Pink Lemonade Cake
Indulge in the joy of baking with this vibrant Pink Lemonade Cake, a delightful treat that perfectly balances sweet and tangy flavors. With its moist layers infused with refreshing lemon and raspberry, this cake is ideal for any occasion. Whether you’re celebrating a birthday, hosting a spring gathering, or simply treating yourself on a cozy evening, this cake will impress everyone at the table. The eye-catching pink lemonade buttercream frosting adds a playful touch that’s as fun to make as it is to eat. Get ready to enjoy every slice of this cheerful dessert!
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 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
- 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
- 100g (3.5oz) raspberry jam
- 3 frozen raspberries (crushed)
- ½ lemon, cut into thin slices
Instructions
- Preheat oven to 350°F (175°C). Grease two 6-inch round cake pans.
- In a bowl, whisk together cake flour, baking powder, and bicarb soda.
- Beat softened butter and caster sugar in a separate bowl until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in buttermilk and lemon zest.
- Gradually combine dry ingredients with wet ingredients until just mixed.
- Pour batter into prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
- Cool cakes in pans for 10 minutes before transferring to wire racks to cool completely.
- For frosting, beat room temperature butter and icing sugar until creamy; mix in lemon juice, citric acid, and pink food coloring.
- Assemble by spreading raspberry jam between layers and frosting the top and sides of the cake.
Nutrition
- Serving Size: 1 slice (80g)
- Calories: 310
- Sugar: 34g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
Find it online: https://quickfoodjournal.com/pink-lemonade-cake/