Pink Lemonade Cake

This Pink Lemonade Cake is a delightful dessert bursting with fresh, tangy lemon flavor and sweet raspberry jam. Perfect for birthdays, spring parties, or any celebration, its vibrant colors and refreshing taste make it a showstopper. The moist layers of lemon cake paired with pink lemonade buttercream frosting create a unique treat that is as beautiful as it is delicious!

Why You’ll Love This Recipe

• Refreshing Flavor: The combination of lemon and raspberry creates a bright, zesty taste that is perfect for warm weather.
• Versatile Occasion: Ideal for birthdays, picnics, or any festive gathering, this cake fits any event.
• Stunning Presentation: With its pastel colors and elegant garnishes, this cake is sure to impress your guests.
• Easy to Make: Despite its beautiful appearance, this recipe is straightforward and beginner-friendly.
• Moist Texture: The addition of buttermilk ensures soft and moist cake layers that everyone will love.

Tools and Preparation

To create the perfect Pink Lemonade Cake, having the right tools on hand will make the process smoother.

Essential Tools and Equipment

• Mixing bowls
• Electric mixer
• Measuring cups and spoons
• Spatula
• 6-inch round cake pans
• Wire rack

Importance of Each Tool

• Electric mixer: Saves time and effort while ensuring fluffy buttercream frosting.
• Wire rack: Allows cakes to cool evenly without becoming soggy on the bottom.

REMEMBER

WANT TO SAVE THIS RECIPE? CLICK BELOW AND PIN IT

PIN

Ingredients

To make this delicious Pink Lemonade Cake, gather the following ingredients:

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 the Garnish

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

How to Make Pink Lemonade Cake

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Grease and flour two 6-inch round cake pans.

Step 2: Prepare the Dry Ingredients

In a mixing bowl, combine:
1. Cake flour
2. Baking powder
3. Bicarb soda

Mix well and set aside.

Step 3: Cream Butter and Sugar

In another bowl, use an electric mixer to cream together:
1. Softened unsalted butter
2. Caster sugar

Beat until light and fluffy.

Step 4: Add Eggs and Buttermilk

Add eggs one at a time to the creamed mixture while mixing. Slowly add in buttermilk and lemon zest until fully combined.

Step 5: Combine Mixtures

Gradually mix in the dry ingredients until just combined. Do not over-mix.

Step 6: Bake the Cakes

Evenly divide batter into prepared pans. Bake for about 25-30 minutes or until a toothpick inserted comes out clean.

Step 7: Cool Cakes

Remove from oven and allow cakes to cool in pans for about 10 minutes before transferring them to a wire rack to cool completely.

Step 8: Make Buttercream Frosting

In a mixing bowl, beat together:
1. Room temperature butter
2. Icing sugar

Add fresh lemon juice, citric acid, and pink food coloring until desired color is achieved.

Step 9: Assemble Your Cake

Once cakes are completely cooled:
1. Spread raspberry jam on top of one layer.
2. Place the second layer on top.
3. Frost the entire cake with pink lemonade buttercream frosting.

Step 10: Garnish

Finish with crushed raspberries and thin lemon slices for an elegant touch! Enjoy your beautiful Pink Lemonade Cake!

How to Serve Pink Lemonade Cake

This Pink Lemonade Cake is not just a treat for the taste buds but also a feast for the eyes. There are several delightful ways to serve this vibrant cake, making it suitable for any occasion.

For Birthday Parties

• Layered Delight: Serve each guest a slice with an additional dollop of raspberry jam on top for extra flavor.
• Themed Decorations: Use colorful sprinkles or edible glitter that matches your party theme for a festive touch.

For Spring Gatherings

• Fresh Fruit Garnish: Add fresh raspberries and lemon slices on the plate to enhance presentation and complement the flavors.
• Lemonade Pitcher: Pair slices with chilled pink lemonade for a refreshing drink that matches the cake.

For Afternoon Teas

• Mini Slices: Cut the cake into smaller portions and serve on elegant trays for a charming tea party setup.
• Tea Pairing: Offer a variety of herbal teas that will elevate the citrus notes of the cake.

How to Perfect Pink Lemonade Cake

Achieving the perfect Pink Lemonade Cake requires attention to detail in both baking and decorating. Here are some tips to ensure your cake turns out beautifully.

• Bold Flavor Boost: Use fresh lemon juice for a brighter taste instead of bottled juice.
• Room Temperature Ingredients: Ensure butter and eggs are at room temperature for better mixing and texture.
• Sift Dry Ingredients: Sifting flour and icing sugar helps eliminate lumps, ensuring a smooth batter and frosting.
• Even Baking: Rotate the cake pans halfway through baking to ensure even cooking.
• Chill Before Frosting: Allow the layers to cool completely before frosting; this prevents melting and sliding.
• Storage Tips: Keep leftovers in an airtight container at room temperature for up to three days.

Best Side Dishes for Pink Lemonade Cake

Complement your Pink Lemonade Cake with these delightful side dishes that enhance its refreshing flavor profile.

1. Citrus Salad: A mix of oranges, grapefruits, and mint; refreshing and light.
2. Berry Medley: A blend of strawberries, blueberries, and raspberries tossed in honey; perfect alongside the cake’s sweetness.
3. Lemon Sorbet: A light, frozen dessert that cleanses the palate between bites of cake.
4. Herbed Cucumber Salad: Crisp cucumbers with dill and lemon dressing; adds a nice crunch.
5. Quinoa Salad: Quinoa mixed with diced veggies and lemon vinaigrette; nutritious and complements the dessert well.
6. Creamy Coleslaw: A tangy slaw adds crunchiness that balances the soft texture of the cake.

Common Mistakes to Avoid

Baking a cake can be tricky, and the Pink Lemonade Cake is no exception. Here are some common mistakes to avoid for the best results.

• Using cold ingredients: Always ensure that your butter and eggs are at room temperature. This helps create a smooth batter and ensures even baking.
• Overmixing the batter: Mixing too much can lead to a dense cake. Mix until just combined for a light and fluffy texture.
• Not measuring accurately: Baking is precise, so use a kitchen scale or measuring cups for accuracy. Too much flour or sugar can ruin your cake.
• Skipping the lemon zest: The zest adds essential flavor. Don’t skip it; it enhances the overall taste of your Pink Lemonade Cake.
• Ignoring oven temperature: Make sure your oven is preheated to the right temperature before baking. An incorrect temperature can lead to uneven baking.

REMEMBER

WANT TO SAVE THIS RECIPE? CLICK BELOW AND PIN IT

PIN

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container to maintain freshness.
• It can last up to 3 days in the refrigerator.

Freezing Pink Lemonade Cake

• Wrap pieces tightly in plastic wrap and then in aluminum foil.
• The cake will stay good for up to 3 months in the freezer.

Reheating Pink Lemonade Cake

• Oven: Preheat to 350°F (175°C) and warm slices for about 10 minutes.
• Microwave: Heat individual slices on medium power for about 15-20 seconds.
• Stovetop: Place slices in a pan over low heat, covering with a lid until warmed through.

Frequently Asked Questions

Curious about making this delicious Pink Lemonade Cake? Here are some frequently asked questions that might help!

Can I use other flavors instead of lemon?

Yes! You can experiment with other citrus flavors like lime or orange if you prefer something different.

How do I make the frosting more vibrant?

Add little by little of pink food coloring until you achieve your desired shade. Just be cautious not to overdo it!

What type of flour should I use for Pink Lemonade Cake?

Using cake flour is recommended for its lower protein content, resulting in a lighter, softer cake.

How can I customize my Pink Lemonade Cake?

You can add fresh berries or lemon curd between layers for extra flavor and texture. Get creative with garnishes as well!

Final Thoughts

The Pink Lemonade Cake is an enchanting dessert that brings bright flavors and stunning visuals to any occasion. Its versatility allows for numerous customization options, ensuring it can suit any celebration or personal taste. We encourage you to try this delightful recipe and enjoy its refreshing taste!