Pink Lemonade Cake


  • 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.

This post may contain affiliate links. Any purchases made through these links help support at no additional cost to you. Please see our disclosure policy.

Balance of Nature

Product Glamour Shots