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Pink Lemonade Cake

Pink Lemonade Cake
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If you’re in search of a dessert that radiates joy and flavor, our Pink Lemonade Cake is the answer. Bursting with zesty lemon and the sweetness of raspberry jam, this cake evokes memories of sunny days spent with loved ones. Perfect for birthdays, spring gatherings, or simply to brighten up your week, this delightful creation features vibrant pink frosting that will surely steal the spotlight at any occasion. Easy to make and visually stunning, this cake is a true celebration on a plate.

Ingredients

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  • 2 cups cake flour
  • 2 teaspoons baking powder
  • ½ teaspoon bicarb soda
  • 185g caster sugar
  • 230g unsalted butter
  • 3 large eggs
  • 1 cup buttermilk
  • Zest of 1 lemon
  • 180g unsalted butter (for frosting)
  • 600g icing sugar
  • 1 tablespoon lemon juice
  • Pink food coloring
  • 1 teaspoon citric acid
  • Raspberry jam

Instructions

  1. Preheat oven to 350°F (175°C). Grease and line two 6-inch round cake pans.
  2. In a bowl, whisk together cake flour, baking powder, and bicarb soda.
  3. Beat softened butter and caster sugar until light and fluffy.
  4. Add eggs one at a time, mixing well between additions. Then mix in buttermilk and lemon zest.
  5. Gradually fold dry ingredients into the wet mixture until just combined.
  6. Divide batter between pans and bake for 25-30 minutes or until a toothpick comes out clean.
  7. For frosting, beat room temperature butter with icing sugar, lemon juice, citric acid, and pink food coloring until creamy.
  8. Once cakes are cool, spread raspberry jam on one layer, frost with pink lemonade frosting, then stack the second layer on top and frost the entire cake.

Nutrition

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