Pink Lemonade Cake

If you’re looking for a show-stopping dessert that brings a vibrant burst of flavor to your table, look no further than this Pink Lemonade Cake. It’s one of those recipes that has a special place in my heart—perfect for birthdays, spring gatherings, or just because! The combination of tangy lemon and sweet raspberry jam creates a delightful balance that is simply irresistible. Plus, the stunning pink frosting makes it a true centerpiece for any occasion.

This cake isn’t just pretty; it’s incredibly easy to make and perfect for sharing with family and friends. Whether you’re celebrating or treating yourself after a long day, this Pink Lemonade Cake is sure to brighten your mood!

Why You’ll Love This Recipe

• Bright Flavors: The fresh lemon and raspberry combination creates a refreshing taste that’s perfect for warm days.
• Easy to Prepare: With simple steps and readily available ingredients, anyone can whip up this delightful dessert without fuss.
• Family-Friendly: Kids and adults alike will love the sweet, tangy flavors—making it a hit at any gathering!
• Beautiful Presentation: The vibrant pink frosting and elegant garnishes make this cake not just delicious but also beautiful to serve.
• Versatile for Any Occasion: Perfect for birthdays, picnics, or even as a fun project on a weekend afternoon.

Ingredients You’ll Need

To create this delightful Pink Lemonade Cake, you’ll need some simple and wholesome ingredients that you likely already have in your kitchen. Let’s gather everything we need to bake this beautiful treat!

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 Buttercream 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 Garnish

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

Variations

Feel free to get creative with this Pink Lemonade Cake! Here are some fun variations to try:

• Add More Fruit: Incorporate fresh berries like strawberries or blueberries into the batter for extra flavor and texture.
• Make It Gluten-Free: Substitute the cake flour with a gluten-free blend to accommodate those with dietary restrictions.
• Flavor Swap: Try using different citrus zests like orange or lime to give the cake a unique twist.
• Layer It Up: Create a multi-layered cake by doubling the recipe and stacking more layers with frosting in between.

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 and line them with parchment paper. This step ensures that your cakes come out easily without sticking—a crucial part of making beautiful layers!

Step 2: Mix Dry Ingredients

In a bowl, whisk together the cake flour, baking powder, and bicarb soda. This helps to incorporate air into the mixture which results in fluffy cake layers. Set aside while you work on the wet ingredients.

Step 3: Cream Butter and Sugar

In another bowl, beat together the softened butter and caster sugar until light and fluffy. This process usually takes about 4-5 minutes. Creaming introduces air into the batter which gives your cake its lovely texture.

Step 4: Add Eggs and Buttermilk

Next, mix in the eggs one at a time until well combined. Then add in your buttermilk and lemon zest. Stir until everything is well blended; this will create moist layers filled with zesty goodness.

Step 5: Combine Wet and Dry Ingredients

Gradually add your dry mixture into the wet mixture until just combined. Be careful not to overmix—this keeps your cake light and airy!

Step 6: Bake Your Cakes

Pour equal portions of batter into each prepared pan and smooth out the tops. Bake in your preheated oven for about 25-30 minutes or until a toothpick comes out clean when inserted into the center. Allow them to cool completely before frosting.

Step 7: Make Pink Lemonade Buttercream Frosting

While your cakes cool down, prepare the frosting by beating together softened butter with sifted icing sugar until smooth. Add fresh lemon juice along with pink food coloring until you reach your desired shade.

Step 8: Assemble Your Cake

Once cooled, place one layer on your serving plate. Spread raspberry jam evenly over it before topping with buttercream frosting. Place the second layer on top and frost all around. Finish off by garnishing with crushed raspberries and lemon slices for an extra pop!

And there you have it! A delightful Pink Lemonade Cake that’s sure to impress anyone lucky enough to share it with you! Enjoy every slice!

Pro Tips for Making Pink Lemonade Cake

Baking can be a delightful adventure, and these tips will ensure your Pink Lemonade Cake turns out beautifully every time!

• Use room temperature ingredients: This helps to create a smooth batter that traps air better, resulting in a lighter and fluffier cake.

• Sift dry ingredients: Sifting the flour, baking powder, and bicarb soda together not only removes lumps but also aerates the mixture, promoting an even rise in your cake.

• Don’t overmix the batter: Mixing just until combined ensures you keep the cake tender and moist. Overmixing can lead to a dense texture.

• Check for doneness: Ovens vary, so start checking your cakes a few minutes before the suggested baking time. A toothpick inserted into the center should come out clean or with just a few moist crumbs.

• Cool completely before frosting: Allowing cakes to cool fully prevents the frosting from melting and sliding off, giving you that gorgeous finish you desire.

How to Serve Pink Lemonade Cake

Serving your Pink Lemonade Cake is as much about presentation as it is about flavor. With its stunning colors and delightful taste, this cake is sure to impress at any gathering!

Garnishes

• Fresh raspberries: Scatter some fresh raspberries on top of the cake or around the plate for a pop of color and added flavor.
• Lemon zest: A sprinkle of lemon zest over the frosting enhances both the visual appeal and citrus aroma.
• Edible flowers: Adding edible flowers like pansies or nasturtiums can elevate your cake’s presentation, making it look even more special.

Side Dishes

• Lemon sorbet: The refreshing tang of lemon sorbet complements the flavors of the cake while adding a cooling element—perfect for warm days!
• Mixed berry salad: A simple salad made from seasonal berries like strawberries, blueberries, and blackberries adds a fresh contrast to the sweetness of the cake.
• Whipped coconut cream: This dairy-free option provides a light and fluffy topping that pairs wonderfully with the tangy notes of lemon in your dessert.
• Iced tea: A glass of sweetened iced tea with lemon can balance out the sweetness of your cake while keeping everything refreshingly light.

With these tips and serving suggestions, your Pink Lemonade Cake will not only taste divine but also look fabulous at any gathering! Enjoy every slice!

Make Ahead and Storage

This Pink Lemonade Cake is not only a delight to make but also perfect for meal prep! You can prepare it in advance for gatherings or simply to enjoy a slice whenever you crave something sweet.

Storing Leftovers

• Allow the cake to cool completely before storing.
• Place any leftover cake in an airtight container at room temperature for up to 3 days.
• If you want to keep it longer, store it in the fridge for up to a week.

Freezing

• Wrap each cake layer tightly in plastic wrap and then foil.
• Freeze for up to 3 months.
• To thaw, leave the wrapped layers in the fridge overnight before decorating.

Reheating

• To enjoy your cake warm, slice a piece and microwave it for about 10-15 seconds.
• Alternatively, place a slice in a preheated oven at 350°F (175°C) for about 5 minutes.

FAQs

Here are some common questions about making this delightful Pink Lemonade Cake.

Can I use regular lemon juice instead of fresh lemon juice in the Pink Lemonade Cake?

Yes! While fresh lemon juice provides a vibrant flavor, bottled lemon juice can be used as a substitute in equal amounts. Just be mindful that fresh tends to have a brighter taste.

How can I make my Pink Lemonade Cake more tangy?

To enhance the tanginess of your Pink Lemonade Cake, try adding extra lemon zest or increasing the amount of citric acid slightly. This will give your cake an even more refreshing flavor!

What if I don’t have raspberry jam for the filling?

You can substitute raspberry jam with other fruit preserves like strawberry or blueberry. Each will lend its unique flavor profile while keeping the essence of sweetness intact.

Can I make this Pink Lemonade Cake gluten-free?

Absolutely! Substitute regular cake flour with a gluten-free all-purpose blend designed for baking. Ensure that your other ingredients are also gluten-free.

Final Thoughts

I truly hope you enjoy making this beautiful Pink Lemonade Cake as much as I do! Its vibrant flavors and stunning presentation will surely impress your family and friends during any occasion. Remember, baking is all about joy and creativity, so have fun with it! Don’t forget to share your baking adventures with me; I would love to hear how your cake turns out!