Pink Lemonade Cake

If you’re looking for a cake that brings sunshine to any gathering, then this Pink Lemonade Cake is just the treat you need! It’s a delightful dessert that combines tangy lemon flavor with sweet raspberry jam, all wrapped up in a beautiful pink frosting. This cake has become a favorite of mine because it’s perfect for so many occasions—whether it’s a birthday party, a spring picnic, or even just a cozy family dinner. Each bite feels like a celebration!

What really makes this recipe special is not only its stunning appearance but also its bright, refreshing flavors. The soft layers of lemon cake paired with the vibrant pink lemonade buttercream make it impossible to resist. Plus, it’s surprisingly easy to whip up, making it a fantastic choice for both baking novices and seasoned pros alike.

Why You’ll Love This Recipe

• Bursting with flavor: This cake is packed with fresh lemon zest and raspberry jam that brighten your taste buds.
• Perfect for any occasion: Whether it’s a festive gathering or just an afternoon treat, this cake fits right in.
• Family-friendly appeal: Kids and adults alike will adore this sweet and tangy dessert!
• Make-ahead convenience: Bake the cake layers in advance and assemble later for an easy dessert option.
• Stunning presentation: The pink frosting and garnishes make this cake look as amazing as it tastes.

Ingredients You’ll Need

Let’s gather some simple, wholesome ingredients to create this delicious Pink Lemonade Cake! These are all staples you might already have in your pantry or can easily find at your local store.

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 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 Filling and Garnish

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

Variations

This Pink Lemonade Cake is wonderfully flexible! Here are some fun variations to try:

• Add extra fruit: Fold in some blueberries or strawberries into the batter for added flavor and color.
• Lemon curd filling: Substitute raspberry jam with homemade lemon curd for an even more zesty experience.
• Gluten-free option: Use a gluten-free cake flour mix to make this cake suitable for those avoiding gluten.
• Different frosting colors: Swap out the pink food coloring for pastel shades based on your occasion—think lavender or mint green!

How to Make Pink Lemonade Cake

Step 1: Prepare Your Cake Batter

Start by preheating your oven to 350°F (175°C). Grease two 6-inch round cake pans and line them with parchment paper. In a bowl, whisk together the cake flour, baking powder, and bicarb soda. Mixing these dry ingredients ensures that they distribute evenly throughout your batter.

Step 2: Cream the Butter and Sugar

In another bowl, cream together the softened butter and caster sugar until light and fluffy. This step is crucial because it incorporates air into the batter, resulting in a light and tender cake.

Step 3: Mix Wet Ingredients

Add the eggs one at a time to your butter-sugar mixture while mixing well after each addition. Then slowly stir in the buttermilk along with the lemon zest. The acidity of buttermilk enhances flavor while giving moisture to your layers.

Step 4: Combine Dry and Wet Ingredients

Gradually add your dry mixture to the wet ingredients until just combined. Be careful not to overmix; we want our cake layers soft and fluffy!

Step 5: Bake the Cakes

Divide the batter evenly between your prepared pans. Bake in your preheated oven for about 25-30 minutes or until a toothpick comes out clean from the center. Let them cool before removing from pans.

Step 6: Make the Buttercream Frosting

While cakes cool down, let’s whip up that vibrant pink lemonade buttercream! Beat together room-temperature butter with icing sugar until smooth. Add fresh lemon juice and citric acid for that zesty kick. Don’t forget just a touch of pink food coloring to get that lovely hue!

Step 7: Assemble Your Cake

Once cooled completely, place one layer on your serving plate. Spread raspberry jam on top followed by some of that luscious buttercream frosting. Top it off with the second layer and frost generously around the sides and top.

Step 8: Garnish

For an elegant finish, arrange thin slices of lemon on top along with crushed raspberries. This not only adds beauty but also hints at what deliciousness awaits inside!

And there you have it—your very own show-stopping Pink Lemonade Cake! Enjoy every slice as you share this delightful creation with friends and family!

Pro Tips for Making Pink Lemonade Cake

Baking can be a joyful adventure, and with a few helpful tips, you can ensure your Pink Lemonade Cake turns out perfectly every time!

• Use Room Temperature Ingredients: Ensuring your butter, eggs, and buttermilk are at room temperature helps create a smooth batter that traps air during mixing, leading to a light and fluffy cake.

• Sift the Dry Ingredients: Sifting the cake flour, baking powder, and bicarb soda together not only removes lumps but also aerates the mixture. This results in a tender crumb and a beautifully risen cake.

• Don’t Overmix the Batter: Mixing just until combined prevents developing gluten in the flour, which can lead to a tough texture. Aim for a few streaks of flour before folding in completely.

• Check for Doneness: Every oven is different! Use a toothpick inserted into the center of the cakes; it should come out clean or with just a few moist crumbs attached. If it’s wet with batter, give it more time.

• Cool Completely Before Frosting: Allowing your cake layers to cool completely ensures that the frosting doesn’t melt off when you apply it. Letting them rest on wire racks is ideal for even cooling.

How to Serve Pink Lemonade Cake

Presenting your Pink Lemonade Cake beautifully will make it even more inviting! Here are some ideas to help you serve this delightful dessert:

Garnishes

• Fresh Raspberries: Scatter a handful of fresh raspberries on top of the frosted cake for an added burst of color and flavor.
• Lemon Zest: A sprinkle of fresh lemon zest over the frosting adds both visual appeal and enhances that zesty lemon flavor.
• Edible Flowers: Consider using edible flowers like pansies or nasturtiums for an elegant touch that makes your cake look stunningly beautiful.

Side Dishes

• Coconut Whipped Cream: This light and airy topping complements the tanginess of the Pink Lemonade Cake while keeping everything dairy-free.

• Fruit Salad: A refreshing fruit salad made with seasonal fruits can balance the richness of the cake and add freshness to your dessert table.

• Lemon Sorbet: The bright flavors of lemon sorbet pair harmoniously with your cake’s citrus notes, offering a delightful contrast.

• Herbal Iced Tea: A chilled herbal iced tea with hints of mint or hibiscus makes for a perfect beverage pairing that keeps things light and refreshing.

With these tips and serving suggestions, your Pink Lemonade Cake will not only taste incredible but also look like a true centerpiece at any gathering! Enjoy every slice!

Make Ahead and Storage

This Pink Lemonade Cake is not only a stunning centerpiece for any celebration, but it’s also great for meal prep. You can easily make it ahead of time, store it, and enjoy its delightful flavors over several days.

Storing Leftovers

• Allow the cake to cool completely before storing.
• Place leftover slices in an airtight container.
• Store in the refrigerator for up to 3 days.
• For best results, keep the frosting separate until ready to serve.

Freezing

• Wrap each layer tightly in plastic wrap or aluminum foil.
• Place the wrapped layers in a freezer-safe bag or container.
• Freeze for up to 3 months.
• Thaw overnight in the refrigerator before serving.

Reheating

• If you prefer your cake warm, preheat your oven to 350°F (175°C).
• Remove the cake from the fridge or freezer and unwrap it.
• Bake for about 10-15 minutes until warmed through.
• Allow it to cool slightly before serving.

FAQs

Here are some common questions about making Pink Lemonade Cake.

Can I use lemon juice instead of lemon zest in Pink Lemonade Cake?

While lemon juice will add some flavor, using lemon zest provides a more intense aroma and taste that enhances the overall flavor profile of your Pink Lemonade Cake.

How do I achieve the perfect pink color for my Pink Lemonade Cake?

To achieve a lovely pink hue, start with a small amount of pink food coloring. Mix it into your frosting gradually until you reach your desired shade. Remember, a little goes a long way!

What can I substitute if I don’t have buttermilk for Pink Lemonade Cake?

You can make a quick substitute by mixing one cup of milk with one tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes before using it in your Pink Lemonade Cake recipe.

How long does Pink Lemonade Cake last in the fridge?

When stored properly in an airtight container, your Pink Lemonade Cake can last up to 3 days in the fridge without losing its delightful flavor.

Final Thoughts

I hope you find joy in making this beautiful Pink Lemonade Cake! Its vibrant colors and refreshing flavors make it a truly special dessert that’s perfect for any occasion. Whether you’re celebrating a birthday or just want to treat yourself, this cake is sure to impress. Enjoy every sweet bite, and don’t hesitate to share your experience with me—happy baking!