Pink Lemonade Cake

If you’re looking for a show-stopping dessert that is as beautiful as it is delicious, you’ve come to the right place! This Pink Lemonade Cake is a favorite of mine, and I can’t wait to share it with you. Imagine layers of moist lemon cake paired with vibrant pink lemonade buttercream frosting and a hint of sweet raspberry jam – it’s pure bliss on a plate! Whether you’re celebrating a birthday, hosting a spring gathering, or just want to treat your family to something special, this cake will surely bring smiles all around.

What makes this recipe even better is that it’s not only stunning but also easy to make at home. With simple ingredients and straightforward steps, you’ll find that this Pink Lemonade Cake is perfect for any occasion. Let’s dive into why I know you’ll love this recipe!

Why You’ll Love This Recipe

• Easy to Make: With just a few simple steps, you can create an impressive dessert that looks like you spent hours in the kitchen.
• Refreshing Flavor: The combination of lemon and raspberry provides a delightful balance of tangy and sweet that everyone will enjoy.
• Perfect for Any Occasion: Whether it’s a birthday party or a cozy family dinner, this cake fits right in.
• Make Ahead Option: Bake the cake ahead of time and frost it just before serving for stress-free entertaining.
• Beautiful Presentation: The bright colors and elegant garnishes make this cake a true centerpiece.

Ingredients You’ll Need

Gathering these simple, wholesome ingredients will have you well on your way to baking this delightful Pink Lemonade Cake! Here’s what you’ll 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 Garnish

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

Variations

One of the best parts about baking is how flexible recipes can be! Here are some fun variations to try with your Pink Lemonade Cake:

• Add more fruit: Mix in fresh berries between layers for added flavor and texture.
• Swap the frosting: Try vanilla or cream cheese frosting if you’re looking for something different.
• Make it gluten-free: Substitute the cake flour with a 1:1 gluten-free blend to accommodate dietary needs.
• Change up the citrus: Use lime instead of lemon for a tropical twist!

How to Make Pink Lemonade Cake

Step 1: Prepare Your Pans

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

Step 2: Mix Dry Ingredients

In a bowl, whisk together the cake flour, baking powder, and bicarb soda. Mixing these dry ingredients first helps ensure they are evenly distributed throughout your batter.

Step 3: Cream Butter and Sugar

In a separate bowl, beat together the softened butter and caster sugar until light and fluffy. This process incorporates air into the batter, giving your cake its lovely light texture.

Step 4: Add Eggs and Buttermilk

Next, add in the eggs one at a time, mixing well after each addition. Then gradually stir in the buttermilk along with the lemon zest. This combination adds moisture and flavor to your cake!

Step 5: Combine Wet and Dry Mixtures

Slowly incorporate the dry mixture into the wet mixture until fully combined. Be careful not to overmix; we want our cake light and airy!

Step 6: Bake It!

Divide the batter evenly between your prepared pans and smooth out the tops. Bake for about 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow them to cool in their pans for about 10 minutes before transferring them to wire racks.

Step 7: Make Your Frosting

While your cakes cool down, prepare your frosting by beating together softened butter with icing sugar until creamy. Add fresh lemon juice, citric acid, and just enough pink food coloring until you reach your desired shade.

Step 8: Assemble Your Cake

Once cooled completely, spread raspberry jam between layers before adding frosting on top and around the sides. Finish off by decorating with crushed raspberries and thin slices of lemon for that extra touch!

Now you’re ready to slice into this gorgeous Pink Lemonade Cake! Enjoy every bite of its refreshing flavors.

Pro Tips for Making Pink Lemonade Cake

Baking this delightful Pink Lemonade Cake can be a fun and rewarding experience, especially when you follow these helpful tips!

• Use room temperature ingredients: Bringing your eggs and butter to room temperature ensures they mix more easily, creating a smoother batter that rises beautifully.

• Measure flour correctly: Spoon the flour into your measuring cup and level it off with a knife. This prevents packing the flour, which can lead to a dense cake.

• Don’t overmix the batter: Gently fold in the dry ingredients until just combined. Overmixing can develop gluten, resulting in a tougher cake rather than a light, 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.

• Cool completely before frosting: Allow your cake layers to cool completely on a wire rack before frosting. This prevents the icing from melting and helps achieve that gorgeous finish.

How to Serve Pink Lemonade Cake

Presenting this cake is almost as delightful as making it! Here are some creative ideas to elevate your serving experience.

Garnishes

• Fresh raspberries: Scatter fresh raspberries around the base of the cake or on top for an added burst of color and flavor.
• Lemon zest: A sprinkle of lemon zest on top not only adds visual appeal but also enhances the citrus aroma.
• Mint leaves: Placing a few fresh mint leaves alongside the cake slices adds a refreshing touch and a pop of green color.

Side Dishes

• Vanilla ice cream: A scoop of creamy vanilla ice cream complements the tangy flavors of the cake, creating a perfect balance.
• Fruit salad: A light fruit salad with seasonal berries and citrus fruits makes for a refreshing side that pairs beautifully with the sweet and tart elements of the cake.
• Lemon sorbet: This frozen treat echoes the lemon theme while providing a cooling contrast to each slice.
• Whipped coconut cream: For those looking for a dairy-free option, whipped coconut cream adds richness without overshadowing the bright flavors of the cake.

Enjoy your baking adventure! The Pink Lemonade Cake is sure to impress at any gathering, leaving everyone wanting seconds.

Make Ahead and Storage

This Pink Lemonade Cake is not only a treat for the taste buds but also a fantastic option for meal prep! You can make it ahead of time and store it for later enjoyment. Here’s how to keep your cake fresh and delicious.

Storing Leftovers

• Allow the cake to cool completely before storing.
• Place any leftover cake in an airtight container at room temperature for up to 2 days.
• For longer storage, wrap the cake tightly in plastic wrap and refrigerate for up to a week.

Freezing

• Wrap slices or whole layers of the cake in plastic wrap, then in aluminum foil.
• Freeze for up to 3 months.
• Thaw overnight in the refrigerator before serving.

Reheating

• If you prefer your cake warm, you can reheat individual slices in the microwave for about 10-15 seconds.
• Alternatively, place slices on a baking sheet and warm them in a preheated oven at 350°F (175°C) for about 5-10 minutes.

FAQs

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

Can I use regular lemon juice instead of fresh lemon juice in the Pink Lemonade Cake?

Yes, while fresh lemon juice adds vibrant flavor, you can substitute it with bottled lemon juice if needed. Just be sure to use it sparingly as it may alter the taste slightly.

How should I store my Pink Lemonade Cake?

Store any leftovers in an airtight container at room temperature for up to 2 days. For longer freshness, refrigerate or freeze as outlined above.

Can I make this Pink Lemonade Cake gluten-free?

Absolutely! Substitute the all-purpose flour with a gluten-free blend that measures cup-for-cup. Be sure to check the baking powder and other ingredients as well.

What can I use instead of butter if I want a dairy-free Pink Lemonade Cake?

You can use a dairy-free butter alternative or coconut oil. Both will work well to maintain that moist texture without the dairy!

Final Thoughts

I hope you enjoy creating this beautiful Pink Lemonade Cake as much as I do! Its lovely combination of flavors makes it perfect for any celebration or just a sweet treat at home. Remember, baking is all about joy and creativity—don’t hesitate to make this recipe your own! Happy baking!