Pink Lemonade Cake

If you’re looking for a cake that brings sunshine to any occasion, then you’ve got to try this Pink Lemonade Cake! It’s bright, cheerful, and absolutely bursting with fresh lemon flavor and sweet raspberry goodness. This delightful dessert is perfect for everything from birthdays to spring gatherings or simply when you want to treat yourself on a cozy evening at home.

What makes this recipe truly special is its soft and moist layers of lemon cake paired with vibrant pink lemonade buttercream frosting. The addition of raspberry jam gives it that extra zing, making every bite a celebration. Trust me, once you share this cake with friends and family, it will quickly become a favorite in your household!

Why You’ll Love This Recipe

• Easy to make: With just a few simple steps, you can whip up this stunning cake without any fuss.
• Family-friendly: The tangy lemon flavor combined with sweet raspberry jam makes it a hit with kids and adults alike.
• Perfect for any occasion: Whether it’s a birthday party or a casual get-together, this cake will wow your guests.
• Make-ahead option: You can prepare the cake layers in advance and frost them just before serving.
• Beautiful presentation: The pink color and elegant garnishes make it not just delicious, but also gorgeous on any dessert table.

Ingredients You’ll Need

Let’s gather some simple, wholesome ingredients to make our Pink Lemonade Cake. You probably have many of these in your kitchen already!

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

This Pink Lemonade Cake is wonderfully flexible! Feel free to get creative and make it your own.

• Add fruit: Toss in some blueberries or strawberries for an extra fruity twist!
• Switch the frosting: Try using whipped cream instead of buttercream for a lighter feel.
• Make it gluten-free: Substitute the cake flour with a gluten-free blend that works well for cakes.
• Lemon poppy seed twist: Add poppy seeds into the batter for additional texture and flavor.

How to Make Pink Lemonade Cake

Step 1: Prepare the Cake Batter

Start by preheating your oven to 350°F (175°C). Grease and line two 6-inch round cake pans with parchment paper. In a bowl, sift together the cake flour, baking powder, and bicarb soda. This step ensures that your cake will be light and fluffy. In another bowl, beat together the softened butter and caster sugar until pale and fluffy—this process helps to incorporate air into the mixture.

Step 2: Mix in Eggs and Buttermilk

Add the eggs one at a time to the butter-sugar mixture, mixing well after each addition. Then pour in the buttermilk along with the lemon zest. Mixing these wet ingredients thoroughly ensures a moist cake that’s packed with flavor.

Step 3: Combine Wet and Dry Ingredients

Gradually fold in the dry ingredients until just combined. Be careful not to over-mix; we want our cake light! Divide the batter evenly between the prepared pans and smooth out the tops before popping them into the oven.

Step 4: Bake Until Golden Brown

Bake in your preheated oven for about 25-30 minutes or until a toothpick inserted into the center comes out clean. Let them cool in their pans for about 10 minutes before transferring them to wire racks to cool completely.

Step 5: Prepare the Frosting

While your cakes are cooling down, let’s work on that fabulous pink lemonade buttercream! In a mixing bowl, beat together softened butter until creamy. Gradually add sifted icing sugar while mixing at low speed until combined. Add lemon juice, citric acid, and just enough pink food coloring until you achieve that lovely shade of pink!

Step 6: Assemble Your Cake

Once your cakes are completely cool, spread raspberry jam between the layers before frosting them generously with your pink lemonade buttercream. Don’t forget to decorate with crushed raspberries and thin slices of lemon for that final touch!

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

Pro Tips for Making Pink Lemonade Cake

Making this Pink Lemonade Cake is a delightful experience, and with a few pro tips, you can elevate your baking game!

• Use room temperature ingredients: Bringing your eggs and buttermilk to room temperature helps them blend more seamlessly into the batter, resulting in a lighter and fluffier cake.

• Sift dry ingredients: Sifting the cake flour, baking powder, and bicarb soda ensures there are no lumps and promotes an even rise. This step contributes to the cake’s tender crumb.

• Don’t overmix the batter: Mixing just until combined prevents gluten from developing too much, which can lead to a dense cake. Aim for a smooth mixture with a few small lumps remaining.

• Adjust baking time based on your oven: Ovens can vary quite a bit! Start checking your cakes for doneness a few minutes before the suggested time by inserting a toothpick into the center; it should come out clean or with just a few crumbs.

• Allow cakes to cool completely: Letting your layers cool completely before frosting is crucial; otherwise, the frosting can melt. This creates a beautifully layered cake that holds its shape during serving.

How to Serve Pink Lemonade Cake

Presenting your Pink Lemonade Cake beautifully will make any gathering feel special. Here are some fun ways to serve it!

Garnishes

• Fresh raspberries: A handful of fresh raspberries on top of each slice adds a burst of color and pairs perfectly with the flavors in the cake.
• Lemon zest: A sprinkle of lemon zest elevates the visual appeal while enhancing that zesty lemon flavor we all love!
• Edible flowers: Use edible flowers like pansies or violets for an elegant touch that makes your cake look truly special.

Side Dishes

• Vanilla ice cream: The creamy sweetness of vanilla ice cream complements the tartness of the lemon cake beautifully, creating a delicious contrast.
• Fruit salad: A refreshing fruit salad made with seasonal berries and citrus fruits adds brightness and balances out the richness of the cake.
• Lemon sorbet: For an extra zing, serve alongside lemon sorbet. The coolness enhances the dessert experience while keeping it light and refreshing.
• Herbal tea: Pairing slices of this cake with herbal tea like chamomile or mint makes for a cozy afternoon treat that’s perfect for any gathering.

With these tips and serving suggestions, your Pink Lemonade Cake will not only taste fantastic but also look stunning on any table! Happy baking!

Make Ahead and Storage

This Pink Lemonade Cake is not only perfect for immediate enjoyment, but it also shines in meal prep! Its vibrant flavors and beautiful appearance make it a delightful option for gatherings throughout the week.

Storing Leftovers

• Store leftover cake in an airtight container at room temperature for up to 3 days.
• If you need to store it longer, refrigerate the cake, where it will stay fresh for up to a week.
• Always keep slices separated with parchment paper to prevent sticking.

Freezing

• Wrap the cooled cake layers tightly in plastic wrap and then place them in a freezer-safe bag.
• This cake can be frozen for up to 2 months. Just make sure to label the bag with the date!
• To freeze individual slices, use the same wrapping method and enjoy them later.

Reheating

• If you prefer your cake warm, remove it from the refrigerator and let it come to room temperature before serving.
• For a quick reheat, microwave individual slices for about 10-15 seconds.
• Avoid reheating the entire cake in the oven, as this may dry it out.

FAQs

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

Can I use lemon juice instead of citric acid in my Pink Lemonade Cake?

Yes! If you don’t have citric acid on hand, feel free to substitute it with an additional tablespoon of fresh lemon juice. This will still give your cake that tangy flavor.

How can I achieve a brighter color for my Pink Lemonade Cake?

To enhance the pink hue of your cake, add more pink food coloring gradually until you reach your desired shade. Remember that a little goes a long way!

Can I make this Pink Lemonade Cake gluten-free?

Absolutely! Simply swap out regular cake flour for a gluten-free flour blend that works well in baking.

What occasions is this Pink Lemonade Cake suitable for?

This cake is perfect for birthdays, spring parties, baby showers, or any celebration where you want to impress your guests with a stunning dessert!

How can I decorate my Pink Lemonade Cake?

Consider topping your cake with fresh raspberries, lemon zest, or even edible flowers to enhance its aesthetic appeal!

Final Thoughts

I hope you find joy in creating this beautiful Pink Lemonade Cake! Its bright flavors and cheerful colors are sure to bring smiles all around. Whether you’re celebrating a special occasion or simply treating yourself, this recipe is bound to become a favorite. Enjoy every bite and happy baking!