Pink Lemonade Cake
Indulge in the delightful experience of making a Pink Lemonade Cake, a vibrant dessert that combines tangy lemon and sweet raspberry flavors. This stunning cake features moist lemon layers topped with luscious pink lemonade buttercream, making it perfect for any celebration—birthdays, spring gatherings, or simply a cheerful treat at home. Its beautiful presentation and refreshing taste are sure to impress your guests while being easy enough for beginner bakers to master. Enjoy every slice of this showstopper that not only looks fantastic but also bursts with flavor!
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: Serves approximately 12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups cake flour
- 230g unsalted butter
- 185g caster sugar
- 3 large eggs
- 1 cup buttermilk
- Zest of 1 lemon
- 600g icing sugar
- 180g unsalted butter (for frosting)
- Pink food coloring
- Raspberry jam
Instructions
- Preheat your oven to 350°F (175°C) and grease two 6-inch round cake pans.
- In one bowl, combine flour, baking powder, and bicarb soda. In another bowl, cream together softened butter and sugar until fluffy. Add eggs one at a time and mix in buttermilk and lemon zest.
- Gradually mix dry ingredients into the wet mixture until just combined.
- Divide batter between pans and bake for 25-30 minutes or until a toothpick comes out clean. Cool for 10 minutes before transferring to a cooling rack.
- For the frosting, beat room temperature butter with icing sugar until creamy, then add lemon juice and pink food coloring.
- Assemble the cake by layering raspberry jam between the cooled cake layers and frosting the top and sides.
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 38g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: <1g
- Protein: 4g
- Cholesterol: 85mg
Find it online: https://recipesbyaurora.com/pink-lemonade-cake/