Pink Lemonade Cake

If you’re looking for a dessert that combines a burst of vibrant flavors with a stunning presentation, then this Pink Lemonade Cake is just what you need! This cake is a true celebration of sweet and tangy goodness, making it perfect for everything from birthday parties to spring gatherings. I love how it brightens up any occasion with its cheerful colors and delightful taste.

This recipe holds a special place in my heart because it reminds me of sunny days spent with friends and family. The layers of fluffy lemon cake paired with raspberry jam create a flavor combination that’s simply irresistible. Trust me, once you try this Pink Lemonade Cake, you’ll want to make it for every celebration!

Why You’ll Love This Recipe

• Bright Flavors: The combination of fresh lemon and raspberry jam brings an uplifting taste that everyone will love.
• Easy to Prepare: With straightforward steps, this cake is perfect for bakers of all skill levels—no fancy techniques required!
• Family-Friendly: Kids and adults alike will enjoy the fun colors and delicious flavors, making it a hit at any gathering.
• Make-Ahead Option: You can prepare the cake layers in advance and frost them later, making party prep a breeze!

Ingredients You’ll Need

Let’s gather some simple and wholesome ingredients to create this delightful Pink Lemonade Cake! You might already have many of these staples in your pantry.

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 Garnish

• 100g (3.5oz) raspberry jam
• 3 frozen raspberries (crushed)
• ½ lemon, cut into thin slices

Variations

One of the best things about this Pink Lemonade Cake is its flexibility! Here are some fun variations to customize your cake:

• Add Fresh Berries: Incorporate blueberries or strawberries into the batter for an extra fruity kick.
• Lemon Curd Filling: Swap out raspberry jam for tangy lemon curd between the layers for an even zestier treat.
• Gluten-Free Option: Use a gluten-free flour blend instead of regular cake flour to make this cake gluten-free.
• Different Colors: Instead of pink food coloring, try using natural beet juice or another fruit puree to achieve different hues!

How to Make Pink Lemonade Cake

Step 1: Prepare Your Cake Batter

Start by preheating your oven to 350°F (175°C). Grease and flour two 6-inch round cake pans. In a large bowl, combine the cake flour, baking powder, and bicarb soda. Mixing these dry ingredients first ensures they distribute evenly throughout your batter.

Step 2: Cream Butter and Sugar

In another bowl, cream together the softened butter and caster sugar until light and fluffy. This step is crucial as it adds air into your mixture, helping your cake rise beautifully during baking.

Step 3: Add Eggs and Buttermilk

Next, beat in the eggs one at a time, making sure each one is fully incorporated before adding the next. Then mix in the buttermilk and lemon zest until smooth. The buttermilk not only adds flavor but also keeps the cake moist.

Step 4: Combine Wet and Dry Ingredients

Gradually fold in your dry ingredients into the wet mixture until just combined. Avoid overmixing here; we want our cake light and fluffy!

Step 5: Bake the Cakes

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

Step 6: Make the Frosting

While your cakes cool down, prepare the pink lemonade buttercream frosting! In a large bowl, beat together room temperature butter with sifted icing sugar until smooth. Mix in fresh lemon juice and citric acid for that signature tanginess. Add pink food coloring gradually until you reach your desired shade.

Step 7: Assemble Your Cake

Once cooled completely, place one layer on your serving plate. Spread raspberry jam over it before topping with frosting. Add the second layer on top and frost generously around and on top of the entire cake. Finish off with crushed raspberries and thin lemon slices for decoration.

And there you have it! Your stunning Pink Lemonade Cake is ready to impress friends and family alike—enjoy every slice!

Pro Tips for Making Pink Lemonade Cake

Baking can be a delightful adventure, and these tips will help you create the best Pink Lemonade Cake possible!

• Use room temperature ingredients – Bringing your butter, eggs, and buttermilk to room temperature ensures a smoother batter and better rise during baking.
• Sift the flour and sugar – Sifting helps aerate the ingredients, resulting in a lighter cake texture. It also removes any lumps that may have formed.
• Don’t skip the lemon zest – The zest adds an intense burst of fresh lemon flavor that elevates your cake. It’s a small detail that makes a huge difference!
• Check your oven temperature – Ovens can vary in temperature accuracy. Use an oven thermometer to ensure you’re baking at the right heat for perfect results.
• Let the cake cool completely – Allowing your cake layers to cool fully before frosting is essential for preventing your icing from melting and sliding off the cake.

How to Serve Pink Lemonade Cake

Presenting your Pink Lemonade Cake beautifully will make it even more special! Here are some ideas on how to serve this vibrant dessert.

Garnishes

• Fresh raspberries – Adding a few fresh raspberries on top not only enhances the flavor but also adds a pop of color.
• Lemon slices – Thinly sliced lemons placed around the base of the cake create an elegant look that complements the lemony taste.

Side Dishes

• Lemon Sorbet – A refreshing lemon sorbet provides a light and tangy contrast to the sweet cake, making it a perfect palate cleanser.
• Mixed Berry Salad – A salad made with strawberries, blueberries, and blackberries tossed in a light honey dressing adds freshness and balances out the sweetness of the cake.
• Whipped Coconut Cream – A dollop of lightly sweetened whipped coconut cream offers a dairy-free alternative that pairs wonderfully with both flavors of citrus and raspberry.

By incorporating these serving suggestions, you’ll create an unforgettable experience for your guests that highlights the delightful flavors of your Pink Lemonade Cake! Enjoy every delicious bite!

Make Ahead and Storage

This Pink Lemonade Cake is perfect for meal prep and special occasions alike! You can bake it in advance, store it properly, and still enjoy its delightful flavor days later.

Storing Leftovers

• Allow the cake to cool completely before storing.
• Place the cake in an airtight container at room temperature for up to 3 days.
• For longer storage, refrigerate the cake, which will keep it fresh for about a week.

Freezing

• Wrap individual slices or the whole cake in plastic wrap tightly to prevent freezer burn.
• Store the wrapped cake in a freezer-safe bag or container.
• The cake can be frozen for up to 3 months. Thaw in the refrigerator overnight before serving.

Reheating

• If you prefer your cake slightly warm, you can reheat individual slices in the microwave 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 Pink Lemonade Cake!

Can I make Pink Lemonade Cake without eggs?

Yes! You can replace each egg with 1/4 cup of unsweetened applesauce or a flaxseed egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water).

How do I achieve the perfect pink color in my Pink Lemonade Cake?

Add pink food coloring gradually while mixing your frosting until you reach your desired shade. Remember, a little goes a long way!

Can I use frozen raspberries in my Pink Lemonade Cake?

Absolutely! Just crush them while still frozen and fold them into your batter or use them as garnishes. They’ll add lovely flavor and color.

How long does Pink Lemonade Cake last?

When stored properly, this delightful cake can last up to a week in the refrigerator or up to three months in the freezer!

Final Thoughts

I hope this Pink Lemonade Cake brings joy and sunshine to your table! Its vibrant flavors and beautiful presentation make it perfect for celebrations or just a sweet treat at home. Enjoy every bite as you create wonderful memories with friends and family. Happy baking!