Pink Lemonade Cake

This Pink Lemonade Cake is a delightful dessert that brings a burst of tangy lemon flavor and sweet raspberry jam to your table. Perfect for birthdays, spring parties, or any celebration, this cake features soft, moist layers of lemon cake topped with vibrant pink lemonade buttercream frosting. Its stunning presentation and bright flavors make it a showstopper that’s sure to impress.

Why You’ll Love This Recipe

• Vibrant Flavor: The combination of lemon and raspberry creates a refreshing taste that’s perfect for warm weather.
• Stunning Presentation: The cake’s pink frosting and elegant garnishes make it visually appealing for special occasions.
• Easy to Make: With straightforward steps and common ingredients, this recipe is accessible even for beginner bakers.
• Versatile Use: Ideal for parties, picnics, or just a treat at home; it fits various festive events.
• Moist Texture: Thanks to the buttermilk and butter, each slice is soft and moist, ensuring every bite is a pleasure.

REMEMBER

WANT TO SAVE THIS RECIPE? CLICK BELOW AND PIN IT

PIN

Tools and Preparation

Before you start making the Pink Lemonade Cake, gather your tools. Having everything ready will make the baking process smoother.

Essential Tools and Equipment

• Mixing bowls
• Electric mixer
• Measuring cups
• Measuring spoons
• Spatula
• Cake pans (two 6-inch)
• Cooling rack

Importance of Each Tool

• Electric mixer: Makes it easy to achieve a light and fluffy batter for the cake.
• Cake pans: Properly sized pans ensure even baking and perfect layers.
• Spatula: Helps in spreading frosting smoothly over the cake’s surface.

Ingredients

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 Decoration

• 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 two 6-inch round cake pans with butter or cooking spray to prevent sticking.

Step 2: Prepare the Batter

In a mixing bowl:
1. Combine the cake flour, baking powder, and bicarb soda; mix well.
2. In another bowl, cream together the softened butter and caster sugar until light and fluffy.
3. Add eggs one by one, mixing well between each addition.
4. Mix in buttermilk and lemon zest until combined.

Gradually add the dry ingredients to the wet mixture. Mix until just combined; avoid overmixing.

Step 3: Bake the Cake Layers

Divide the batter evenly between the prepared pans. Bake for about 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow cakes to cool in pans for 10 minutes before transferring them to a cooling rack.

Step 4: Make the Buttercream Frosting

In a clean bowl:
1. Beat together room temperature butter and sifted icing sugar until creamy.
2. Add fresh lemon juice and citric acid; mix until smooth.
3. Gradually incorporate pink food coloring until desired shade is achieved.

Step 5: Assemble the Cake

Once cooled:
1. Place one layer on a serving plate; spread raspberry jam on top.
2. Add the second layer on top of the first.
3. Frost the top and sides with pink lemonade buttercream.

Step 6: Decorate

Decorate with crushed raspberries and lemon slices as desired. Your beautiful Pink Lemonade Cake is now ready to serve!

How to Serve Pink Lemonade Cake

Serving Pink Lemonade Cake is all about enhancing its vibrant flavors and stunning appearance. Here are some delightful suggestions to make your presentation even more appealing.

With Fresh Berries

• Use a mix of fresh strawberries, blueberries, and raspberries to complement the fruity flavors of the cake. Their natural sweetness balances the tanginess of the lemon.

Topped with Whipped Cream

• A dollop of freshly whipped cream adds a rich and creamy texture that contrasts beautifully with the lightness of the cake. You can even add a hint of vanilla for extra flavor.

Accompanied by Lemon Sorbet

• Serving a scoop of lemon sorbet alongside the cake offers a refreshing contrast. This cool treat enhances the lemony notes in every bite.

Drizzled with Raspberry Sauce

• A drizzle of homemade raspberry sauce not only adds color but also gives an additional layer of flavor that pairs perfectly with both the cake and frosting.

Garnished with Edible Flowers

• For a touch of elegance, garnish with edible flowers like pansies or nasturtiums. They make the cake look stunning and add a subtle floral note.

How to Perfect Pink Lemonade Cake

Perfecting your Pink Lemonade Cake involves attention to detail and careful techniques. Here are some helpful tips to ensure your cake turns out flawlessly.

• Use room temperature ingredients: Ensuring that your butter, eggs, and buttermilk are at room temperature helps achieve a smoother batter and better rise.

• Sift your dry ingredients: Sifting flour and baking powder ensures there are no clumps, resulting in a lighter texture for your cake layers.

• Don’t overmix the batter: Mix until just combined to avoid dense cake layers. Overmixing can lead to tough results.

• Cool layers completely: Allowing your cake layers to cool fully before frosting prevents melting and sliding of your buttercream.

• Adjust food coloring gradually: When adding pink food coloring, start with just a drop; you can always add more until you achieve your desired shade.

Best Side Dishes for Pink Lemonade Cake

Pairing side dishes with Pink Lemonade Cake can elevate your dessert experience. Here are some delightful options that complement its flavors well.

1. Fruit Salad: A refreshing mix of seasonal fruits provides a light balance against the richness of the cake.
2. Citrus Salad: Combining oranges and grapefruits drizzled with honey enhances citrus flavors present in the cake.
3. Minted Pea Salad: The freshness from peas and mint creates a vibrant dish that contrasts nicely with sweet desserts.
4. Lemon Garlic Asparagus: Lightly sautéed asparagus adds an elegant touch, harmonizing with the lemon notes in the cake.
5. Caprese Skewers: Fresh mozzarella, tomatoes, and basil offer savory bites that pair well with sweet desserts.
6. Honey-Glazed Carrots: Sweet carrots glazed lightly in honey provide an earthy contrast to the tangy sweetness of Pink Lemonade Cake.

Common Mistakes to Avoid

Making the perfect Pink Lemonade Cake can be tricky. Here are some common mistakes and how to avoid them.

• Ignoring room temperature ingredients: Using cold eggs or butter can lead to a dense cake. Always ensure your ingredients are at room temperature for better mixing and texture.
• Overmixing the batter: Mixing too much can make the cake tough. Mix until just combined to keep it light and fluffy.
• Not measuring flour accurately: Too much or too little flour can affect the cake’s structure. Use a kitchen scale or spoon flour into the measuring cup without packing it down.
• Skipping the lemon zest: The zest adds essential flavor. Don’t skip this step; it enhances the cake’s lemony goodness significantly.
• Underbaking or overbaking: Baking times can vary based on your oven. Start checking for doneness a few minutes before the recommended time to avoid a dry cake.
• Neglecting to let the cake cool properly: Removing the cake from pans too soon can cause it to break. Allow it to cool in the pans before transferring to a wire rack.

REMEMBER

WANT TO SAVE THIS RECIPE? CLICK BELOW AND PIN IT

PIN

Storage & Reheating Instructions

Refrigerator Storage

• Store leftover Pink Lemonade Cake in an airtight container.
• It will last up to 3 days in the fridge.

Freezing Pink Lemonade Cake

• Wrap slices tightly in plastic wrap, then foil for extra protection.
• Freeze for up to 2 months for best results.

Reheating Pink Lemonade Cake

• Oven: Preheat at 350°F (175°C) and warm for about 10-15 minutes until heated through.
• Microwave: Heat individual slices on medium power for 20-30 seconds, watching closely not to overheat.
• Stovetop: Use a skillet over low heat, covering with a lid for about 5 minutes until warm.

Frequently Asked Questions

Here are some common queries about making Pink Lemonade Cake.

Can I use regular lemon juice instead of fresh?

Using fresh lemon juice gives a brighter flavor, but you can substitute bottled juice if needed.

How do I achieve a vibrant pink color?

Add pink food coloring gradually until you reach your desired shade. A little goes a long way!

What occasions is Pink Lemonade Cake suitable for?

This delightful cake is perfect for birthdays, tea parties, or any spring celebration.

Can I customize my Pink Lemonade Cake?

Absolutely! You can add more fruit, like strawberries, or even experiment with different frostings.

How should I serve Pink Lemonade Cake?

Serve chilled or at room temperature as a refreshing dessert option that’s sure to impress guests.

Final Thoughts

The Pink Lemonade Cake is not only visually appealing but also bursting with delightful flavors that everyone will love. Its versatility allows you to customize it according to your taste preferences, making it perfect for various occasions. Give this recipe a try and enjoy its refreshing taste!