Pink Strawberry Lemonade Cake
This Pink Strawberry Lemonade Cake is the perfect summer dessert, combining the tartness of lemonade with the sweetness of strawberries.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1/2 cup lemonade concentrate
- 1 tbsp lemon zest
- 1/2 cup whole milk
- 1 cup chopped fresh strawberries
Instructions
Preparation
- Preheat your oven to 350°F. Grease and flour a 9-inch round cake pan, ensuring it is thoroughly coated to prevent sticking.
- In a large mixing bowl, use an electric mixer to cream together the softened butter and granulated sugar until the mixture is light and fluffy, about 3 minutes.
- Add the eggs one at a time to the butter and sugar mixture, beating well after each addition to ensure they are fully incorporated.
- Mix in the lemonade concentrate and lemon zest, blending until well combined to infuse the batter with a refreshing citrus flavor.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add this to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients.
- Gently fold in the chopped fresh strawberries until evenly distributed throughout the batter.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before removing it to a wire rack to cool completely.
Serving
- Once cooled, frost the cake as desired and serve in slices, enjoying the fresh and fruity flavors.
Storage
- Store the cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days for extended freshness.
Notes
Pro Tips: Always use room temperature ingredients for better blending and consistency. Ingredient Substitutions: Use gluten-free flour for a gluten-free version. How to Serve: Serve slices with a dollop of whipped cream for added delight. Storage & Freshness: Store in an airtight container to maintain moisture. Make-Ahead Tips: The cake can be baked a day in advance and stored in the fridge.