Pink Lemonade Cake

If you’re looking for a dessert that captures the essence of sunny days and sweet moments, this Pink Lemonade Cake is just what you need! It’s one of my all-time favorite treats, and I can’t wait to share it with you. This cake is light, refreshing, and bursting with the perfect combination of tangy lemon and sweet raspberry flavors. It’s ideal for everything from casual family gatherings to festive celebrations. Trust me; once you try it, this delightful Pink Lemonade Cake will become a staple in your baking repertoire!

What makes this recipe so special is not only its vibrant flavor but also its stunning presentation. With soft layers of lemon cake and a luscious pink lemonade buttercream frosting, it’s a showstopper that will impress your guests. Plus, the addition of raspberry jam adds a lovely surprise in every bite!

Why You’ll Love This Recipe

• Easy to Prepare: You don’t need to be a baking expert to make this cake! The steps are simple and straightforward.
• Family-Friendly Appeal: Both kids and adults love the sweet-tart flavors, making it perfect for all ages.
• Make-Ahead Convenience: You can bake the layers ahead of time and frost them just before serving.
• Deliciously Flavorful: The combination of lemon and raspberry is refreshing and perfect for any occasion!
• Stunning Presentation: This cake looks as good as it tastes, making it a fantastic centerpiece.

Ingredients You’ll Need

Let’s gather some simple, wholesome ingredients to create this delightful Pink Lemonade Cake. Each ingredient plays an important role in achieving that delicious flavor and beautiful texture!

For the Cake

• 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

• 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 with these fun variations:

• Add Fresh Berries: Toss in some fresh blueberries or strawberries for added flavor and color!
• Change Up the Frosting: Try using cream cheese frosting instead for a tangy twist!
• Lemon Sugar Drizzle: Create a lemon glaze to drizzle over the top for extra sweetness.
• Switch Out Flavors: Use other fruit jams like strawberry or peach if you’re looking for something different.

How to Make Pink Lemonade Cake

Step 1: Prepare the Cake Batter

Start by preheating your oven to 350°F (175°C). In a mixing bowl, combine the cake flour, baking powder, and bicarb soda. Whisk them together until well mixed. In another bowl, beat together the softened butter and caster sugar until creamy. This step is crucial because aerating the butter creates a light texture in your cake.

Step 2: Add Eggs and Buttermilk

Next, add the eggs one at a time into your butter mixture, beating well after each addition. Then mix in your buttermilk along with the lemon zest; these ingredients add moisture and flavor. Gradually fold in your dry mixture until just combined—don’t overmix!

Step 3: Bake the Cake Layers

Divide your batter evenly between two greased 6-inch round cake pans. Smooth out the tops with a spatula. Bake them in your preheated oven for about 25-30 minutes or until a toothpick comes out clean from the center. This step allows all those wonderful flavors to meld beautifully while creating that fluffy texture.

Step 4: Make the Frosting

While your cakes cool down, let’s whip up that pink lemonade buttercream! Beat your room-temperature butter until creamy. Gradually add icing sugar while mixing on low speed—this prevents clouds of sugar from flying everywhere! Once combined, add fresh lemon juice, citric acid, and just a drop of pink food coloring for that lovely hue.

Step 5: Assemble Your Cake

Once cooled completely, place one cake layer on your serving plate. Spread raspberry jam generously on top before placing the second layer on top. Now frost the entire cake with your pink lemonade frosting—don’t worry about perfection; rustic is charming!

Step 6: Garnish & Serve

Finally, decorate with crushed raspberries and thin slices of lemon for an eye-catching finish! Slice this beauty into pieces and enjoy every tangy-sweet bite with friends or family.

And there you have it—the most delightful Pink Lemonade Cake ready to brighten up any occasion! Enjoy!

Pro Tips for Making Pink Lemonade Cake

Creating the perfect Pink Lemonade Cake is all about the details, and I’m here to help you make it a success!

• Use room temperature ingredients: Ensuring your butter, eggs, and buttermilk are at room temperature helps create a smooth batter that results in a light and fluffy cake.
• Sift your dry ingredients: Sifting the cake flour, baking powder, and bicarb soda not only removes any lumps but also aerates the flour, contributing to a tender cake texture.
• Don’t overmix the batter: Once you combine the wet and dry ingredients, mix just until combined. Overmixing can develop gluten and lead to a dense cake.
• Adjust baking time based on your oven: Every oven is different! Start checking your cakes a few minutes before the recommended bake time to avoid overcooking.
• Let the cake cool completely: Allowing your layers to cool fully before frosting will prevent the buttercream from melting and sliding off, ensuring a beautiful presentation.

How to Serve Pink Lemonade Cake

Serving your Pink Lemonade Cake is just as fun as making it! With its vibrant colors and refreshing flavors, this dessert can shine on any table setting.

Garnishes

• Fresh raspberries: Scatter some fresh raspberries on top of the cake or around the plate for an added burst of color and flavor.
• Lemon zest: A sprinkle of fresh lemon zest not only enhances the citrus aroma but also adds an elegant touch to your presentation.
• Edible flowers: For a truly stunning display, consider adding edible flowers like pansies or nasturtiums that complement the pink tones of your cake.

Side Dishes

• Citrus salad: A light citrus salad with oranges, grapefruits, and mint pairs beautifully with this tangy dessert, balancing its sweetness with refreshing acidity.
• Vanilla ice cream: Serve slices of Pink Lemonade Cake alongside creamy vanilla ice cream for a delicious contrast in temperatures and textures.
• Lemon sorbet: For those who prefer something lighter, a scoop of lemon sorbet can enhance the citrus flavor while keeping things cool and refreshing.
• Herbed whipped cream: Whip up some cream with a hint of fresh herbs like basil or mint for a unique twist that complements both the cake’s flavors and its presentation.

Now that you’re equipped with these tips and serving suggestions, get ready to impress everyone with your delightful Pink Lemonade Cake! Enjoy every moment of baking—and even more when sharing this sweet treat with friends and family!

Make Ahead and Storage

This Pink Lemonade Cake is not only a showstopper but also perfect for meal prep! You can prepare the components ahead of time for a stress-free baking experience.

Storing Leftovers

• Allow the cake to cool completely before storing.
• Wrap each layer tightly in plastic wrap or place in an airtight container.
• Store in the refrigerator for up to 3 days.
• If you have leftover frosting, store it separately in an airtight container in the fridge.

Freezing

• Wrap the cooled cake layers individually in plastic wrap, then place them in a freezer-safe bag or container.
• The cake can be frozen for up to 3 months.
• Frosting can also be frozen; just make sure it’s well-sealed.

Reheating

• To thaw, remove the cake from the freezer and let it sit at room temperature for several hours or overnight in the fridge.
• If you prefer a warm slice, microwave it on low power for about 10-15 seconds until warmed through.

FAQs

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

Can I use another flavor instead of lemon?

Absolutely! While this recipe highlights pink lemonade, you can substitute with your favorite citrus fruits like orange or lime for a different twist!

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

To get that lovely pink hue, start with just a drop of pink food coloring and mix well. You can always add more if needed, but it’s best to start small!

Can I make the Pink Lemonade Cake ahead of time?

Yes! You can prepare the cake layers and frosting in advance and store them as directed above. This makes it easy to assemble when you’re ready to serve!

What should I serve with my Pink Lemonade Cake?

This cake pairs wonderfully with fresh berries or a scoop of dairy-free vanilla ice cream. A dollop of whipped coconut cream would complement it beautifully as well!

Final Thoughts

I hope you find joy in baking this Pink Lemonade Cake! Its vibrant flavors and beautiful presentation make it a delightful centerpiece for any gathering. Whether celebrating a special occasion or simply treating yourself, this recipe is truly special. Enjoy every bite, and don’t hesitate to share your experience with me—I can’t wait to hear how it turned out!