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Pink Lemonade Cake

Pink Lemonade Cake
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Indulge in the delightful sweetness of Pink Lemonade Cake, a vibrant dessert that perfectly balances tangy lemon and sweet raspberry jam. This cheerful cake is not only a feast for the eyes with its stunning pink frosting but also a treat for the taste buds, making it ideal for birthdays, spring celebrations, or simply as a delightful weekend project. Its easy preparation and family-friendly flavors ensure that everyone will love this refreshing dessert. Bake this show-stopper to impress your friends and family at any gathering!

Ingredients

Scale
  • 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
  • 180g unsalted butter for frosting
  • 600g icing sugar
  • 1 tablespoon fresh lemon juice
  • Pink food coloring
  • 1 teaspoon citric acid
  • 100g raspberry jam for filling

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 6-inch round cake pans and line with parchment paper.
  2. In a bowl, whisk together cake flour, baking powder, and bicarb soda; set aside.
  3. In another bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, then mix in buttermilk and lemon zest until smooth.
  4. Gradually combine the dry ingredients with the wet mixture until just blended.
  5. Divide batter between prepared pans and bake for 25-30 minutes or until a toothpick comes out clean. Cool completely.
  6. For frosting, beat butter with icing sugar until smooth; add lemon juice and pink food coloring to desired shade.
  7. Assemble by spreading raspberry jam on one layer, topping with frosting before adding the second layer and frosting the entire cake.

Nutrition

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