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Pioneer Woman Pink Lemonade Sheet Cake

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A bright and tangy pink lemonade sheet cake with fresh lemon zest, tender buttermilk crumb, and a sweet pink lemonade glaze. This easy crowd-pleasing dessert is perfect for summer gatherings and celebrations.

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup unsalted butter, softened
  • 1 3/4 cups granulated sugar
  • 4 large eggs
  • 1/2 cup pink lemonade concentrate
  • 1/4 cup fresh lemon juice
  • 1 tbsp lemon zest
  • 1 cup light buttermilk
  • 1 tsp vanilla extract
  • pink food coloring (optional)
  • 2 cups powdered sugar
  • 1/4 cup pink lemonade concentrate
  • 1 tbsp fresh lemon juice
  • 1/2 tsp vanilla extract

Instructions

  1. Preheat the oven to 350°F and lightly grease a standard 9×13-inch baking pan.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined.
  3. In a large bowl, beat the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time.
  4. Mix in 1/2 cup pink lemonade concentrate, 1/4 cup fresh lemon juice, lemon zest, 1 teaspoon vanilla extract, and buttermilk.
  5. Gradually fold the dry ingredients into the wet ingredients until the batter is smooth and just combined. Stir in pink food coloring if desired.
  6. Pour the batter into the prepared pan and smooth the top. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely.
  7. Whisk together the powdered sugar, remaining 1/4 cup pink lemonade concentrate, 1 tablespoon lemon juice, and 1/2 teaspoon vanilla extract. Add optional pink food coloring if desired.
  8. Spread the glaze evenly over the cooled cake. Allow the glaze to set before slicing and serving.

Notes

  • For the brightest citrus flavor, use freshly squeezed lemon juice and fresh lemon zest.
  • Pink food coloring is optional and can be omitted without affecting the flavor.
  • Make sure the cake is completely cool before adding the glaze so it sets properly.
  • Store leftover cake covered at room temperature for up to 2 days or refrigerated for longer storage.

Nutrition

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