Pink Lemonade Cake

If you’re looking for a showstopper dessert that brings a burst of sunshine to any occasion, this Pink Lemonade Cake is just the ticket! It’s a personal favorite of mine because it combines the tartness of fresh lemons with the sweetness of raspberry jam. Each slice is like taking a bite out of spring, making it perfect for birthdays, family gatherings, or even a cozy weeknight treat. Your loved ones will be charmed by its vibrant colors and delightful flavors!

This cake not only looks stunning on the table but also has an amazing taste that everyone will adore. Whether you’re an experienced baker or just starting out, you’ll find this recipe straightforward and rewarding. Let’s dive into why you’ll love making this Pink Lemonade Cake!

Why You’ll Love This Recipe

• Bright flavors: The combination of lemon and raspberry creates a refreshing taste that’s perfect for any celebration.
• Easy to make: With simple steps and ingredients, you’ll have fun baking this beautiful cake.
• Family-friendly: Everyone from kids to adults will enjoy the sweet-tart flavor profile.
• Make-ahead option: Bake the layers in advance and frost them later, making it easy to fit into your schedule.

Ingredients You’ll Need

You won’t believe how simple and wholesome these ingredients are! Each one plays a key role in creating that deliciously moist cake with vibrant frosting. Gather these items before we get started:

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 parts about this Pink Lemonade Cake is how flexible it can be! If you’re feeling adventurous or want to customize it for different occasions, here are some fun variations:

• Add more fruit: Incorporate fresh berries between the layers for extra flavor and texture.
• Change up the frosting: Try using cream cheese frosting instead of buttercream for a tangy twist.
• Make it gluten-free: Substitute the cake flour with your favorite gluten-free blend for a delicious alternative.
• Experiment with flavors: Add a hint of vanilla or almond extract to enhance the overall taste.

How to Make Pink Lemonade Cake

Step 1: Prepare the Cake Batter

Begin by preheating your oven to 350°F (175°C). Greasing your two 6-inch round cake pans ensures that your cakes come out easily after baking. In a mixing bowl, combine the cake flour, baking powder, and bicarb soda. Mixing these dry ingredients first helps create a uniform texture in your batter.

Step 2: Cream Butter and Sugar

In another bowl, cream together the softened unsalted butter and caster sugar until light and fluffy. This step is crucial as it incorporates air into the mixture, making your cake layers soft and airy.

Step 3: Add Eggs and Buttermilk

Next, beat in the eggs one at a time. This helps each egg incorporate fully before adding another. Then mix in your buttermilk and lemon zest until everything is well combined. The acidity in buttermilk adds moisture to your cake while keeping it tender.

Step 4: Combine Dry Ingredients

Gradually add your dry ingredients into the wet mixture. Stir gently until just combined; over-mixing can lead to dense cakes. The batter should be smooth with no visible flour left.

Step 5: Bake Your Cakes

Divide the batter evenly between your prepared pans and bake for about 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow them to cool in their pans for about 10 minutes before transferring them to wire racks to cool completely.

Step 6: Make the Frosting

While your cakes cool down, let’s whip up that vibrant pink frosting! Beat together softened unsalted butter with sifted icing sugar until fluffy. Add lemon juice, citric acid, and pink food coloring bit by bit until you reach your desired color.

Step 7: Assemble Your Cake

Once cooled, place one layer on a serving plate. Spread raspberry jam generously on top before adding a layer of frosting. Place the second layer on top and frost all around with your pink lemonade buttercream frosting. Garnish with crushed raspberries and thin slices of lemon for that extra wow factor!

And there you have it—a stunning Pink Lemonade Cake ready to impress! Enjoy every delightful slice!

Pro Tips for Making Pink Lemonade Cake

Making the perfect Pink Lemonade Cake is all about attention to detail and a sprinkle of love. Here are some pro tips to ensure your cake turns out beautifully every time!

• Use room temperature ingredients: Bringing your butter, eggs, and buttermilk to room temperature helps create a smoother batter, resulting in a fluffier cake.

• Don’t overmix the batter: Gently mix until just combined; overmixing can lead to a dense cake. A light hand will keep your layers tender and airy.

• Sift your dry ingredients: Sifting ensures even distribution of baking powder and bicarb soda, giving your cake a nice rise and preventing any clumps.

• Adjust baking time as needed: Ovens can vary, so start checking for doneness a few minutes early. A toothpick inserted into the center should come out clean when the cake is ready.

• Cool completely before frosting: Allow your cake layers to cool on a wire rack before frosting. This prevents the buttercream from melting, allowing for a beautiful finish.

How to Serve Pink Lemonade Cake

This Pink Lemonade Cake is not just about taste; it’s also about presentation! Here are some delightful ideas on how to serve this vibrant dessert at your next gathering.

Garnishes

• Fresh raspberries: Scatter a handful of fresh raspberries around the base of the cake for a pop of color and flavor.
• Lemon zest: Grate some fresh lemon zest over the top for an added zing that complements the lemony goodness of the cake.
• Edible flowers: Consider adding edible flowers for an elegant touch that makes the presentation even more stunning.

Side Dishes

• Lemon sorbet: The refreshing citrus flavor of lemon sorbet pairs perfectly with the richness of the cake, offering a light contrast.
• Whipped coconut cream: Light and creamy coconut whipped cream adds a delightful tropical twist that enhances the overall dessert experience.
• Mint-infused iced tea: A glass of chilled mint-infused iced tea provides a refreshing beverage option that balances the sweet flavors of the cake.
• Fruit salad: A bright fruit salad featuring seasonal fruits can add freshness and vibrancy to your dessert table, making it feel even more festive.

Enjoy serving this delicious Pink Lemonade Cake at your next special occasion! It’s sure to bring smiles and compliments all around.

Make Ahead and Storage

This Pink Lemonade Cake is perfect for meal prep! You can make it ahead of time and enjoy it at your leisure, making it an ideal dessert for gatherings or a sweet treat throughout the week.

Storing Leftovers

• Store any leftover cake in an airtight container at room temperature for up to 3 days.
• For longer storage, place the cake in the refrigerator, where it will last for about a week.
• If you’ve already sliced the cake, wrap individual slices in plastic wrap before storing to maintain freshness.

Freezing

• To freeze the cake, wrap each layer tightly in plastic wrap and then in aluminum foil to prevent freezer burn.
• You can freeze the cake layers for up to 3 months. Be sure to label them with the date!
• For best results, allow the cake to thaw overnight in the refrigerator before serving.

Reheating

• If you prefer your Pink Lemonade Cake warm, you can gently reheat individual slices in the microwave for about 10-15 seconds.
• Avoid reheating the entire cake; instead, slice only what you intend to enjoy.

FAQs

Here are some common questions about making Pink Lemonade Cake:

Can I make Pink Lemonade Cake without buttermilk?

Yes! If you don’t have buttermilk on hand, you can easily substitute it by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for a few minutes until it thickens slightly before using it.

How do I make my Pink Lemonade Cake more vibrant?

To enhance the color of your Pink Lemonade Cake, use a few drops of pink food coloring. Start with a small amount and add more as needed until you achieve your desired shade!

What occasions are best for serving Pink Lemonade Cake?

The refreshing flavors of Pink Lemonade Cake make it perfect for spring and summer celebrations like birthdays, picnics, or bridal showers. Its beautiful design is sure to impress guests!

Final Thoughts

I hope you’re excited to try this delightful Pink Lemonade Cake! Its vibrant colors and delicious flavors make it a standout dessert that’s sure to bring joy to any occasion. Enjoy making this cake and sharing it with loved ones—there’s nothing quite like creating sweet memories around a scrumptious treat. Happy baking!