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Pink Lemonade Cake

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Indulge in the delightful Pink Lemonade Cake, a refreshing dessert that perfectly balances sweet and tangy flavors. This stunning cake features soft layers of lemon-infused cake, complemented by vibrant pink lemonade buttercream frosting and garnished with luscious raspberry jam and fresh lemon slices. Whether you’re celebrating a birthday, hosting a spring gathering, or simply treating yourself, this cake is sure to impress with its beautiful presentation and delicious taste.

Ingredients

Scale
  • 2 cups cake flour
  • 2 teaspoons baking powder
  • ½ teaspoon bicarb soda
  • 185g caster sugar
  • 230g unsalted butter, softened
  • 3 large eggs, room temperature
  • 1 cup buttermilk
  • Zest of 1 large lemon
  • 180g unsalted butter, room temperature (for frosting)
  • 600g icing sugar, sifted
  • 1 tablespoon fresh lemon juice
  • Pink food coloring (use sparingly)
  • 1 teaspoon citric acid
  • 100g raspberry jam (for garnish)
  • 3 frozen raspberries (crushed)
  • ½ lemon, cut into thin slices

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 6-inch round cake pans.
  2. In a bowl, mix cake flour, baking powder, and bicarb soda. In another bowl, cream together butter and sugar until fluffy.
  3. Add eggs one at a time, followed by buttermilk and lemon zest; mix until combined.
  4. Gradually add dry ingredients to wet mixture until just combined.
  5. Divide batter between pans and bake for 25-30 minutes until a toothpick comes out clean.
  6. Cool in pans for 10 minutes before transferring to wire racks.
  7. For frosting, beat butter and icing sugar until creamy; add lemon juice and color as desired.
  8. Assemble the cake by spreading raspberry jam between layers and frosting the top and sides.

Nutrition

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