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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 vibrant dessert that perfectly balances tangy lemon and sweet raspberry. This stunning cake features moist layers of lemon cake, layered with raspberry jam and frosted with luscious pink lemonade buttercream. Ideal for birthdays, spring gatherings, or any celebration, this cake is as visually captivating as it is delicious. Impress your guests with this easy-to-make treat that promises to be the centerpiece of your dessert table.

Ingredients

Scale
  • 2 cups cake flour
  • 2 teaspoons baking powder
  • ½ teaspoon bicarb soda
  • 185g caster sugar
  • 230g unsalted butter, softened
  • 3 large eggs
  • 1 cup buttermilk
  • Zest of 1 large lemon
  • 180g unsalted butter (for frosting)
  • 600g icing sugar, sifted
  • 1 tablespoon fresh lemon juice
  • Pink food coloring (use sparingly)
  • 1 teaspoon citric acid
  • 100g raspberry jam
  • 3 frozen raspberries (crushed)
  • ½ lemon, cut into thin slices

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 6-inch round cake pans.
  2. In a bowl, combine cake flour, baking powder, and bicarb soda; whisk together.
  3. Beat softened butter and caster sugar until light and fluffy; add eggs one at a time.
  4. Mix in buttermilk and lemon zest, then gradually incorporate dry ingredients.
  5. Divide batter into prepared pans; bake for 30–35 minutes until a toothpick comes out clean.
  6. For frosting, beat room temperature butter with icing sugar until smooth; add lemon juice, pink food coloring, and mix well.
  7. Once cooled, layer the cake with raspberry jam between layers and frost with pink lemonade frosting.

Nutrition

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

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