutes to prepare.
Ingredients
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch sheet pan.
- In a bowl, whisk together flour, baking powder, baking soda, and salt. In another large bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in pink lemonade concentrate, lemon juice, lemon zest, vanilla extract, and buttermilk until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until smooth.
- If using, add a few drops of pink food coloring for a brighter pink shade. Pour the batter into the prepared sheet pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely before adding frosting.
- In a small bowl, whisk together powdered sugar, pink lemonade concentrate, lemon juice, vanilla extract, and pink food coloring until smooth. Spread the frosting over the cooled cake and let it set before slicing.
Notes
- Use Fresh Lemon Juice: Enhances the tart, citrusy flavor.
Don’t Overmix the Batter: Prevents a dense cake; mix just until combined.
Let the Cake Cool Before Frosting: Ensures a smooth, even layer of frosting.
Adjust the Pink Color: Add more or less food coloring for a vibrant or subtle pink.
Store Properly for Freshness: Keep the cake covered to retain moisture.
