Pink Lemonade Cake

Pink lemonade cake is the retro freezer dessert that earns its rosy color from a classic mid-century shortcut, frozen pink lemonade concentrate stirred into softened vanilla ice cream. It is part cake, part ice cream sandwich, and entirely a summer party piece.

The trick is keeping the ice cream layer firm enough to support the second cake layer on top. Foil-line the pan when freezing the ice cream filling and freeze for the full three hours before assembling. Soft ice cream means a collapsed cake.

The frosting is whipped heavy cream beaten with the remaining pink lemonade concentrate and a touch of sugar. Whip it to stiff peaks, not soft, since this needs to hold its shape on a cold cake going back into the freezer.

Work fast during assembly. The ice cream wants to melt the moment it leaves the freezer, and the whipped cream sets quickly on a frozen cake surface. A chilled offset spatula helps the frosting glide rather than tear.

Return to the freezer for at least an hour before slicing, longer is better. Pull from the freezer 5 minutes before serving so the cake softens just enough to slice cleanly.

Pro Tips

• Stir, do not melt, the ice cream, you want it spreadable, not pourable.
• Run a hot knife under hot water and dry between slices for clean cuts through the frozen layers.
• A 9-inch springform makes the ice cream layer easier to unmold.
• Skip the red food coloring if you want a softer blush, the concentrate alone gives a pale pink.

Variations

• Use raspberry lemonade concentrate for a deeper berry color and flavor.
• Sandwich a layer of fresh sliced strawberries between the ice cream and top cake for a fruit lift.
• Garnish the finished cake with candied lemon zest curls for a more upscale finish.