Pink Lemonade Cake

If you’re looking for a dessert that is as delightful to make as it is to eat, then you’ve come to the right place! This Pink Lemonade Cake is a true showstopper, perfect for spring gatherings, birthday celebrations, or just a sweet treat on a busy weeknight. With its soft, moist layers of lemon cake and vibrant pink lemonade buttercream frosting, this cake brings a burst of sunshine to any occasion. Plus, the sweet raspberry jam adds just the right amount of tangy goodness that will have everyone coming back for seconds.

What makes this cake even more special is how easy it is to whip up. You don’t need to be a professional baker; just a little love and care will do! I always find joy in making this Pink Lemonade Cake with my family. It’s a wonderful way to spend an afternoon together in the kitchen, and the delicious aroma wafting through the house is simply unbeatable.

Why You’ll Love This Recipe

• Bright and Fresh Flavor: The combination of lemon and raspberry creates a refreshing taste that’s perfect for any celebration.
• Easy Preparation: With simple steps and straightforward ingredients, baking this cake is a breeze!
• Family-Friendly Fun: Everyone loves a good slice of cake, making it ideal for parties or family get-togethers.
• Stunning Presentation: The beautiful pink frosting and garnishes make this cake not just tasty but also visually appealing.
• Make-Ahead Option: You can prepare the layers in advance and frost them just before serving!

Ingredients You’ll Need

The ingredients for this Pink Lemonade Cake are simple and wholesome. You’ll find everything you need at your local grocery store. Let’s gather these goodies!

For the Cake

• 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 Garnishing

• 100g (3.5oz) raspberry jam
• 3 frozen raspberries (crushed)
• ½ lemon, cut into thin slices

Variations

This Pink Lemonade Cake recipe is wonderfully flexible! Feel free to get creative with these variations:

• Add Fruit Flavors: Mix in some crushed strawberries or blueberries into the batter for extra fruity goodness!
• Change Up the Frosting: Try using cream cheese frosting instead of buttercream for a tangy twist.
• Make It Gluten-Free: Use gluten-free cake flour to accommodate dietary needs without sacrificing flavor.
• Layer It Up: Create a three-layer cake by doubling the recipe; it’s perfect for larger gatherings!

How to Make Pink Lemonade Cake

Step 1: Prepare Your Baking Pans

Start by preheating your oven to 350°F (175°C). Grease two 6-inch round cake pans with butter and dust them lightly with flour. This step ensures your cakes will come out cleanly without sticking!

Step 2: Mix Dry Ingredients

In a mixing bowl, whisk together the cake flour, baking powder, and bicarb soda. This helps distribute the leavening agents evenly throughout your batter.

Step 3: Cream Butter and Sugar

In another bowl, beat together the softened butter and caster sugar until light and fluffy. This process incorporates air into your batter, which gives your cake that lovely texture.

Step 4: Add Eggs & Buttermilk

Mix in the eggs one at a time until fully combined. Then alternate adding your dry mixture with buttermilk until everything is blended smoothly. Don’t forget to add in that bright lemon zest – it really elevates the flavor!

Step 5: Bake the Layers

Divide your batter evenly between prepared pans and smooth out the tops. Bake in your preheated oven for about 25-30 minutes or until a toothpick inserted comes out clean. Let them cool in pans for about 10 minutes before transferring them to wire racks.

Step 6: Make the Frosting

While your cakes cool down, let’s prepare that fabulous frosting! Beat together softened butter and sifted icing sugar until creamy. Add fresh lemon juice and pink food coloring gradually until you achieve your desired shade.

Step 7: Assemble Your Cake

Once cooled completely, spread a layer of raspberry jam on top of one cake layer followed by frosting before placing the second layer on top. Frost the entire outside of the cake with remaining frosting.

Step 8: Garnish & Serve

Decorate with crushed raspberries and thin lemon slices on top for that stunning presentation! Slice up this gorgeous Pink Lemonade Cake and watch everyone enjoy each delightful bite!

Enjoy every moment spent making this beautiful dessert!

Pro Tips for Making Pink Lemonade Cake

Baking this delightful Pink Lemonade Cake is a breeze with a few handy tips that can elevate your creation!

• Use room temperature ingredients: Ensuring your butter, eggs, and buttermilk are at room temperature helps them mix more evenly, leading to a fluffier cake texture.

• Sift your dry ingredients: Sifting the cake flour, baking powder, and bicarb soda together removes lumps and ensures even distribution of leavening agents, resulting in a light and airy cake.

• Don’t overmix the batter: Mixing just until combined prevents the development of gluten, which can make your cake dense. Aim for a smooth batter without visible flour.

• Check for doneness: Use a toothpick inserted into the center of the cake layers; it should come out clean or with just a few crumbs attached. This helps to avoid overbaking!

• Cool cakes properly: Letting your cake layers cool in their pans for about 10 minutes before transferring them to a wire rack prevents them from breaking apart and ensures they maintain their shape.

How to Serve Pink Lemonade Cake

This Pink Lemonade Cake not only tastes fantastic but also looks stunning when served! Here are some creative ways to present your beautiful dessert.

Garnishes

• Fresh mint leaves: A sprig of mint adds a pop of color and freshness that complements the tartness of the lemon.

• Thin lemon slices: Placing delicate lemon slices on top of the frosting creates an elegant look while enhancing the citrus flavor.

Side Dishes

• Lemon sorbet: A scoop of refreshing lemon sorbet pairs beautifully with the richness of the cake, offering a cool contrast that’s perfect for warm days.

• Fresh fruit salad: A medley of seasonal fruits like strawberries, blueberries, and kiwi adds brightness to your plate and balances out the sweetness of the cake.

• Herbed whipped cream: Lightly sweetened whipped cream infused with fresh herbs such as basil or mint provides an aromatic twist that enhances each bite of cake.

With these serving suggestions and tips, your Pink Lemonade Cake will be an unforgettable centerpiece at any gathering! Enjoy every slice!

Make Ahead and Storage

This Pink Lemonade Cake is perfect for meal prep, allowing you to enjoy a slice of sunshine whenever you wish! Whether you want to make it ahead for a special occasion or store leftovers, here’s how to keep it fresh.

Storing Leftovers

• Allow the cake to cool completely before storing.
• Wrap the layers tightly in plastic wrap or aluminum foil.
• Place the wrapped cake in an airtight container or a resealable plastic bag.
• Store in the refrigerator for up to 3 days.

Freezing

• To freeze, wrap each cake layer individually in plastic wrap.
• Once wrapped, place them in a freezer-safe container or bag.
• Label with the date and freeze for up to 3 months.
• For best results, thaw overnight in the refrigerator before frosting.

Reheating

• If you prefer your cake slightly warm, preheat the oven to 300°F (150°C).
• Remove any plastic wrap and place the cake on a baking sheet.
• Heat for about 10-15 minutes until warmed through.
• Alternatively, you can microwave individual slices for about 15-20 seconds.

FAQs

Here are some common questions about making Pink Lemonade Cake:

Can I use a different flavor instead of lemon?

Absolutely! While this recipe is all about the delightful tang of lemon, feel free to experiment with lime or orange for a different citrus twist.

How do I make Pink Lemonade Cake more vibrant?

To enhance the color of your Pink Lemonade Cake, add more pink food coloring gradually until you reach your desired shade. Just remember to add it sparingly!

Can I make Pink Lemonade Cake ahead of time?

Yes! You can prepare this cake a day or two in advance. Just store it properly as outlined above, and frost it closer to serving time for optimal freshness.

Is there an alternative to buttermilk?

Yes! If you don’t have buttermilk on hand, mix one cup of milk with one tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes before using.

Final Thoughts

I hope this Pink Lemonade Cake brings as much joy to your kitchen as it does to mine! Its bright flavors and beautiful presentation make it a truly special treat for any occasion. Don’t hesitate to try this recipe—have fun baking and enjoy every delicious bite. Happy baking!