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Pink Lemonade Cake

Pink Lemonade Cake
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Bring a burst of sunshine to your dessert table with this delightful Pink Lemonade Cake! Perfectly balancing sweet and tangy flavors, this vibrant cake is sure to impress at any gathering. The light cake layers, infused with fresh lemon zest and filled with raspberry jam, are generously frosted with a luscious pink lemonade buttercream. Whether you’re celebrating a birthday, hosting a spring picnic, or simply treating yourself, this showstopper will brighten any occasion. Easy to make and visually stunning, the Pink Lemonade Cake is not just a dessert; it’s an experience filled with joy.

Ingredients

Scale
  • 2 cups 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

  1. Preheat the oven to 350°F (175°C). Grease two 6-inch round cake pans.
  2. In a bowl, whisk together cake flour, baking powder, and bicarb soda.
  3. In another bowl, cream softened butter and caster sugar until fluffy. Add eggs one at a time, mixing well.
  4. Stir in buttermilk and lemon zest. Gradually add dry ingredients until just combined.
  5. Divide batter between prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
  6. For the buttercream, beat softened butter and sifted icing sugar until smooth. Mix in lemon juice and pink food coloring.
  7. Once cooled, layer cakes with raspberry jam and frost the entire cake with buttercream.

Nutrition

Find it online: https://jadecooks.com/pink-lemonade-cake-2/