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Pioneer Woman Pink Lemonade Sheet Cake

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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.

Ingredients

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  • 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

  1. Preheat oven to 350°F (175°C). Grease or line a 9×13-inch sheet pan.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In a large bowl, beat softened butter and sugar until light and fluffy.
  4. Add eggs one at a time, mixing well after each. Stir in pink lemonade concentrate, lemon juice, lemon zest, vanilla extract, and buttermilk.
  5. 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.
  6. Pour batter into the prepared sheet pan and smooth the top.
  7. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
  8. Let the cake cool completely in the pan before frosting.
  9. In a small bowl, whisk together all frosting ingredients until smooth and pourable. Adjust consistency with more sugar or juice if needed.
  10. Spread the glaze evenly over the cooled cake.
  11. 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

Find it online: https://yumfoodusa.com/pioneer-woman-pink-lemonade-sheet-cake/