Warm up your oven to 350°F and lightly grease a standard 9x13-inch baking sheet pan.
In a medium bowl, gently whisk the flour, baking powder, baking soda, and salt until well combined.
In a larger bowl, beat the softened butter and sugar together until light and fluffy, then whip in the eggs one at a time.
Stir in your fresh citrus ingredients: the pink lemonade concentrate, fresh lemon juice, zest, vanilla, and light buttermilk.
Gradually fold the dry flour mixture into your wet ingredients, mixing gently until you have a smooth, perfect batter. Stir in the optional pink food coloring if you want that extra rosy glow!
Pour the batter into your prepared pan, smoothing the top. Bake for 30 to 35 minutes until a toothpick inserted in the center comes out clean, then let the cake cool completely.
Whisk together the powdered sugar, extra lemonade concentrate, lemon juice, vanilla, and optional food coloring to create a simple, glossy glaze. Spread it evenly over the cooled cake, let it set, slice, and enjoy!