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Pink Lemonade Cake

Pink Lemonade Cake
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Indulge in the delightful experience of making a Pink Lemonade Cake, a stunning dessert that effortlessly combines vibrant flavors and beautiful presentation. This cake features moist layers of lemon-infused goodness, enveloped in a luscious pink lemonade buttercream frosting, and complemented by a hint of raspberry jam. Perfect for birthdays, spring gatherings, or simply to treat your loved ones, this cake is not only visually appealing but also surprisingly easy to prepare. With simple ingredients and straightforward steps, you can create a show-stopping centerpiece that will impress all your guests and leave them craving more!

Ingredients

Scale
  • 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 fresh lemon juice
  • Pink food coloring
  • 100g raspberry jam

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 6-inch round cake pans and line with parchment paper.
  2. In a bowl, whisk together flour, baking powder, and bicarb soda.
  3. In another bowl, cream together softened butter and caster sugar until light and fluffy.
  4. Add eggs one at a time, mixing well. Gradually stir in buttermilk and lemon zest.
  5. Combine wet and dry ingredients until just mixed; avoid overmixing.
  6. Divide batter into prepared pans and bake for 25-30 minutes until a toothpick comes out clean.
  7. Cool cakes for 10 minutes before transferring to wire racks to cool completely.
  8. For frosting, beat softened butter with icing sugar until creamy; add lemon juice, citric acid, and pink food coloring to desired shade.
  9. Once cooled, spread raspberry jam between layers and frost the top and sides of the cake.

Nutrition

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