Discussions of what, exactly, pink lemonade is or tastes like abound on the internet. Apparently the term's provenance can cover a multitude of possibilities, or sins, ranging from only a matter of food coloring, to strawberry or raspberry, to grenadine, and things even more seemingly exotic. Some argue there's a definite taste difference with "regular" lemon-y lemonade; others insist the color tricks us into thinking it tastes different. Who cares, especially when frozen pink lemonade concentrate helps fuel the taste fire of a tender well-iced pink lemonade cake, as graced the plates post-dinner last Monday night? I've had mixed results with this recipe, but this time was one of the winners, for sure.
"Sweet and Tart [Pink] Lemonade Cake," from Jocelyn Delk Adams of Grandbaby-Cakes.com. Famous food bloggers are interesting. I grabbed and printed this recipe in 2014, back when Jocelyn Delk Adams was still putting up recipes using an addressing scheme common on early blogs, with the year and month as part of the URL. When the recipe was more recently updated, its title lost the "Pink" designation, even though lower in the blog entry this is still referred to as a "pink lemonade cake." So: lemonade cake? Pink lemonade cake? Whatever. [Published 29 July 2014 / Updated 10 July 2025]
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