Pink Lemonade Cake

If you’re looking for a dessert that brings a splash of sunshine to any gathering, then this Pink Lemonade Cake is just the ticket! This delightful cake is not just a feast for the eyes; it’s bursting with fresh, tangy lemon flavor and sweet raspberry jam. Whether you’re celebrating a birthday, hosting a spring party, or simply want to treat your family on a busy weeknight, this cake will surely steal the show.

What makes this Pink Lemonade Cake so special is its soft, moist layers paired with vibrant pink lemonade buttercream frosting. It’s not only delicious but also visually stunning, making it perfect for any occasion when you want to impress your guests. Let’s dive into why you’ll love making and enjoying this delightful dessert!

Why You’ll Love This Recipe

• Easy to Make: The steps are simple and straightforward, so you can enjoy baking without stress.
• Family-Friendly: Kids and adults alike will adore the bright flavors and fun colors of this cake!
• Perfect for Any Occasion: Whether it’s a birthday or spring gathering, this cake adds a festive touch.
• Make-Ahead Friendly: You can prepare the cake layers in advance and frost them just before serving.
• Stunning Presentation: With its gorgeous pink frosting and fresh garnishes, this cake looks as good as it tastes!

Ingredients You’ll Need

Making this Pink Lemonade Cake is easy with these simple, wholesome ingredients. Each one contributes to the delightful flavors and textures that make this cake a favorite!

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 Buttercream 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 Garnishing

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

Variations

This recipe is wonderfully flexible! Feel free to mix things up with these tasty variations:

• Add Fresh Berries: Top your cake with fresh strawberries or blueberries for added flavor and color.
• Use Different Citrus: Swap out some of the lemon juice for lime or orange juice to create a unique twist.
• Make Cupcakes: Instead of layers, bake individual cupcakes for easy serving at parties.
• Try Layered Parfaits: Alternate layers of cake and frosting in jars for a trendy dessert option.

How to Make Pink Lemonade Cake

Step 1: Prepare Your Baking Pans

Start by preheating your oven to 350°F (175°C). Grease two 6-inch round cake pans with butter and line the bottom with parchment paper. This ensures your cakes come out easily without sticking.

Step 2: Mix Dry Ingredients

In a bowl, whisk together the flour, baking powder, and bicarb soda. This step helps combine all your leavening agents evenly throughout the flour—a crucial part of achieving that light and fluffy texture.

Step 3: Cream Butter and Sugar

In another bowl, beat together the softened butter and caster sugar until light and fluffy. This process incorporates air into your mixture, which will help give your cake those lovely soft layers.

Step 4: Add Eggs and Buttermilk

Next, add the eggs one at a time to your butter mixture, mixing well after each addition. Then stir in the buttermilk and lemon zest until everything is combined. These ingredients create moisture and flavor that make each bite irresistible.

Step 5: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to your wet mixture. Mix until just combined; overmixing can lead to dense cakes. We want our Pink Lemonade Cake light and airy!

Step 6: Bake Your Cakes

Divide the batter evenly between the prepared pans. 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 the pans for about 10 minutes before transferring them to wire racks.

Step 7: Make the Buttercream Frosting

Cream together the room-temperature butter until smooth. Gradually add in sifted icing sugar while mixing on low speed to avoid a sugary cloud! Once combined, mix in fresh lemon juice, citric acid, and add pink food coloring until you achieve your desired shade.

Step 8: Assemble Your Cake

Once the cakes are completely cooled, place one layer on a serving plate. Spread raspberry jam over it before adding a generous layer of frosting. Place the second layer on top and frost all around for that perfect finish!

Step 9: Garnish

Finally, decorate your cake with crushed raspberries and thin slices of lemon for an extra pop of color! It’s now ready to be enjoyed—share it with friends or keep it all for yourself!

Enjoy every delightful bite of this Pink Lemonade Cake!

Pro Tips for Making Pink Lemonade Cake

Creating the perfect Pink Lemonade Cake is all about attention to detail and a sprinkle of love. Here are some tips to help you achieve that stunning, delicious cake!

• Use room temperature ingredients – Ensuring your butter, eggs, and buttermilk are at room temperature helps them blend more easily, resulting in a smoother batter and a fluffy cake texture.

• Sift your dry ingredients – Sifting flour and icing sugar gets rid of any lumps and aerates them, leading to a lighter cake and creamier frosting.

• Don’t overmix the batter – Mixing just until combined helps maintain the cake’s tenderness. Overmixing can develop gluten in the flour, making the cake dense.

• Adjust baking time based on your oven – Ovens can vary significantly! Keep an eye on your cake as it bakes and use a toothpick test to check for doneness—insert it into the center; if it comes out clean or with a few crumbs, it’s ready.

• Let the cake cool completely before frosting – This step is essential! If you frost a warm cake, the frosting will melt away, ruining the beautiful presentation. Patience pays off here!

How to Serve Pink Lemonade Cake

This vibrant Pink Lemonade Cake is not just delicious; it’s also visually stunning! Presenting it beautifully can turn any occasion into a special celebration. Here are some ideas to elevate your serving game.

Garnishes

• Fresh Raspberries – Adding fresh raspberries on top not only enhances the flavor but also adds a pop of color that makes the cake look inviting.

• Lemon Zest Sprinkles – A light sprinkle of lemon zest on top of the frosting brightens up both flavor and appearance, making each slice even more appealing.

• Mint Leaves – A few fresh mint leaves can add a refreshing touch to your presentation while complementing the lemony flavors wonderfully.

Side Dishes

• Lemon Sorbet – A scoop of tangy lemon sorbet serves as a refreshing palate cleanser that balances the sweetness of the cake perfectly.

• Vanilla Ice Cream – Creamy vanilla ice cream pairs beautifully with the tartness of the lemonade flavor in the cake, offering a classic dessert combination that everyone loves.

• Fruit Salad with Citrus Dressing – A vibrant fruit salad drizzled with citrus dressing adds freshness and complements the flavors of your Pink Lemonade Cake beautifully.

• Herbed Cucumber Salad – A crisp cucumber salad dressed lightly with herbs offers a refreshing contrast to the rich sweetness of the cake, making for an inviting dessert spread.

With these tips and serving suggestions in mind, your Pink Lemonade Cake is sure to be a hit at any gathering! Enjoy every delightful bite!

Make Ahead and Storage

This Pink Lemonade Cake is a fantastic option for meal prep! Whether you’re planning for a special occasion or just want to enjoy a slice of sweetness throughout the week, this cake stores beautifully.

Storing Leftovers

• Allow the cake to cool completely before storing.
• Place any leftover cake in an airtight container at room temperature for up to 3 days.
• If you have cut pieces, wrap them tightly in plastic wrap before placing them in the container.

Freezing

• Wrap the un-frosted cake layers tightly in plastic wrap and then in aluminum foil to prevent freezer burn.
• You can freeze the cake layers for up to 3 months.
• To thaw, move them to the fridge overnight before frosting or serving.

Reheating

• For individual slices, microwave on medium power for about 15-20 seconds until warmed through.
• If reheating the whole cake, place it in a preheated oven at 300°F (150°C) for about 10-15 minutes.
• Be sure to check that it’s heated evenly and avoid overheating, which can dry it out.

FAQs

Here are some common questions you might have about making this delightful Pink Lemonade Cake!

Can I use store-bought raspberry jam instead of homemade?

Absolutely! Using store-bought raspberry jam is a convenient option that works perfectly with this Pink Lemonade Cake. It will save you time while still providing that delicious fruity flavor.

How can I make my Pink Lemonade Cake even more colorful?

You can enhance the color by adding more pink food coloring gradually until you reach your desired hue. Just be cautious not to overdo it; a little goes a long way!

Can I substitute buttermilk in the Pink Lemonade Cake recipe?

Yes, if you don’t have buttermilk on hand, you can create a substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for about 5 minutes before using it in your recipe.

Final Thoughts

I hope you enjoyed discovering this delightful Pink Lemonade Cake recipe! Its bright flavors and beautiful presentation make it perfect for any celebration or simply as a treat for yourself. Remember, baking is all about joy and creativity, so don’t hesitate to add your personal touch. I can’t wait for you to try making this cake—happy baking!