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Pink Lemonade Cake

Pink Lemonade Cake
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Indulge in the delightful flavors of our Pink Lemonade Cake, a stunning dessert that combines zesty lemon and sweet raspberry jam for a refreshing treat. Perfect for birthdays, spring gatherings, or any celebration, this cake features moist layers of lemon-infused cake topped with a luscious pink lemonade buttercream frosting. Its vibrant colors and charming presentation will surely impress your guests while providing a burst of flavor that’s both tangy and sweet. Easy to make yet beautiful enough for special occasions, this Pink Lemonade Cake is destined to be a favorite.

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
  • Juice from 1 tablespoon lemon
  • Pink food coloring
  • 100g raspberry jam

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour two 6-inch round cake pans.
  2. In a bowl, mix together cake flour, baking powder, and bicarb soda; set aside.
  3. Cream softened butter and caster sugar with an electric mixer until fluffy.
  4. Add eggs one at a time, then stir in buttermilk and lemon zest.
  5. Gradually mix in dry ingredients until just combined.
  6. Divide batter between pans and bake for 25–30 minutes until a toothpick comes out clean.
  7. Cool cakes in pans for 10 minutes before transferring to a wire rack to cool completely.
  8. For frosting, beat room temperature butter and icing sugar together; add lemon juice, citric acid, and pink food coloring until desired color is achieved.
  9. Spread raspberry jam on one layer, stack the second layer on top, then frost the entire cake with the pink lemonade frosting.

Nutrition

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

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