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Pink Lemonade Cake

Pink Lemonade Cake
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Indulge in a slice of sunshine with this delightful Pink Lemonade Cake. Perfectly moist and bursting with vibrant citrus flavor, this cake features soft lemon layers frosted with a luscious pink lemonade buttercream. The addition of sweet raspberry jam adds a tangy twist that will keep everyone coming back for more. Ideal for spring gatherings, birthday parties, or just a lovely dessert on a busy weeknight, this cake is not only delicious but also visually stunning.

Ingredients

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

Instructions

  1. Preheat the oven to 350°F (175°C) and grease two 6-inch round cake pans.
  2. In one bowl, whisk together the cake flour, baking powder, and bicarb soda.
  3. In another bowl, cream the softened butter and sugar until fluffy. Add eggs one at a time, then alternate adding dry mixture and buttermilk until smooth. Stir in lemon zest.
  4. Divide batter into prepared pans and bake for 25-30 minutes until a toothpick comes out clean. Cool in pans for 10 minutes before transferring to wire racks.
  5. For frosting, beat together softened butter and sifted icing sugar until creamy, adding fresh lemon juice and food coloring gradually.
  6. Assemble the cake by spreading raspberry jam between layers and frosting the top and sides with remaining frosting.

Nutrition

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