Pioneer Woman Pink Lemonade Sheet Cake is a bright, cheerful dessert that blends nostalgic lemonade flavor with soft, buttery cake. With a vibrant pink hue and tangy-sweet lemonade glaze, it’s perfect for birthdays, summer parties, potlucks, or any occasion that calls for a fun and flavorful treat.
Why You’ll Love This Recipe
This sheet cake captures the essence of a refreshing glass of pink lemonade in dessert form. It’s moist and tender thanks to the buttermilk, delightfully citrusy from the lemon juice and zest, and beautifully colored for an extra visual pop. Best of all, it’s easy to bake in one pan and finishes with a sweet lemonade glaze that adds just the right amount of zing.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Cake:
- all-purpose flour
- baking powder
- baking soda
- salt
- unsalted butter, softened
- granulated sugar
- large eggs
- pink lemonade concentrate
- fresh lemon juice
- lemon zest
- buttermilk
- vanilla extract
- pink food coloring (optional)
For the Pink Lemonade Frosting:
- powdered sugar
- pink lemonade concentrate
- fresh lemon juice
- vanilla extract
- pink food coloring (optional)
Directions
Prep the Pan:
- Preheat the oven to 350°F (175°C).
- Grease or line a 9×13-inch sheet pan with parchment paper or nonstick spray.
Mix the Dry Ingredients:
3. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Cream the Butter and Sugar:
4. In a large bowl, beat the softened butter and granulated sugar until light and fluffy—about 3 minutes.
Add the Eggs and Flavorings:
5. Add the eggs one at a time, mixing well after each addition.
6. Stir in the pink lemonade concentrate, fresh lemon juice, lemon zest, vanilla extract, and buttermilk.
Combine Wet and Dry:
7. Gradually add the dry ingredients to the wet ingredients, mixing just until smooth.
8. Add a few drops of pink food coloring, if desired, and mix until evenly colored.
Bake the Cake:
9. Pour the batter into the prepared sheet pan and spread evenly.
10. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
11. Let the cake cool completely in the pan before frosting.
Make the Pink Lemonade Frosting:
12. In a small bowl, whisk together the powdered sugar, pink lemonade concentrate, lemon juice, vanilla extract, and food coloring (if using) until smooth.
Frost the Cake:
13. Spread the frosting evenly over the cooled cake. Use a spatula to create a smooth or swirled finish.
Decorate (optional):
14. Garnish with lemon zest, edible sprinkles, or thin lemon slices for a festive touch.
Servings and timing
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 12–15 slices
Calories per Serving: Approximately 330 kcal
Variations
- Berry Burst: Fold 1 cup of fresh raspberries into the batter for added texture and flavor.
- Lemonade Cream Cheese Frosting: Swap the glaze for a cream cheese frosting flavored with pink lemonade.
- Cupcake Conversion: Pour batter into cupcake liners and reduce bake time to 18–20 minutes.
- Citrus Blend: Use orange zest along with lemon for a citrus-forward twist.
- Bundt Cake Version: Bake in a greased bundt pan at 325°F for 40–45 minutes, and drizzle with glaze.
storage/reheating
Store the frosted cake covered at room temperature for up to 3 days.
If storing longer, refrigerate and bring to room temperature before serving.
For freezing, wrap unfrosted cake tightly in plastic wrap and foil, then freeze for up to 2 months.
Thaw at room temperature and frost before serving.
Reheating is not recommended for frosted cake, but individual slices can be lightly warmed if unglazed.
FAQs
Can I use regular lemonade instead of pink lemonade concentrate?
You can, but the flavor and color may be less vibrant. The concentrate adds more intense citrus flavor and natural sweetness.
What does buttermilk do in the cake?
Buttermilk provides moisture and a light tang while helping the cake rise and stay tender.
Is the food coloring necessary?
No, it’s purely optional and used for visual appeal. The natural ingredients give a slight pink tint, but food coloring enhances it.
Can I make this in advance?
Yes, bake the cake up to two days in advance. Add the glaze the day you plan to serve for the best presentation.
Can I use a different pan size?
Yes, you can use a slightly larger or smaller pan, adjusting baking time as needed. For a thicker cake, use an 8×11-inch pan.
What if I don’t have pink lemonade concentrate?
Try substituting frozen regular lemonade concentrate and add a touch of pink food coloring.
How do I get a smooth glaze?
Sift the powdered sugar before mixing, and whisk the glaze ingredients thoroughly until lump-free.
Can I freeze leftovers?
Yes, freeze leftover slices individually wrapped in plastic wrap. Thaw at room temperature before serving.
Can I double the recipe for a crowd?
Yes, double the ingredients and bake in a half-sheet pan. Adjust baking time and monitor doneness with a toothpick.
How sweet is the cake?
It’s balanced—sweet with a noticeable tang from the lemonade and buttermilk. The glaze adds extra brightness without being overpowering.
Conclusion
The Pioneer Woman Pink Lemonade Sheet Cake is sunshine in cake form—a cheerful, citrusy dessert with vibrant flavor and a soft, tender crumb. Easy to make and perfect for sharing, this sheet cake brings fun and flair to birthdays, picnics, and celebrations of all kinds. One slice is all it takes to brighten any day with a pop of pink and a taste of lemonade joy.
PrintPioneer Woman Pink Lemonade Sheet Cake
A fluffy, tangy-sweet sheet cake infused with pink lemonade concentrate, lemon zest, and buttermilk for a moist texture and vibrant citrus flavor—finished with a zesty pink lemonade glaze for a party-perfect dessert.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 12–16 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- For the Cake:
- 2½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1¾ 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)
- For the Pink Lemonade Frosting:
- 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 oven to 350°F (175°C). Grease or line a 9×13-inch sheet pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, beat softened butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each. Stir in pink lemonade concentrate, lemon juice, lemon zest, vanilla extract, and buttermilk.
- Gradually add the dry ingredients to the wet mixture, mixing until smooth. Add a few drops of pink food coloring if desired for a vibrant hue.
- Pour 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 in the pan before frosting.
- In a small bowl, whisk together all frosting ingredients until smooth and pourable. Adjust consistency with more sugar or juice if needed.
- Spread the glaze evenly over the cooled cake.
- Optional: Garnish with sprinkles, lemon zest, or lemon slices before serving.
Notes
- Use high-quality pink lemonade concentrate for bold citrus flavor.
- Make sure cake is fully cooled before adding glaze to prevent it from melting.
- Add more or less pink food coloring to achieve desired color intensity.
- Store covered at room temperature for up to 3 days, or refrigerate for longer freshness.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 32 g
- Sodium: 190 mg
- Fat: 14 g
- Saturated Fat: 9 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 0 g
- Protein: 3 g
- Cholesterol: 75 mg