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Pink Lemonade Cake Recipe

Pink Lemonade Cake Recipe
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★★★★★

4.7 from 19 reviews

A delightful Pink Lemonade Cake featuring zesty lemon flavor and a light, fluffy texture, layered with raspberry jam and topped with a creamy pink lemon frosting. Perfect for spring and summer celebrations, this cake balances sweet and tart flavors with a visually stunning pastel pink finish.

Ingredients

Scale

For the Cake:

  • 2 cups (300g) cake flour
  • 2 teaspoons baking powder
  • ½ teaspoon bicarbonate of 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

Instructions

  1. Preheat Oven and Prepare Pans: Preheat your oven to 130°C (266°F). Line two 6-inch round cake tins with parchment paper to ensure the cakes release easily after baking.
  2. Mix Dry Ingredients: In a large bowl, combine the cake flour, baking powder, bicarbonate of soda, and caster sugar using an electric mixer until evenly mixed.
  3. Whisk Wet Ingredients: In a separate jug, whisk together the buttermilk, eggs, and lemon zest until thoroughly combined. This mixture will add moistness and a fresh lemon flavor to the cake.
  4. Incorporate Butter: Add the softened butter to the dry ingredients and beat the mixture with the electric mixer until it resembles fine crumbs, creating a light crumbly texture as the base of the batter.
  5. Combine Wet and Dry Mixtures: Gradually add the wet mixture to the crumbly dry mixture, mixing until you achieve a smooth, lump-free batter that is ready for baking.
  6. Divide and Bake: Evenly divide the batter between the two prepared cake tins. Place in the oven and bake for 35–40 minutes, or until a toothpick inserted into the center of the cakes comes out clean, indicating they are fully baked.
  7. Cool the Cakes: Let the cakes cool in their tins for 10 minutes to set, then carefully transfer them to a wire rack to cool completely before frosting.
  8. Prepare the Frosting: Beat the room-temperature butter until creamy. Gradually add the sifted icing sugar, mixing well after each addition. Stir in the fresh lemon juice, citric acid, and a few drops of pink food coloring until you achieve a smooth, pastel pink frosting.
  9. Assemble the Cake: Place one cake layer on a serving plate. Spread the raspberry jam evenly over the top, then sprinkle crushed frozen raspberries on the jam layer for texture and tartness. Add the second cake layer on top.
  10. Frost the Cake: Use a spatula to generously spread the pink lemon frosting over the entire cake, smoothing the sides and top.
  11. Garnish: Decorate the cake with thin lemon slices and any remaining crushed frozen raspberries as a visually appealing finishing touch.

Notes

  • Ensure all ingredients, especially eggs and butter, are at room temperature for best mixing results.
  • The oven temperature is slightly lower than traditional baking to maintain moisture and a tender crumb.
  • Use pink food coloring sparingly to achieve a delicate pastel shade.
  • If frozen raspberries are unavailable, fresh raspberries can be used as both filling and garnish.
  • Citric acid adds an extra lemony tang to the frosting but can be omitted if unavailable.
  • Allow the cake to chill before slicing for cleaner cuts.

Nutrition

Keywords: Pink Lemonade Cake, Lemon Cake, Raspberry Jam Cake, Pink Frosting Cake, Summer Cake, Lemon Dessert

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