Pink Lemonade Cake

If you’re looking for a show-stopping dessert that’s as delightful to eat as it is to look at, then this Pink Lemonade Cake is just what you need! This cake is a burst of sunshine on your table, combining the zesty flavor of fresh lemons with the sweetness of raspberry jam. It’s my go-to recipe for all sorts of celebrations—from backyard barbecues to birthday parties. Each slice not only tastes incredible but also brings a smile to everyone who tries it!

What makes this cake truly special is its vibrant pink frosting and moist layers that practically melt in your mouth. Whether you’re gathering with family or just want to treat yourself on a busy weeknight, this Pink Lemonade Cake will brighten your day and impress your guests.

Why You’ll Love This Recipe

• Bright flavors: The combination of lemon and raspberry creates an irresistible taste that’s refreshing and sweet.
• Easy to make: Even if you’re new to baking, this recipe guides you through each step with simple instructions.
• Perfect for any occasion: This cake shines at birthday parties, spring gatherings, or even just a casual afternoon tea.
• Make-ahead friendly: You can prepare the cake layers in advance and frost them just before serving for ultimate convenience.
• Stunning presentation: With its pretty pink frosting and lovely garnishes, it’s sure to be the centerpiece of any dessert table.

Ingredients You’ll Need

Let’s gather our simple, wholesome ingredients for this delightful Pink Lemonade Cake! You might already have most of these in your pantry, making it easy to whip up this tasty treat anytime.

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

One of the best things about this Pink Lemonade Cake is how flexible it can be! Feel free to get creative and make it your own with these fun variations:

• Add some berries: Toss in some fresh raspberries or blueberries between the layers for extra fruity goodness.
• Switch up the frosting: Try using cream cheese frosting instead of buttercream for a tangy twist!
• Make it gluten-free: Substitute the cake flour with a gluten-free blend that measures cup-for-cup.
• Flavor infusions: Add a splash of vanilla extract or lemon extract for an extra depth of flavor.

How to Make Pink Lemonade Cake

Step 1: Prepare Your Pans

Start by preheating your oven to 350°F (175°C). Grease two 6-inch round cake pans and line them with parchment paper. This ensures that your cakes come out perfectly without sticking!

Step 2: Mix Dry Ingredients

In a mixing bowl, whisk together the cake flour, baking powder, and bicarb soda. This step is crucial because it helps create light and fluffy layers by evenly distributing the leavening agents throughout the flour.

Step 3: Cream Butter and Sugar

In another bowl, beat the softened butter and caster sugar until light and fluffy. This process creates air pockets in the mixture that help your cake rise beautifully while adding wonderful flavor.

Step 4: Add Eggs and Buttermilk

Next, add the eggs one at a time, mixing well after each addition. Then stir in the buttermilk and lemon zest until combined. The acidity from the buttermilk balances out sweetness while giving moisture to your cake.

Step 5: Combine Wet and Dry Ingredients

Gradually add your dry mixture into the wet ingredients. Mix until just combined; overmixing can lead to a dense cake. We want soft layers that are tender!

Step 6: Bake

Divide the batter evenly between your prepared pans. Bake in your preheated oven for about 25-30 minutes or until a toothpick inserted comes out clean. Let them cool in pans for a few minutes before transferring them to wire racks.

Step 7: Make Frosting

While your cakes cool down, prepare the pink lemonade buttercream frosting by beating together room temperature butter with icing sugar until smooth. Add fresh lemon juice, citric acid, and just enough pink food coloring until you achieve that lovely pastel hue!

Step 8: Assemble Your Cake

Once cooled completely, spread raspberry jam between the layers before frosting around the top and sides with your vibrant pink buttercream. Finish off with crushed raspberries and thin lemon slices for an elegant touch!

And there you have it—your very own stunning Pink Lemonade Cake ready to impress! Enjoy every slice!

Pro Tips for Making Pink Lemonade Cake

Baking a cake can be a joyful experience, and with a few handy tips, your Pink Lemonade Cake will turn out even more delightful!

• Use room temperature ingredients – Bringing your eggs and buttermilk to room temperature ensures better emulsification, leading to a fluffier cake texture.

• Sift the dry ingredients – Sifting your flour, baking powder, and bicarb soda helps to aerate them, resulting in a lighter cake that rises beautifully in the oven.

• Don’t overmix the batter – Mixing just until combined prevents gluten development, which can make your cake dense instead of light and airy.

• Check for doneness early – Every oven is different! Start checking your cake about 5 minutes before the recommended time to avoid overbaking and keep it moist.

• Let the cake cool completely – Allowing your layers to cool thoroughly before frosting will prevent the buttercream from melting and sliding off, ensuring a beautiful presentation.

How to Serve Pink Lemonade Cake

When it comes to serving your Pink Lemonade Cake, presentation is key! This vibrant dessert not only tastes amazing but also looks stunning on any table. Here are some ideas for making it extra special.

Garnishes

• Fresh raspberries – A sprinkle of whole fresh raspberries on top adds a burst of color and complements the raspberry jam inside.
• Lemon zest – Grating some lemon zest over the finished product gives an aromatic touch that enhances the lemon flavor.
• Mint leaves – A few fresh mint leaves not only add a pop of green but also provide a refreshing contrast to the sweet flavors of the cake.

Side Dishes

• Whipped coconut cream – A light and fluffy alternative to traditional whipped cream that pairs beautifully with the tangy notes of the cake.

• Fruit salad – A mix of seasonal fruits brings freshness to your dessert spread. Citrus fruits like oranges and grapefruit work especially well alongside the lemony flavor.

• Vanilla ice cream – The creamy sweetness of vanilla ice cream complements the tartness of the Pink Lemonade Cake, creating a delightful balance in every bite.

• Lemon sorbet – For an extra refreshing twist, serve with lemon sorbet. Its icy texture and zesty flavor enhance the overall lemon experience.

With these tips and serving suggestions, your Pink Lemonade Cake will surely impress friends and family at any gathering! Enjoy your baking adventure!

Make Ahead and Storage

This Pink Lemonade Cake is not just a showstopper for your celebrations, but also fantastic for meal prep! You can easily make it ahead of time and store it, ensuring you have a delicious dessert ready whenever you need it.

Storing Leftovers

• Allow the cake to cool completely before storing.
• Wrap the cake layers tightly in plastic wrap or store them in an airtight container.
• Keep in the refrigerator for up to 3 days.
• For longer storage, consider freezing.

Freezing

• Slice the cake into individual servings if desired.
• Wrap each slice in plastic wrap and then place them in a freezer-safe bag or container.
• Label with the date and freeze for up to 2 months.
• To thaw, simply place slices in the refrigerator overnight.

Reheating

• When ready to enjoy, remove the desired portion from the fridge or freezer.
• If frozen, allow to thaw completely at room temperature or in the refrigerator.
• For a warm slice, microwave on low power for about 10-15 seconds until just warmed through.

FAQs

If you’re curious about this delightful dessert, here are some common questions answered!

Can I make this Pink Lemonade Cake without eggs?

Yes! You can substitute each egg with a mix of 1 tablespoon of flaxseed meal and 2.5 tablespoons of water. Let it sit for a few minutes until it thickens.

How can I make my Pink Lemonade Cake more tart?

To enhance the tartness, you can add more lemon juice to the frosting or increase the amount of citric acid in the cake batter. Adjust according to your taste!

Can I use a different type of jam besides raspberry?

Absolutely! While raspberry jam pairs perfectly with lemon flavors, feel free to experiment with other fruit jams like strawberry or blueberry.

What is the best way to decorate my Pink Lemonade Cake?

Consider adding fresh raspberries on top along with lemon slices for an elegant touch. Edible flowers can also add beauty and vibrancy!

How long will my Pink Lemonade Cake last?

When stored properly in the refrigerator, your Pink Lemonade Cake can last up to 3 days. If frozen, it can keep well for two months.

Final Thoughts

This Pink Lemonade Cake is truly a special treat that combines vibrant flavors and stunning visuals. It’s perfect for any occasion and sure to impress your friends and family! I hope you enjoy making this delightful dessert as much as I do. Happy baking, and don’t forget to share your creations with loved ones!