Better Homes & Garden Pink Lemonade Cake


Pink Lemonade Cake by

Original recipe by cookbook author & cake decorating innovator Karen Tack & Alan Richardson
(Better Homes and Gardens May 2012)
Better Homes & Garden


That’s an understatement for sure.  This cake was a huge hit with my Mom and the rest of the family as well…Valerie’s exact words…

“This is heaven”…

I should warn you though…
There is a lot of butter.  But for a special treat…it’s worth it.

Next time I make it, I will probably use a lighter version of  frosting which contained most of the butter.


1 cup (2 sticks) salted butter
4 Eggs
3 1/2 Cups flour
1 Tablespoon baking powder
1/2 Teaspoon salt
2 Cups sugar
red food coloring
1 1/3 Cups milk
1/4 Cup frozen lemonade concentrate, thawed
1 Tablespoon lemon extract
(recipe for Lemonade Buttercream frosting below)

Allow butter and eggs to stand until room temp.  Grease 2 9×2 in. round pans.  I used Pam Baking Spray so I didn’t need to flour them.  Line bottom of pans with parchment paper.

Cake Pan Cutting

cake pans 2
In a med. bowl mix flour, baking powder, and salt, and set aside.  Preheat oven to 350.  In extra large bowl beat butter, add sugar, 1/8 teaspoon of food coloring, 1 egg at a time, beating well.
In another bowl, stir together milk, lemonade concentrate, and extract- it will curdle, but that’s okay.Alternately add flour mixture and milk mixture to butter mixture beating on low.
Cake Batter 3
cake batter


Remove 1/2 (4 Cups) of tinted batter and spread in 1 pan.  Stir in 1/4 teaspoon of red food coloring in remaining batter and spread in other pan.  Bake about 35 minutes…mine took longer (check to see if tooth pick comes out clean).
cake batter 2
While baking… prepare frosting:
Pink Lemonade Buttercream Frosting
3 Cups unsalted butter (6 sticks-at room temp)
2 -16 oz. jars of marshmallow cream (or 2 -13 oz +1 1/2 Cups)
1/4 Cup frozen lemonade concentrate (thawed)
1 Cup powdered sugar
2 Teaspoon lemon extract

 I told you there was a lot of butter!!

In a large bowl, beat butter about 30 sec.  Add marshmallow and frozen concentrate.  Beat until smooth.  Add sugar, beat until light and fluffy.  Stick your finger in it and try it 🙂  Frost cake after it has cooled and the frosting is at room temp.

*To make the different layers, slice the cakes in half with a serrated knife, sawing gently back and forth.  Alternate the colors.

My cake ended up breaking apart a bit, so you can see by the pictures that I did it slightly different.

It doesn’t need to be perfect.

Getting this cake over to my Mom & Dad’s house down I-75 was pretty interesting! (don’t worry, Rick was driving!)
Oh how my Mom’s eyes lit up when she saw it!  We ended up having a blast with a “cake photo shoot” at her house.  She was an excellent assistant and my Dad was a good sport when we messed up his table he had set for his chicken & biscuits dinner.
me and mom, and girls
It was a wonderful way to spend Mother’s Day…
Pink Lemonade Cake by

Thank you for the inspiration Better Homes & Gardens!

All for…Mom!

May Issue 2012

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3 Responses

  1. kristin says:

    Oh my this looks amazing, thanks for sharing!

  2. Delores H White says:

    Beautiful, It’s a must try, Thanks

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