Pink Lemonade Cake

If you’re looking for a cake that sparkles with flavor and brings joy to any gathering, then this Pink Lemonade Cake is the perfect choice! This delightful dessert combines the zesty brightness of fresh lemons with the sweet nostalgia of raspberry jam. It’s not just a feast for the eyes; it’s a celebration on your plate! Whether it’s a birthday party, a spring picnic, or just a sweet treat for a busy weeknight, this cake is sure to impress.

What makes this recipe so special is its blend of flavors and its beautiful presentation. The soft layers of lemon cake paired with vibrant pink lemonade buttercream make every bite a treat. Plus, it’s an excellent way to bring family and friends together around the table!

Why You’ll Love This Recipe

• Easy to Make: With simple steps and common ingredients, this cake is perfect for bakers of all levels.
• Deliciously Unique: The combination of lemon and raspberry creates a refreshing flavor that everyone will love.
• Perfect for Any Occasion: Whether you’re celebrating or just indulging yourself, this cake fits every moment.
• Make-Ahead Friendly: You can prepare the cake layers in advance, making it easy to assemble when you’re ready to enjoy!
• Visually Stunning: The pink frosting and garnishes make it not only tasty but also a showstopper at any gathering.

Ingredients You’ll Need

To whip up this delightful Pink Lemonade Cake, you’ll need some simple and wholesome ingredients that you might already have in your pantry. Let’s gather what we need:

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 and Garnish

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

Variations

This Pink Lemonade Cake is quite flexible! Here are some fun variations you can try to make it your own:

• Add Fresh Berries: Layer in some fresh strawberries or blueberries between the cake layers for extra fruity goodness.
• Lemon Zest Boost: Increase the lemon zest in the batter for an even more intense lemon flavor.
• Raspberry Swirl: Swirl raspberry jam into the batter before baking for a marbled effect.
• Gluten-Free Option: Substitute cake flour with gluten-free all-purpose flour to make it friendly for gluten-sensitive friends.

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 them 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 until well combined. This step helps to evenly distribute the leavening agents throughout your flour, ensuring your cakes rise beautifully!

Step 3: Cream Butter and Sugar

In another bowl, beat together the softened butter and caster sugar until light and fluffy. This usually takes about 3-4 minutes. Creaming these ingredients well adds air into your batter, helping create that lovely moist texture we all crave.

Step 4: Add Eggs and Buttermilk

Next, add in your eggs one at a time, mixing well after each addition. Then stir in the buttermilk and lemon zest until just combined. Don’t overmix at this stage; you want everything blended without losing that airy texture.

Step 5: Combine Wet and Dry Ingredients

Gradually mix in your dry ingredients into the wet mixture until just combined. Overmixing here can lead to dense cakes—so be gentle!

Step 6: Bake Your Cake Layers

Divide the batter evenly between your prepared pans and smooth out the tops. Bake them in your preheated oven for about 25-30 minutes or until a toothpick inserted into the center comes out clean.

Step 7: Cool Completely

Once baked, let your cakes cool in their pans for about 10 minutes before transferring them onto wire racks. Allow them to cool completely before frosting—this prevents melting!

Step 8: Prepare Your Frosting

In a mixing bowl, beat together room temperature butter and sifted icing sugar until smooth. Add fresh lemon juice and mix well. If you want that lovely pink color, add food coloring a little at a time until you reach your desired hue!

Step 9: Assemble Your Cake

Once cooled, spread raspberry jam between layers before stacking them. Cover the entire cake with pink lemonade frosting using an offset spatula for smoothness.

Step 10: Garnish & Serve

Decorate with crushed raspberries and thin slices of lemon on top to give it that extra special touch. Slice it up and enjoy every delightful bite of this beautiful Pink Lemonade Cake!

Pro Tips for Making Pink Lemonade Cake

Baking can be a delightful adventure, and with these tips, your Pink Lemonade Cake will turn out perfectly every time!

• Use room temperature ingredients – Allowing your butter, eggs, and buttermilk to reach room temperature ensures a better emulsification in the batter, resulting in a lighter and fluffier cake.

• Sift your dry ingredients – Sifting the flour, baking powder, and bicarb soda together not only removes lumps but also aerates the mixture, leading to a more tender crumb in your cake layers.

• Don’t overmix the batter – Gently mixing until just combined helps prevent gluten development, keeping your cake soft and moist.

• Check for doneness – Instead of relying solely on baking time, use a toothpick to check if your cakes are done. If it comes out clean or with just a few crumbs attached, you’re good to go!

• Cool completely before frosting – Allowing the cakes to cool fully prevents the buttercream from melting and sliding off, ensuring that each layer is beautifully frosted.

How to Serve Pink Lemonade Cake

Presentation is key when serving this stunning dessert! Here are some ideas to make your Pink Lemonade Cake shine at any gathering.

Garnishes

• Fresh raspberries – Scatter a few fresh raspberries on top of the frosted cake for an extra burst of color and flavor.
• Edible flowers – Use vibrant edible flowers like pansies or nasturtiums for an elegant touch that complements the bright colors of the cake.
• Lemon zest curls – Create delicate curls of lemon zest using a vegetable peeler and sprinkle them on top for added visual appeal and zingy aroma.

Side Dishes

• Lemon Sorbet – A refreshing scoop of lemon sorbet provides a cool contrast to the sweetness of the cake while enhancing its citrusy flavor.

• Herbed Salad – A light salad with mixed greens, cucumber, and a zesty lemon vinaigrette balances the sweetness of the cake nicely and adds freshness to your dessert table.

• Iced Tea or Lemonade – Pair your cake with homemade iced tea or lemonade. These beverages echo the flavors of the cake and offer a delightful refreshment during celebrations.

With these tips and serving suggestions, you’re all set to wow your guests with an unforgettable Pink Lemonade Cake experience! Happy baking!

Make Ahead and Storage

This Pink Lemonade Cake is not only a delightful treat but also perfect for meal prep! You can make it in advance for special occasions or simply to enjoy throughout the week. Here’s how to store and preserve its deliciousness.

Storing Leftovers

• Allow the cake to cool completely before storing.
• Place leftovers in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.
• To keep the frosting fresh, cover it with plastic wrap if there’s any leftover.

Freezing

• Wrap each cake layer tightly in plastic wrap and then in aluminum foil.
• Store in the freezer for up to 3 months.
• For best results, freeze the cake un-frosted; frost it after thawing.

Reheating

• If you’ve frozen your cake, thaw it overnight in the fridge before serving.
• To reheat individual slices, place them on a microwave-safe plate and heat for about 10-15 seconds until just warmed through.

FAQs

Here are some common questions about making this Pink Lemonade Cake!

Can I use a different flavor of jam in the Pink Lemonade Cake?

Absolutely! While raspberry jam complements the lemon flavor beautifully, feel free to experiment with other fruit jams like strawberry or blueberry for a different twist.

How can I achieve a brighter pink color for my Pink Lemonade Cake?

To enhance the pink hue, add more pink food coloring gradually until you reach your desired shade. Just remember to mix well after each addition!

Is it possible to make the Pink Lemonade Cake gluten-free?

Yes! Simply substitute regular cake flour with a gluten-free baking blend. Ensure that all other ingredients are also gluten-free.

What occasions are best suited for serving Pink Lemonade Cake?

This Pink Lemonade Cake is perfect for birthdays, spring gatherings, baby showers, or any festive occasion where you want to impress with vibrant flavors!

Can I make this cake vegan?

To make this cake vegan-friendly, substitute eggs with flax eggs and use plant-based butter and dairy-free buttermilk. The results will still be delicious!

Final Thoughts

I hope you find joy in making this Pink Lemonade Cake as much as I do! Its bright flavors and lovely presentation make it a truly special dessert that can brighten any gathering. Enjoy every bite and don’t hesitate to share your creations—happy baking!