Pink Lemonade Cake
Indulge in the joy of baking with this vibrant Pink Lemonade Cake, a delightful dessert that captures the essence of sunny days. Perfect for birthday celebrations, family gatherings, or simply as a sweet treat, this cake features a tantalizing blend of zesty lemon and sweet raspberry jam. Each slice bursts with refreshing flavors and boasts a stunning appearance that will charm your guests. Easy to make, even for novice bakers, this cake promises to be a crowd-pleaser. Get ready to bring cheer to your table with this cheerful and delicious recipe!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves approximately 10 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 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
- 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
- 100g (3.5oz) raspberry jam
- 3 frozen raspberries (crushed)
- ½ lemon, cut into thin slices
Instructions
- Preheat your oven to 350°F (175°C) and grease two 6-inch round cake pans.
- In a bowl, whisk together cake flour, baking powder, and bicarb soda.
- In another bowl, cream softened butter and caster sugar until fluffy; then add eggs one at a time. Mix in buttermilk and lemon zest until combined.
- Gradually fold in dry ingredients until just mixed—avoid over-mixing.
- Divide the batter between the pans and bake for 25-30 minutes or until a toothpick comes out clean. Cool in pans for 10 minutes before transferring to wire racks.
- For frosting, beat butter and icing sugar until fluffy. Add lemon juice and pink food coloring gradually to achieve desired hue.
- Once cakes are cooled, spread raspberry jam on one layer, top with frosting, place second layer on top, and frost all around.
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 40g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Find it online: https://tastemakerrecipes.com/pink-lemonade-cake/