Nothing says summer like this pretty pink lemonade sheet cake!
Thank you to Nellie’s Free Range Eggs for sponsoring this recipe, pink lemonade sheet cake. All opinions are mine alone.
You might say I have a thing for lemons. Over the years I’ve shared recipes for lemon ice cream (a must-try), lemon poppy seed bread, and my daughter’s first birthday was even a pink lemonade party theme! Inspired by the pink lemonade cupcakes I made for sweet Eve’s birthday, I decided to make a slightly more sophisticated pink lemonade sheet cake to kick off summer.
You’re going to want to try this. It’s the perfect combination of sweet and tangy.
I’m a huge fan of sheet cakes because they are so much easier to make! And, I’m loving how this pretty pink marshmallow frosting looks extra special with a lemon garnish.
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To prepare this pink lemonade sheet cake, start by adding 1 cup of sugar and 1 stick of Nellie’s Free Range Unsalted butter (softened to room temperature) in a medium bowl. Using a hand mixer, beat until well blended.
Add three large Nellie’s Free Range Eggs, one at a time, until combined. Next, mix in 1/4 cup thawed lemonade concentrate (regular or pink lemonade both work!).
In a separate small bowl, whisk together 2 cups flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda and 1/4 teaspoon salt.
Next, pour half of the flour mixture into the sugar mixture and beat until blended. Pour in half of the buttermilk and stir until combined. Repeat the process by mixing in the remaining flour mixture and buttermilk.
Once combined, pour the batter into a greased 9×13 cake pan or a 10″x15″ bar pan (I used a bar pan).
Bake at 350° for 28-32 minutes for a cake pan, and 22-25 minutes for a bar pan.
To make the marshmallow frosting, combine 1 cup of powdered sugar and 1 stick of Nellie’s Free Range Unsalted Butter (softened to room temperature) in a medium bowl. Beat with a hand mixer until well blended.
Add 1 jar of marshmallow fluff (about 7 oz.). Then, mixing in one tablespoon at a time, add 2-6 tablespoons of thawed lemonade concentrate until you’ve reached the desired frosting consistency. The marshmallow frosting will be thick and sticky, but still easily spreadable.
Add food coloring if desired, and frost your pink lemonade sheet cake once it has cooled. Top each slice with fresh or candied lemon, if desired!
Shout out to Nellie’s Free Range Eggs, which help make all of my baked goods next-level good! Nellie’s Free Range Eggs and Nellie’s Free Range Butter have no added hormones or antibiotics, plus the hens and cows are raised Nellie’s Free Range Eggs and with kindness. Our family can definitely taste the difference. You can check out their site for more recipe inspiration, including this one!
If you decide to try this pink lemonade sheet cake, please drop me a note in the comments and let me know how you like it!
Pink Lemonade Sheet Cake
Nothing says summer like this pretty pink lemonade sheet cake made with fresh lemons or lemonade concentrate!
Ingredients
- Cake
- 1 stick (8 Tbsp.) Nellie’s Free Range Unsalted Butter, room temperature
- 1 C. Sugar
- 3 large Nellie’s Free Range Eggs
- ¼ C. Frozen lemonade concentrate, thawed (or substitute 2 Tbsp. lemon juice and the zest from one lemon)
- 2 C. Flour
- 1 tsp. Baking powder
- ½ tsp Baking soda
- ¼ tsp. Salt
- 3/4 C. Buttermilk
- Food coloring (if desired)
- Frosting
- 1 stick (8 Tbsp.) Nellie’s Free Range Unsalted Butter, room temperature
- 1 C. Powdered Sugar
- 7 oz. Marshmallow Fluff
- 2-6 Tbsp. Frozen lemonade concentrate, thawed (you can substitute with lemon juice)
- Food coloring (if desired)
- Lemon slices for garnish, if desired.
Instructions
Cake:
- Preheat oven to 350°. Grease or line a 9x13 cake pan or a 10"x15" bar pan.
- Place butter and sugar in a medium bowl. Using a hand mixer, beat until well blended.
- Add eggs one at a time, beating until combined.
- Add lemonade concentrate.
- In a separate small bowl, whisk together flour, baking soda, baking powder and salt.
- Add ½ of the flour mixture into the sugar mixture and beat until combined. Then pour in ½ of the buttermilk and stir until combined. Repeat the process by adding the remaining flour mixture and buttermilk.
- Once combined, pour the batter into the prepared pan.
- Bake 28-32 minutes for a standard 9x13 cake pan, or 22-25 minutes for a 10.5"x15.5" bar pan.
Frosting:
- Using a hand mixer, beat butter and powdered sugar until fluffy and well blended.
- Spoon marshmallow fluff into the mixture and beat until frosting is smooth.
- Add lemonade concentrate, 1 Tbsp. at a time, until you reach the desired consistency for spreading.
- Add food coloring if desired, and frost the cake once it has cooled. Garnish with slices of lemon, if desired.