Easy Pink Lemonade Sheet Cake
Ingredients
- Cooking spray Cooking spray Cooking spray
- 300 g cake flour
- 250 g granulated sugar
- 2 1/2 teaspoons baking powder
- 1 teaspoon kosher salt
- 3/4 cup unsalted butter
- 3/4 cup lemonade concentrate
- 1/2 cup whole milk
- 1 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- 4 large eggs large eggs
- 7 drops red liquid food coloring drops red liquid food coloring
- 1/2 cup unsalted butter
- 6 ounces cream cheese
- 1/4 teaspoon kosher salt
- 3 tablespoons lemonade concentrate
- 2 tablespoons fresh lemon juice
- 340 g powdered sugar
- 1 drop liquid red food coloring drop liquid red food coloring
- lemon lemon lemon
Shop ingredients
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Instructions
- Spray a 9x13-inch metal baking pan with baking spray. Line the bottom with parchment paper and spray the parchment paper with cooking spray; set aside.
- To make the cake, whisk together the flour, sugar, baking powder, and salt in a bowl of a stand mixer fitted with the paddle attachment until combined. Slice the butter into about 8 pieces and add to the flour mixture. Beat on medium-low speed until flour is sandy, about 1 minute.,Simply Recipes / Photo by Jen Causey / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley,Simply Recipes / Photo by Jen Causey / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley
- Add the pink lemonade, milk, lemon zest, and juice. Beat at low speed for 30 seconds, then increase the speed to medium and beat for 30 seconds. Add the eggs, 1 at a time, beating on low speed until each egg is incorporated (the mixture will look curdled).,Increase the speed to medium-high and beat until the mixture no longer looks curdled, about 30 more seconds. Add the food coloring and beat on low speed until evenly colored. Spread the batter evenly into the prepared pan.,Simply Recipes / Photo by Jen Causey / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley,Simply Recipes / Photo by Jen Causey / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley,Simply Recipes / Photo by Jen Causey / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley
- Bake in the preheated oven until a toothpick inserted into the center comes out mostly clean with a few crumbs (no wet batter), 28 to 30 minutes. Cool in the pan on a wire rack until room temperature, about 1 hour.,Simply Recipes / Photo by Jen Causey / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley
- While the cake cools, prepare the frosting. Beat the butter, cream cheese, and salt in a stand mixer fitted with the paddle attachment at medium-low speed until combined, about 1 minute. Add the lemonade and lemon juice and beat until combined, about 1 minute.,Reduce the speed to low and gradually add the powdered sugar, 1/2 cup at a time, until fluffy, stopping to scrape down the sides of the bowl as needed. Add food coloring and beat on medium speed until the color is fully incorporated.,Simply Recipes / Photo by Jen Causey / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley,Simply Recipes / Photo by Jen Causey / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley
- Remove the cake from the pan and place on a serving platter. Spread the frosting evenly over the cooled cake. Garnish with lemon slices.,Store in an airtight container in the fridge for up to 3 days.,Love the recipe? Leave us stars and a comment below!,Simply Recipes / Photo by Jen Causey / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley,Simply Recipes / Photo by Jen Causey / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley
Source
Original recipe: View Original