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Pink Lemonade Cake

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  • 1 (18.25 ounce) box white cake mix
  • 2 egg whites
  • 1 egg
  • 2 tablespoons oil
  • 3 tablespoons grated lemon zest; divided
  • 1/2 cup coarsely chopped and drained maraschino cherries; about 25
  • 1/4 cup sugar
  • 1/4 cup lemon juice
  • 2 (16 ounce) cans vanilla frosting
  • Red food coloring
  • Maraschino cherries with stems


  1. Heat oven to 350 degrees F. Butter and flour two 8-inch round cake pans.
  2. In bowl at low speed beat cake mix, egg whites, egg, 1 1/3 cups water, oil and 1 tablespoon zest until moistened, about 30 seconds. Increase speed to medium; beat for 2 minutes.
  3. Divide batter between pans.
  4. Sprinkle top of batter in each pan with 1/4 cup chopped cherries.
  5. Bake for 32 to 35 minutes or until wooden pick comes out clean.
  6. In pot combine 2/3 cup water with sugar and lemon juice. Over high heat bring mixture to boil; cook until syrupy, 7 to 9 minutes.
  7. Remove from heat; reserve.
  8. Cool cake layers in pans on racks for 20 minutes; remove from pans.
  9. Return to racks set over paper towels.
  10. Using toothpick gently poke holes in cake tops.
  11. Brush lemon syrup over tops; cool completely.
  12. In bowl stir remaining zest into frosting and stir in food coloring to tint pink.
  13. Place one cake layer on serving plate; spread with 1 cup frosting.
  14. Top with remaining cake layer. Spread top and sides of cake with remaining frosting.
  15. Garnish with cherries.

Yield: 16 servings

Posted by Chyrel at Recipe Goldmine 8/3/02 7:28:44 am.