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Pink Lemonade Cake

Pink Lemonade Cake
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Indulge in the delightful Pink Lemonade Cake, a vibrant dessert that captures the essence of sunny days and sweet moments! This light and refreshing cake combines tangy lemon and sweet raspberry flavors, making it an ideal choice for family gatherings or festive celebrations. With layers of soft lemon cake and a luscious pink lemonade buttercream frosting, this cake is not only delicious but also a stunning centerpiece that is sure to impress. The addition of raspberry jam surprises every bite with bursts of fruity goodness. Whether you’re celebrating a special occasion or simply treating yourself, this Pink Lemonade Cake is bound to become a favorite in your baking repertoire!

Ingredients

Scale
  • 2 cups cake flour
  • 2 teaspoons baking powder
  • ½ teaspoon bicarb soda
  • 185g caster sugar
  • 230g unsalted butter, softened
  • 3 large eggs
  • 1 cup buttermilk
  • Zest of 1 lemon
  • 180g unsalted butter (for frosting)
  • 600g icing sugar
  • 1 tablespoon fresh lemon juice
  • Pink food coloring (optional)
  • 100g raspberry jam
  • 3 frozen raspberries (crushed)
  • ½ lemon, cut into thin slices

Instructions

  1. Preheat your oven to 350°F (175°C). Grease two 6-inch round cake pans.
  2. In a bowl, mix cake flour, baking powder, and bicarb soda.
  3. Beat softened butter and caster sugar until creamy. Add eggs one at a time, then mix in buttermilk and lemon zest.
  4. Gradually fold in the 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. Cool completely before making the frosting by beating room-temperature butter with icing sugar, fresh lemon juice, citric acid, and pink food coloring.
  7. Assemble by spreading raspberry jam between layers and frosting the entire cake.

Nutrition

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