Easy Pink Lemonade Cake
Light, fluffy, and easy to make, this lemony cake is perfect for a baby shower, birthday, or any summer party.
Equipment
- 13 x 9 baking dish
- Hand mixer
- Large mixing bowl
- Spatula
Ingredients
For the Cake
- 1 package lemon cake mix
- 1 3.4 ounce package instant lemon pudding
- 1¾ cups water
- 3 egg whites
For the Frosting
- 1 3.4 ounce package instant French vanilla pudding
- ¾ cup milk
- ½ teaspoon lemon extract (optional)
- 1 8 ounce package Cool Whip defrosted
Instructions
- Prep the pan and oven. Spray a 13 x 9 baking dish generously with nonstick baking spray. Preheat your oven to 350°F (175°C) and position the rack in the center.
- Make the cake batter. Combine the lemon cake mix, instant lemon pudding mix, water, and egg whites in a large mixing bowl. Then, beat on low with a hand mixer for 3-4 minutes until the mixture is smooth and well combined. Add pink food coloring to achieve your preferred shade.
- Bake and cool the cake. Pour the batter into the prepared baking dish and spread it evenly. Then, bake the cake for 22-26 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan at room temperature for at least 1 hour before frosting.
- Make the frosting. In a large mixing bowl, beat the milk and instant French vanilla pudding with a hand mixer for 2-3 minutes until smooth. If using, add the lemon extract and mix until combined. Gently fold the defrosted Cool Whip until the mixture is smooth and fluffy. Add pink food coloring to achieve your desired shade of pink.
- Assemble and cool. Once the cake has cooled completely, spread the frosting evenly over the top of the cake. Refrigerate the cake for at least 2 hours until the frosting is set and the cake is chilled.
Notes
Remember to let your egg whites and milk sit out until they are at room temperature before mixing to mix better with the other ingredients.
Because of the yellow ingredients, the cake may look coral or orange when you first add the pink food coloring. You can add more pink dye for a pinker color or leave it as it is.
For an extra zesty flavor, add some lemon zest to the cake batter. It will give a fresh lemon taste without changing the texture.
It's best to make this cake ahead of time to let the flavors blend together.
Use a sawtooth knife to get perfect slices, and clean it after each cut.
Nutrition
Calories: 210kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 15mg | Potassium: 26mg | Sugar: 1g | Vitamin A: 19IU | Calcium: 15mg | Iron: 1mg
Servings: 16 slices
Calories: 210kcal