Pink Lemonade Cake

If you’re looking for a cake that’s not only delicious but also a feast for the eyes, you’ve come to the right place! This Pink Lemonade Cake is one of my absolute favorites. It combines the bright, zesty flavor of lemons with the sweetness of raspberry jam, making it perfect for any occasion—from birthday parties to cozy family gatherings. Each bite is like a little celebration, and I guarantee it will bring smiles all around!

What makes this cake special is its stunning pink lemonade buttercream frosting and elegant garnishes. It’s a showstopper that’s surprisingly easy to make. So grab your apron, and let’s get started on creating something truly delightful!

Why You’ll Love This Recipe

• Bursting with Flavor: The combination of tangy lemon and sweet raspberry creates a flavor explosion that everyone will love.
• Beautiful Presentation: This cake looks as amazing as it tastes, making it perfect for any celebration.
• Family-Friendly Fun: Kids and adults alike will enjoy helping out in the kitchen—and eating the final product!
• Easy to Make Ahead: Prep this cake in advance and store it in the fridge until it’s time to serve; it stays fresh and delicious!
• Versatile for Any Occasion: Whether it’s springtime or just because, this cake fits perfectly into any festive gathering.

Ingredients You’ll Need

Making this Pink Lemonade Cake is easy with simple and wholesome ingredients. Let’s gather everything you need to create this delightful dessert!

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 Buttercream 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 Filling and Garnish

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

Variations

The beauty of this Pink Lemonade Cake is how flexible it can be! Here are some fun variations to try:

• Add Fresh Berries: Fold in some fresh berries into the batter for added texture and flavor.
• Lemon Zest Substitute: Swap lemon zest for orange zest if you prefer a sweeter citrus note.
• Gluten-Free Option: Use a gluten-free flour blend to make this cake gluten-free without sacrificing taste.
• Layered Surprise: Add layers of cream cheese frosting between the cake layers for an extra creamy delight.

How to Make Pink Lemonade Cake

Step 1: Prepare Your Cake Pans

Start by preheating your oven to 350°F (175°C). Grease two 6-inch round cake pans with butter or non-stick spray and line the bottoms with parchment paper. This ensures your cakes come out cleanly after baking.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the cake flour, baking powder, and bicarb soda. This step helps distribute the leaveners evenly throughout the flour, ensuring your cake rises beautifully.

Step 3: Cream Butter and Sugar

In a large mixing bowl, beat together the softened butter and caster sugar until light and fluffy. This process typically takes about 4-5 minutes. Creaming adds air to the mixture, creating a lighter texture in your finished cake.

Step 4: Add Eggs and Buttermilk

Next, add in each egg one at a time while mixing well after each addition. Then mix in the buttermilk and lemon zest until combined. The buttermilk keeps your cake moist while adding that lovely tang.

Step 5: Combine Wet and Dry Ingredients

Gradually fold in your dry ingredients into the wet mixture using a spatula until just combined. Be careful not to overmix—this helps keep your layers soft and tender!

Step 6: Bake Your Cakes

Pour equal amounts of batter into each prepared pan. Bake in your preheated oven for about 25-30 minutes or until a toothpick inserted comes out clean. Keep an eye on them; every oven is different!

Step 7: Cool Down

Once baked, allow your cakes to cool in their pans for about 10 minutes before transferring them onto wire racks. Let them cool completely before frosting; this prevents melting!

Step 8: Make Your Buttercream Frosting

While your cakes are cooling, prepare your pink lemonade buttercream! In another bowl, beat together room temperature butter with icing sugar until smooth. Add lemon juice and citric acid; mix well until fluffy. If desired, add pink food coloring gradually until you reach your preferred shade.

Step 9: Assemble Your Cake

Place one layer of cake on a serving plate or stand. Spread raspberry jam evenly over the top before adding half of your buttercream frosting. Place the second layer on top and repeat with more frosting.

Step 10: Decorate!

Use remaining frosting to cover the sides of your beautiful Pink Lemonade Cake. Top with crushed raspberries and thin slices of lemon for that extra special touch!

And there you have it—a stunning Pink Lemonade Cake that’s sure to impress! Enjoy every delightful bite!

Pro Tips for Making Pink Lemonade Cake

Baking this Pink Lemonade Cake is a joyful experience, and with these tips, you’ll ensure it turns out perfectly every time!

• Use room temperature ingredients: Bringing your eggs and buttermilk to room temperature helps create a smoother batter, which leads to a lighter and fluffier cake.

• Sift your flour and icing sugar: Sifting removes any lumps and aerates the flour and sugar, ensuring your cake has that lovely soft texture and that the frosting is smooth and creamy.

• Monitor baking time closely: Every oven is different! Start checking the cake layers a few minutes before the recommended baking time to prevent overbaking. A toothpick should come out clean when it’s ready.

• Let the cake cool completely: Before frosting, make sure the cake layers are completely cool. This prevents melting the frosting and allows for beautiful, even layers.

• Don’t skimp on flavorings: The lemon zest and fresh lemon juice are key to achieving that vibrant flavor. Feel free to adjust according to your taste; a little more zest can brighten up the cake even more!

How to Serve Pink Lemonade Cake

This Pink Lemonade Cake not only tastes fantastic but also looks incredibly inviting. Here are some ideas to present this delightful dessert at your next gathering.

Garnishes

• Fresh Raspberries: A handful of fresh raspberries on top can add a pop of color and enhance the fruity flavor profile.
• Lemon Zest Twist: A sprinkle of finely grated lemon zest over the frosting adds an aromatic touch that complements the cake beautifully.

Side Dishes

• Vanilla Ice Cream: Creamy vanilla ice cream pairs wonderfully with the tanginess of the cake, offering a delightful contrast in flavors and temperatures.
• Lemon Sorbet: For a refreshing option, serve alongside lemon sorbet. Its lightness enhances the citrus essence without overpowering it.
• Fruit Salad: A simple fruit salad with seasonal berries can balance sweetness with natural acidity, making it an ideal accompaniment.
• Herbed Tea: A light herbal tea or iced tea complements this sweet dessert perfectly while providing a refreshing contrast to its rich flavors.

Enjoy every slice of this stunning Pink Lemonade Cake—it’s bound to be a hit at any event!

Make Ahead and Storage

This Pink Lemonade Cake is not only a stunning centerpiece but also perfect for meal prep! You can make it ahead of time and store it to enjoy later, making it an excellent choice for any occasion.

Storing Leftovers

• Once the cake has cooled completely, wrap each layer in plastic wrap to keep it fresh.
• Store the wrapped layers in an airtight container at room temperature for up to 3 days.
• If you have leftover frosting, store it separately in the fridge in a sealed container for up to a week.

Freezing

• Wrap each cake layer tightly in plastic wrap and then place them in a freezer-safe bag or container.
• You can freeze the cake layers for up to 3 months without compromising flavor or texture.
• To freeze leftover frosting, place it in an airtight container and label with the date; it will last for about 2 months in the freezer.

Reheating

• If you want to enjoy your cake warm, let it thaw overnight in the refrigerator if frozen.
• To reheat, simply place individual slices in the microwave for about 10-15 seconds or until just warmed through. Be careful not to overheat as this can dry out the cake.

FAQs

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

Can I use a different type of fruit jam instead of raspberry?

Absolutely! While raspberry jam adds a beautiful flavor that complements lemon well, you can substitute it with strawberry or blueberry jam for a different twist.

How can I make my Pink Lemonade Cake more vibrant?

To enhance the color of your Pink Lemonade Cake, add more pink food coloring gradually until you achieve your desired shade. Just be sure to mix thoroughly after each addition!

What occasions is Pink Lemonade Cake perfect for?

This Pink Lemonade Cake is perfect for birthdays, spring parties, baby showers, or any celebration where you want to impress your guests with something unique and delicious.

Can I make this recipe gluten-free?

Yes! You can substitute the all-purpose flour with a gluten-free flour blend. Make sure it’s suitable for baking to ensure proper texture and taste.

Final Thoughts

I hope this Pink Lemonade Cake brings joy and sweetness to your celebrations! It’s truly special with its bright flavors and lovely presentation. Enjoy making it as much as I enjoyed sharing this recipe with you. Don’t hesitate to try out variations and make it your own. Happy baking!