Print

Pink Lemonade Cake

Pink Lemonade Cake
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in the vibrant flavors of summer with this delightful Pink Lemonade Cake. Perfect for any celebration, this cake features layers of soft lemon cake paired with sweet raspberry jam and a fluffy pink lemonade buttercream frosting that will captivate your taste buds. Its beautiful presentation makes it an eye-catching centerpiece for birthdays, picnics, or sunny afternoon gatherings. Whether you’re a novice baker or an experienced cook, this recipe is designed to ensure success and smiles all around.

Ingredients

Scale
  • 2 cups cake flour
  • 2 teaspoons baking powder
  • ½ teaspoon bicarb soda
  • 185g caster sugar
  • 230g unsalted butter (softened)
  • 3 large eggs
  • 1 cup buttermilk
  • Zest of 1 lemon
  • 180g unsalted butter (room temperature)
  • 600g icing sugar (sifted)
  • 1 tablespoon fresh lemon juice
  • Pink food coloring (use sparingly)
  • 1 teaspoon citric acid
  • 100g raspberry jam
  • 3 frozen raspberries (crushed)
  • ½ lemon (cut into thin slices)

Instructions

  1. Preheat oven to 350°F (175°C) and prepare two 6-inch round pans by greasing and lining them with parchment paper.
  2. Whisk together cake flour, baking powder, and bicarb soda in a bowl.
  3. In another bowl, beat the softened butter and caster sugar until light and fluffy. Add eggs one at a time followed by buttermilk and lemon zest.
  4. Gradually mix the dry ingredients into the wet mixture until just combined.
  5. Divide batter between prepared pans and bake for 25-30 minutes or until a toothpick comes out clean. Cool in pans before transferring to wire racks.
  6. For the frosting, beat butter and sifted icing sugar until smooth; add lemon juice, citric acid, and food coloring to achieve desired hue.
  7. Assemble the cake by layering raspberry jam between cake layers and frosting the entire cake with buttercream.

Nutrition

Find it online: https://freshflavorsdaily.com/pink-lemonade-cake/