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Pink Lemonade Cake

Pink Lemonade Cake
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If you’re searching for a dessert that radiates joy and flavor, look no further than this Pink Lemonade Cake! This delightful cake combines the zesty brightness of fresh lemons with the sweetness of raspberry jam, creating a treat that’s not only delicious but also visually stunning. Perfect for birthdays, spring gatherings, or simply a cheerful family dinner, this cake is bound to impress. With easy-to-follow steps and common pantry ingredients, even baking novices can whip up this masterpiece. Let your taste buds dance with each slice of this vibrant creation!

Ingredients

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

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In one bowl, whisk together cake flour, baking powder, and bicarb soda. In another bowl, cream softened butter and sugar until fluffy. Add eggs one by one, mixing well after each addition. Incorporate buttermilk and lemon zest.
  3. Divide the batter into two greased 6-inch round pans and bake for 25–30 minutes until a toothpick comes out clean. Cool in pans before transferring to wire racks.
  4. For frosting, beat room-temperature butter with sifted icing sugar until smooth; add lemon juice and food coloring until desired shade is reached.
  5. To assemble, layer the cakes with raspberry jam and frosting between them; frost the top and sides.
  6. Garnish with crushed raspberries and thin lemon slices.

Nutrition

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