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Pink Lemonade Cake

Pink Lemonade Cake
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Dive into the delightful world of baking with this vibrant Pink Lemonade Cake! Bursting with zesty lemon and sweet raspberry flavors, this cake is a showstopper for any occasion—from birthdays to spring celebrations. Each slice offers a refreshing taste that evokes the warmth of summer days, making it perfect for gatherings or simply as a treat for yourself. The stunning pink frosting paired with fresh fruit garnishes not only pleases the palate but also creates an eye-catching centerpiece for your dessert table. Easy to prepare and incredibly rewarding, this Pink Lemonade Cake will surely bring smiles to everyone who enjoys it.

Ingredients

Scale
  • 2 cups cake flour
  • 2 teaspoons baking powder
  • ½ teaspoon bicarbonate soda
  • 185g caster sugar
  • 230g unsalted butter, softened
  • 3 large eggs
  • 1 cup buttermilk
  • Zest of 1 lemon
  • For frosting: 180g unsalted butter, 600g icing sugar, lemon juice, pink food coloring, citric acid
  • 100g raspberry jam
  • 3 frozen raspberries, crushed
  • ½ lemon, cut into thin slices

Instructions

  1. Preheat your oven to 350°F (175°C). Prepare two greased 6-inch round cake pans lined with parchment paper.
  2. In a bowl, whisk together cake flour, baking powder, and bicarbonate soda. In another bowl, cream softened butter and caster sugar until fluffy.
  3. Add eggs one by one to the butter mixture, mixing well after each addition. Then stir in buttermilk and lemon zest.
  4. Gradually fold in dry ingredients until just combined—avoid overmixing.
  5. Pour batter evenly into prepared pans and bake for 25-30 minutes or until a toothpick comes out clean. Allow cooling before frosting.
  6. To make frosting, beat softened butter until creamy, then gradually mix in sifted icing sugar. Add lemon juice and citric acid; color as desired.
  7. Assemble by spreading raspberry jam between layers and frosting the top and sides with pink lemonade buttercream.

Nutrition

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