Pink Lemonade Cake Recipe

If you’re looking to brighten up your dessert table with a burst of cheerful flavor and a stunning presentation, this Pink Lemonade Cake is just the ticket. It’s a delightful, tender cake infused with the zing of fresh lemon and the subtle sweetness that perfectly mimics your favorite summery pink lemonade drink. Whether you’re baking for a special occasion or just because you deserve a treat, this Pink Lemonade Cake will become your go-to recipe with its fluffy texture, tangy frosting, and that irresistible rosy hue.

Ingredients You’ll Need

The beauty of this Pink Lemonade Cake lies not only in its flavor but also in its simplicity. Each ingredient plays a vital role in achieving the perfect balance of moist crumb, citrus brightness, and that blush-pink glow that makes this cake a total showstopper.

• Cake flour: Provides a soft, tender texture essential for a delicate cake crumb.
• Baking powder: Helps the cake rise to a light and fluffy height.
• Bicarbonate of soda: Works alongside baking powder to give the cake an even texture.
• Caster sugar: Offers sweetness that dissolves smoothly into the batter.
• Unsalted butter (softened): Adds richness and moisture for that melt-in-your-mouth feel.
• Large eggs (room temperature): Bind everything together, contributing to structure and moisture.
• Buttermilk: Enhances the cake’s tender crumb and adds a subtle tang that complements the lemon.
• Lemon zest: Packs in natural citrus oils for that fresh, vibrant lemon flavor.
• Icing sugar (sifted): Essential for a smooth, creamy frosting.
• Fresh lemon juice: Brings bright acidity to the frosting, balancing its sweetness.
• Pink food coloring: Just a touch gives that charming pink lemonade appearance without overpowering flavor.
• Citric acid: Adds a gentle sour kick, making the frosting taste like a true glass of lemonade.
• Raspberry jam: Perfect for a tangy filling that complements the lemon notes beautifully.
• Frozen raspberries (crushed): Add a punch of natural berry flavor and pretty speckles.
• Lemon slices: Thinly sliced for an elegant garnish that reinforces the citrus theme.

How to Make Pink Lemonade Cake

Step 1: Prepping Your Oven and Pans

Start by preheating your oven to a gentle 130°C (266°F) — this low temperature ensures a tender crumb rather than a tough crust. Line two 6-inch round cake tins with parchment paper so your cakes come out clean and intact.

Step 2: Mixing the Dry Ingredients

Grab a large bowl and combine the cake flour, baking powder, bicarbonate of soda, and caster sugar. Use an electric mixer to blend these until evenly mixed. This step ensures your leavening agents and sugar distribute uniformly for flawless rise and sweetness.

Step 3: Preparing the Wet Ingredients

In a separate jug, whisk together buttermilk, eggs, and the bright zest of one large lemon. The buttermilk will lend tanginess and moisture, while the lemon zest infuses that signature citrus aroma with every bite.

Step 4: Incorporating Butter and Combining

Add the softened butter to your dry ingredients and beat them together until the texture looks like fine crumbs. Then gradually pour in the wet mixture, mixing continuously to achieve a smooth, lump-free batter that promises a soft, even crumb.

Step 5: Baking Your Cake

Divide the batter evenly between your prepared tins. Pop them in the oven and bake for 35 to 40 minutes. You’ll know the cakes are perfectly done when a toothpick inserted into the center comes out clean and the edges begin to pull away slightly.

Step 6: Cooling

Allow the cakes to cool in their tins for about 10 minutes to firm up, then transfer them to a wire rack to cool completely. Cooling like this prevents sogginess and sets the structure before frosting.

Step 7: Making the Frosting

While the cakes cool, whip together softened unsalted butter and sifted icing sugar until luscious and creamy. Stir in fresh lemon juice, citric acid for that lemonade tang, and a few drops of pink food coloring until you achieve that perfect pastel pink. This frosting is the ultimate crown for your Pink Lemonade Cake.

Step 8: Assembling the Cake

Spread a layer of raspberry jam mixed with crushed frozen raspberries over one cake layer to add sweet and tart contrast. Top with a generous amount of pink lemonade frosting, then place the second cake layer on top. Finish with more frosting to cover the entire cake beautifully.

How to Serve Pink Lemonade Cake

Garnishes

Nothing beats the fresh zest of lemon and the juicy burst of raspberries to decorate your Pink Lemonade Cake. Thin lemon slices artfully fanned out on top and a scatter of crushed raspberries add both elegance and a pop of natural color, inviting happy smiles from your guests.

Side Dishes

This cake pairs beautifully with a light, refreshing side like a simple mixed fruit salad or a scoop of tangy sorbet to keep the citrus theme shining through. For tea or coffee lovers, a crisp cup of green tea or a citrusy herbal blend complements the cake perfectly.

Creative Ways to Present

For a whimsical twist, try serving your Pink Lemonade Cake as petite cupcakes or layered in pretty glass jars for a grab-and-go dessert. A dusting of edible flower petals can elevate the presentation, making this cake a centerpiece for any celebration.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Pink Lemonade Cake fresh by storing it in an airtight container in the refrigerator. It stays moist and flavorful for up to 3 days, but always bring it back to room temperature before serving to enjoy its full softness and aroma.

Freezing

You can freeze this cake, either whole or sliced, by wrapping it tightly in plastic wrap and then foil. It freezes well for up to 2 months. When you’re ready to indulge, thaw overnight in the fridge, then let it sit at room temperature for a bit to soften perfectly.

Reheating

While this cake is best enjoyed chilled or at room temperature, you can gently warm individual slices in the microwave for 10 to 15 seconds to bring back that freshly baked feel without melting the frosting.

FAQs

Can I use regular milk instead of buttermilk?

Yes, but to mimic the tanginess of buttermilk, add a tablespoon of lemon juice or vinegar to a cup of regular milk and let it sit for 5 minutes before using. This substitution keeps the tender crumb and brightness in your Pink Lemonade Cake.

Is there a way to make this cake dairy-free?

Absolutely! Swap regular butter for a plant-based alternative and use a dairy-free buttermilk substitute made by combining non-dairy milk with lemon juice or vinegar. This way, you can still enjoy the essence of Pink Lemonade Cake without dairy.

How can I make the cake more vibrant pink?

Add the pink food coloring slowly during frosting preparation, mixing well after each drop. Remember, a little goes a long way, so start with a small amount and build up to your preferred shade for a natural look without affecting the taste.

Can I make this cake into a layer cake with more tiers?

Definitely! Just multiply the ingredients accordingly and bake additional layers, adjusting baking time slightly for larger pans. The Pink Lemonade Cake’s light texture makes it perfect for stacking and creating a truly impressive centerpiece.

What’s the best way to get lemon zest from a lemon?

Use a microplane grater or a fine zester to remove only the yellow part of the lemon’s skin, avoiding the bitter white pith underneath. Fresh lemon zest bursts with citrus oils that elevate your Pink Lemonade Cake’s flavor beautifully.

Final Thoughts

There’s something so joyful about baking and sharing a Pink Lemonade Cake. Its lightness, lovely pink color, and fresh citrus flavor make every bite a mini celebration. I encourage you to give this recipe a whirl—whether for a sunny afternoon treat or a special event, this cake brings smiles and lots of happy memories to your table.

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