Pink Lemonade Cake

If you’re looking for a dessert that brings sunshine to any occasion, you’ve come to the right place! This Pink Lemonade Cake is a celebration on a plate. It’s not just a cake; it’s an experience filled with zesty lemon flavor and the sweet touch of raspberry jam. I cherish this recipe because it brings back warm spring days spent with family and friends, sharing laughter and joy over slices of this delightful treat. Whether you’re celebrating a birthday, hosting a spring gathering, or just want to brighten up a busy weeknight, this cake fits the bill perfectly!

Why You’ll Love This Recipe

• Easy to Make: The steps are simple and straightforward, making it perfect even for beginner bakers.
• Family-Friendly: Its sweet and tangy flavors appeal to both kids and grown-ups alike.
• Make-Ahead Friendly: You can bake the layers in advance and frost them just before serving!
• Stunning Presentation: The vibrant pink frosting and garnishes make this cake a true showstopper at any gathering.

Ingredients You’ll Need

This Pink Lemonade Cake uses simple, wholesome ingredients that you might already have in your pantry. Let’s gather everything we need to create this delicious masterpiece!

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 Pink Lemonade 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 Layers and Garnish

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

Variations

One of the best things about this recipe is its flexibility! Feel free to get creative with these variations:

• Change the Fruit: Swap out raspberry jam for strawberry or blueberry for a different fruity twist.
• Add Some Crunch: Sprinkle crushed nuts between the cake layers for added texture.
• Top with Fresh Berries: Add fresh strawberries or blueberries on top for an extra burst of color and flavor.
• Make It Gluten-Free: Substitute regular flour for almond flour or gluten-free all-purpose flour.

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 bottoms with parchment paper. This will ensure your cakes come out beautifully without sticking.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the cake flour, baking powder, and bicarb soda. This helps to evenly distribute the leavening agents throughout the flour, ensuring your cakes rise nicely!

Step 3: Cream Butter and Sugar

In a large bowl, beat the softened butter and caster sugar together until light and fluffy. This step is crucial as it incorporates air into the mixture, resulting in a tender cake.

Step 4: Add Eggs and Buttermilk

Add the eggs one at a time to the butter-sugar mixture, mixing well after each addition. Then slowly mix in the buttermilk along with lemon zest. Combining wet ingredients with dry ingredients helps create a moist batter.

Step 5: Combine Wet and Dry Ingredients

Gradually add your dry ingredients into the wet mixture while gently folding until just combined. Be careful not to overmix; we want our cake to be soft!

Step 6: Bake

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

Step 7: Make Pink Lemonade Frosting

While your cakes cool down, beat together room temperature butter and icing sugar until creamy. Add fresh lemon juice and citric acid followed by pink food coloring until you reach your desired shade.

Step 8: Assemble Your Cake

Once your cakes are completely cool, spread raspberry jam on top of one layer before adding frosting on top of that layer. Place the second layer on top and frost all around with your lovely pink lemonade frosting.

Step 9: Garnish

Decorate with crushed frozen raspberries or thin slices of lemon for that beautiful finishing touch!

And there you have it—a delightful Pink Lemonade Cake ready to impress! Enjoy every slice!

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 ensure your cake turns out beautifully every time.

• Use room temperature ingredients: Bringing your butter, eggs, and buttermilk to room temperature helps them blend more smoothly, resulting in a better texture.

• Sift the flour: Sifting the flour before measuring it helps prevent clumping and ensures a light, airy cake.

• Don’t overmix: When combining your wet and dry ingredients, mix just until combined. Overmixing can lead to a dense cake rather than a fluffy one.

• Check for doneness: Use a toothpick inserted into the center of the cake layers to check if they’re done. It should come out clean or with just a few crumbs attached.

• Let it cool completely: Allow your cake layers to cool fully before frosting. This prevents the frosting from melting and helps achieve that beautiful finish!

How to Serve Pink Lemonade Cake

Serving your Pink Lemonade Cake can be just as fun as baking it! Whether it’s for a special occasion or a casual gathering, here are some ways to present this delightful dessert.

Garnishes

• Fresh raspberries: A handful of fresh raspberries on top adds a pop of color and complements the raspberry jam inside.
• Lemon zest: Sprinkle some lemon zest over the top for an extra burst of flavor and a lovely decorative touch.
• Mint leaves: Adding fresh mint leaves not only enhances the visual appeal but also provides a refreshing contrast to the sweet cake.

Side Dishes

• Fruit salad: A light fruit salad with seasonal fruits pairs perfectly with the tangy flavor of the cake, providing a refreshing balance.
• Vanilla ice cream: Creamy vanilla ice cream complements the tartness of the Pink Lemonade Cake beautifully, creating a delightful combination.
• Whipped coconut cream: For a dairy-free option, serve whipped coconut cream alongside your cake. Its sweetness and richness are excellent companions!
• Lemon sorbet: The bright citrus flavor of lemon sorbet echoes the flavors in your cake while adding a refreshing element that cleanses the palate.

Now that you have all these tips and serving suggestions, get ready to impress everyone with your stunning Pink Lemonade Cake! Enjoy every slice and moment shared around the table.

Make Ahead and Storage

This Pink Lemonade Cake is perfect for meal prep and can be made ahead of time, making it a fantastic option for upcoming celebrations or gatherings. Here’s how to store it properly to maintain its deliciousness.

Storing Leftovers

• Allow the cake to cool completely before storing.
• Cover the cake with plastic wrap or place it in an airtight container.
• Store at room temperature for up to 2 days or in the fridge for up to a week.

Freezing

• Slice the cake into individual portions for easy thawing.
• Wrap each slice tightly in plastic wrap, then place them in a freezer-safe container or bag.
• Freeze for up to 3 months.

Reheating

• If you prefer your cake warm, remove slices from the freezer and let them thaw overnight in the refrigerator.
• To reheat, microwave each slice on low power for about 10-15 seconds until warm.

FAQs

Here are some common questions about the Pink Lemonade Cake that might help you as you bake!

Can I make Pink Lemonade Cake ahead of time?

Yes! The Pink Lemonade Cake can be baked a day or two in advance. Just store it properly and frost it closer to serving time for the best results.

What can I use instead of buttermilk in Pink Lemonade Cake?

You can substitute buttermilk with a mixture of milk and vinegar (1 cup milk + 1 tablespoon vinegar) or yogurt thinned with water for a similar tangy flavor.

Is there a way to adjust the sweetness of the Pink Lemonade Cake?

Absolutely! You can reduce the amount of sugar in both the cake batter and frosting if you prefer a less sweet dessert. Just remember that this may slightly alter the texture.

How should I decorate my Pink Lemonade Cake?

Feel free to get creative! Fresh raspberries, lemon slices, or edible flowers make lovely garnishes that enhance both appearance and flavor.

Can I use different flavors for this cake?

While this recipe is centered around pink lemonade, you can experiment with other citrus flavors like orange or lime while following similar steps!

Final Thoughts

I hope this recipe brings as much joy to your kitchen as it has to mine. The Pink Lemonade Cake is not just a treat; it’s a beautiful centerpiece that sparkles with flavor and charm. Whether you’re celebrating a special occasion or simply indulging on a sunny afternoon, I’m sure you’ll love making this delightful dessert. Enjoy every bite, and happy baking!