Pink Lemonade Cake

If you’re looking for a cake that combines the bright flavors of summer with a touch of elegance, then you’ve found it! This Pink Lemonade Cake is not only delightful to eat but also stunning to look at. Imagine layers of soft lemon cake, sweet raspberry jam, and a fluffy pink lemonade buttercream frosting that will make your taste buds dance. It’s one of those recipes that I just love sharing with friends and family, whether it’s for a birthday celebration or a sunny afternoon gathering.

What makes this cake truly special is its ability to bring everyone together. The tangy lemon flavor paired with the sweetness of raspberries creates a balance that appeals to both kids and adults alike. Plus, its lovely presentation makes it perfect for any occasion!

Why You’ll Love This Recipe

• Easy to Make: You don’t need to be a baking expert to whip up this delicious dessert. The steps are straightforward, making it perfect for bakers of all levels!
• Family-Friendly Appeal: With its sweet and tangy flavors, this Pink Lemonade Cake is sure to please everyone at the table, from kids to grandparents.
• Make-Ahead Convenience: You can bake the layers in advance and assemble them later, making party prep a breeze.
• Stunning Presentation: The vibrant colors and elegant garnishes make this cake a showstopper that will impress your guests.

Ingredients You’ll Need

Let’s gather our simple and wholesome ingredients! This recipe uses basic pantry staples combined with fresh flavors that make the Pink Lemonade Cake so special.

For the Cake Layers

• 2 cups (300g) cake flour
• 2 teaspoons baking powder
• ½ teaspoon bicarb soda
• 185g (6oz) caster or superfine sugar
• 230g (8oz) unsalted butter, softened
• 3 large eggs, room temperature
• 1 cup (250ml) buttermilk
• Zest of 1 large lemon

For the Buttercream Frosting

• 180g (6oz) unsalted butter, room temperature
• 600g (21oz) icing sugar, sifted
• 1 tablespoon fresh lemon juice
• Pink food coloring (use sparingly)
• 1 teaspoon citric acid

For the Garnish

• 100g (3.5oz) raspberry jam
• 3 frozen raspberries (crushed)
• ½ lemon, cut into thin slices

Variations

This recipe is wonderfully flexible! Feel free to get creative with these variations:

• Add Fresh Berries: Incorporate fresh berries like strawberries or blueberries into the frosting for extra flavor and texture.
• Make It Gluten-Free: Substitute the cake flour with a gluten-free blend for those who need it.
• Try Different Flavors: Swap out lemon zest with orange or lime zest for a fun twist on flavor.
• Layer with Cream Cheese Frosting: Mix things up by using cream cheese frosting instead of buttercream for a richer taste.

How to Make Pink Lemonade Cake

Step 1: Prepare Your Baking Pans

Start by preheating your oven to 350°F (175°C). Grease two 6-inch round cake pans with butter and line the bottom with parchment paper. This ensures your cakes release easily after baking!

Step 2: Mix the Dry Ingredients

In a bowl, whisk together the cake flour, baking powder, and bicarb soda. Mixing these dry ingredients thoroughly helps create an even texture in your cake layers.

Step 3: Cream Butter and Sugar

In another bowl, beat together the softened butter and caster sugar until light and fluffy. This step is crucial because it incorporates air into the mixture which gives your cake its lovely rise.

Step 4: Add Eggs and Buttermilk

Add each egg one at a time to your butter mixture, mixing well after each addition. Then pour in the buttermilk along with the lemon zest. This combination keeps your cake moist while enhancing its lovely lemon flavor!

Step 5: Combine Wet and Dry Ingredients

Gradually add your dry ingredients into the wet mixture until just combined. Overmixing can lead to dense cakes, so stir gently!

Step 6: Bake Your Cakes

Divide the batter evenly between your prepared pans. Bake in the preheated oven for about 25-30 minutes or until a toothpick inserted comes out clean. Let them cool in their pans before transferring them onto wire racks.

Step 7: Make the Buttercream Frosting

While your cakes cool down, prepare the frosting by beating together room-temperature butter and sifted icing sugar until smooth. Add in fresh lemon juice, citric acid, and just enough pink food coloring for that delightful hue!

Step 8: Assemble Your Cake

Once cooled, place one layer on your serving plate and spread raspberry jam on top. Add some frosting over it before placing the second layer on top. Finish by coating the entire cake in more of that luscious pink lemonade buttercream.

Step 9: Garnish Elegantly

Decorate your beautiful creation with crushed raspberries and thin slices of lemon for an extra pop of color!

And there you have it—your very own Pink Lemonade Cake! Enjoy every slice as you share this joyous treat with loved ones.

Pro Tips for Making Pink Lemonade Cake

Creating the perfect Pink Lemonade Cake is all about attention to detail and a dash of love. Here are some helpful tips to ensure your cake turns out beautifully!

• Use room temperature ingredients: Allowing your butter, eggs, and buttermilk to come to room temperature helps create a smoother batter, leading to a lighter, fluffier cake.

• Sift your dry ingredients: Sifting the flour, baking powder, and bicarb soda not only removes lumps but also aerates the mixture, which contributes to a tender crumb in your cake.

• Don’t overmix the batter: After adding the wet ingredients, mix just until combined. Overmixing can lead to a dense cake instead of the light and airy texture you’re aiming for.

• Cool layers completely: Make sure your cake layers are completely cool before frosting. This prevents melting and sliding of the buttercream and helps maintain that beautiful presentation.

• Taste as you go: Adjusting the sweetness or tartness by adding a little more lemon juice or sugar allows you to tailor the flavor profile to your preferences—don’t hesitate to make it yours!

How to Serve Pink Lemonade Cake

Serving your Pink Lemonade Cake can be just as delightful as making it! With its vibrant colors and irresistible flavors, this cake is sure to impress any guest. Here are some ideas on how to present this stunning dessert.

Garnishes

• Fresh raspberries: Scatter a few fresh raspberries on top of the frosted cake for an added burst of color and flavor.
• Lemon zest: Sprinkle some freshly grated lemon zest over the frosting for an aromatic touch that enhances the lemony taste.
• Mint leaves: A few sprigs of mint not only add a pop of green but also bring a refreshing element that complements the citrus notes.

Side Dishes

• Lemon Sorbet: This light, refreshing dessert pairs perfectly with the sweetness of the cake while enhancing its lemony flavor profile.
• Vanilla Ice Cream: A scoop of creamy vanilla ice cream adds richness and balances the tartness of the Pink Lemonade Cake beautifully.
• Fruit Salad: A medley of seasonal fruits can provide a fresh contrast that brightens up each bite of your cake.
• Sparkling Water with Lime: For a refreshing drink option, offer sparkling water with lime wedges as it complements the zesty notes in both the cake and garnishes.

With these serving suggestions, you’ll be ready to share your delightful Pink Lemonade Cake at any gathering! Enjoy every sweet moment!

Make Ahead and Storage

This Pink Lemonade Cake is not only a delightful treat but also an excellent option for meal prep. You can make it ahead of time, allowing the flavors to meld beautifully, and store it for later enjoyment.

Storing Leftovers

• Allow the cake to cool completely before storing.
• Wrap each layer separately in plastic wrap or store in an airtight container.
• Keep in the refrigerator for up to 3 days.
• For best freshness, consume within the first two days.

Freezing

• Once cooled, wrap each cake layer tightly in plastic wrap.
• Place the wrapped layers in a freezer-safe bag or container.
• Freeze for up to 2 months.
• Thaw in the refrigerator overnight before frosting and serving.

Reheating

• If you prefer your cake warm, remove it from the fridge and let it sit at room temperature for about 30 minutes.
• Preheat your oven to 300°F (150°C).
• Place the cake on a baking sheet and warm for about 10-15 minutes, keeping an eye on it to avoid drying out.

FAQs

Here are some common questions about making this Pink Lemonade Cake.

Can I use a different flavor of jam for my Pink Lemonade Cake?

Absolutely! While raspberry jam complements the lemon flavor wonderfully, you can substitute it with strawberry or blueberry jam if you prefer. Just ensure it’s a fruit jam that pairs well with lemon.

How can I achieve the perfect consistency for my Pink Lemonade Cake frosting?

To get that dreamy frosting consistency, start with softened butter and gradually add sifted icing sugar. Adjust with fresh lemon juice until you reach your desired texture. A touch of pink food coloring will also help achieve that lovely hue!

What occasions are perfect for serving Pink Lemonade Cake?

This Pink Lemonade Cake is ideal for birthdays, spring celebrations, baby showers, or any gathering where you want to impress guests with a bright and cheerful dessert.

Final Thoughts

I hope you’re as excited to make this Pink Lemonade Cake as I am! It’s truly a special recipe that captures the essence of sunny days and joyful gatherings. Whether you’re celebrating a birthday or just treating yourself, this cake is sure to bring smiles all around. Enjoy every bite, and don’t forget to share your creations!