Pink Lemonade Cake
Indulge in the vibrant flavor of this Pink Lemonade Cake, a delightful treat that combines zesty lemon with sweet raspberry for a refreshing dessert perfect for any celebration. With its stunning pink lemonade buttercream frosting and elegant garnishes, this cake not only tastes incredible but also looks like a showstopper on any table.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: Serves approximately 8 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
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 (optional)
- 100g raspberry jam
Instructions
- Preheat the oven to 350°F (175°C). Grease two 6-inch round cake pans and line with parchment paper.
- In a bowl, whisk together cake flour, baking powder, and bicarb soda.
- In a large mixing bowl, cream softened butter and caster sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Then mix in buttermilk and lemon zest.
- Gradually fold in dry ingredients until just combined.
- Divide batter between prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
- Allow cakes to cool before frosting.
- For the frosting, beat room temperature butter with icing sugar until smooth, then add lemon juice and mix well.
- Assemble the cake by layering raspberry jam between the layers and frosting the top and sides.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 45g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Find it online: https://familyrecipesdaily.com/pink-lemonade-cake/