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Pink Lemonade Cake

Pink Lemonade Cake
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If you’re searching for a show-stopping dessert that combines vibrant flavors and eye-catching presentation, look no further than this Pink Lemonade Cake! With the refreshing zing of fresh lemons and the sweet touch of raspberry jam, this cake is perfect for any occasion—from birthday parties to spring picnics or simply as a delightful treat for the week. Soft layers of lemon cake are beautifully complemented by a creamy pink lemonade buttercream, making each bite a joyful experience. Easy to make and visually stunning, this cake will surely impress your family and friends.

Ingredients

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

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 6-inch round pans with butter and line with parchment paper.
  2. In a bowl, whisk together cake flour, baking powder, and bicarb soda.
  3. In another bowl, cream softened butter with caster sugar until light and fluffy.
  4. Add eggs one at a time, then mix in buttermilk and lemon zest until just combined.
  5. Gradually fold in dry ingredients until smooth.
  6. Divide batter between pans and bake for 25-30 minutes or until a toothpick comes out clean.
  7. Cool completely on wire racks before frosting with pink lemonade buttercream made from whipped butter, icing sugar, lemon juice, and pink food coloring.

Nutrition

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