Pioneer Woman Pink Lemonade Sheet Cake

This Pioneer Woman Pink Lemonade Sheet Cake is a moist and tangy dessert, which uses pink lemonade concentrate and fresh lemon juice. It’s a great choice for holiday parties, ready in about 50 minutes.

Pioneer Woman Pink Lemonade Sheet Cake 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)

How To Make Pioneer Woman Pink Lemonade Sheet Cake

1. Prep the oven and pan: Preheat the oven to 350°F (175°C) and grease a 9×13-inch sheet pan.
2. Mix dry ingredients: In a bowl, whisk together flour, baking powder, baking soda, and salt.
3. Cream butter and sugar: In a large bowl, beat butter and sugar until light and fluffy.
4. Add eggs: Add eggs one at a time, mixing well after each addition.
5. Add wet ingredients: Stir in pink lemonade concentrate, lemon juice, lemon zest, vanilla extract, and buttermilk until combined.
6. Combine batter: Gradually add the dry ingredients to the wet ingredients, mixing until smooth.
7. Add color and bake: If using, add a few drops of pink food coloring. Pour the batter into the prepared pan and smooth the top. Bake for 30–35 minutes, until a toothpick inserted in the center comes out clean.
8. Cool completely: Let the cake cool fully before frosting.
9. Make the frosting: In a small bowl, whisk together powdered sugar, pink lemonade concentrate, lemon juice, vanilla extract, and food coloring until smooth.
10. Frost and set: Spread frosting over the cooled cake and let it set before slicing.

Recipe Tips

• How to make pink lemonade cake more pink: Add a few extra drops of pink food coloring for a brighter shade.
• Can I use regular lemonade concentrate? Yes, but the cake will not have the same pink color.
• How do I know when sheet cake is done? Insert a toothpick in the center; it should come out clean.
• Can I make this cake ahead of time? Yes, bake and frost it a day in advance and store covered.
• How to keep sheet cake moist: Do not overbake and store tightly covered.

What To Serve With Pink Lemonade Sheet Cake

This bright lemon cake pairs well with:

• Fresh berries
• Vanilla ice cream
• Whipped cream
• Iced tea or lemonade
• Fresh mint leaves

How To Store Pink Lemonade Sheet Cake

Room Temperature: Store covered for up to 2 days.

Refrigerate: Keep in an airtight container for up to 5 days.

Freeze: Wrap unfrosted cake tightly and freeze for up to 2 months. Thaw before frosting.

Pink Lemonade Sheet Cake Nutrition Facts

• Calories: 410
• Fat: 17g
• Saturated Fat: 10g
• Carbohydrates: 60g
• Sugar: 44g
• Protein: 5g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I make pink lemonade cake without buttermilk?
Yes, substitute with regular milk plus 1 teaspoon lemon juice.

Why is my lemon sheet cake dense?
Overmixing the batter can make it heavy.

Can I turn this into cupcakes?
Yes, bake in lined muffin tins for about 18–22 minutes.

How to make lemon frosting thicker?
Add more powdered sugar a little at a time until desired consistency is reached.

Try More Recipes:

• Pioneer Woman Strawberry Muffins
• Pioneer Woman Strawberry Pretzel Salad
• Pioneer Woman Strawberry Crumb Cake