Pink Lemonade Cake Recipe

Imagine a dessert that captures the bright, tangy essence of your favorite summer drink with the tender crumb of a homemade cake—that’s exactly what the Pink Lemonade Cake offers. This delightful treat perfectly balances zesty lemon flavor with a sweet, creamy frosting tinged a charming pink hue, making it as beautiful to look at as it is irresistible to taste. Whether you’re celebrating a special occasion or simply craving a cheerful slice of sunshine on your plate, this Pink Lemonade Cake is sure to become a beloved favorite.

Ingredients You’ll Need

Ingredients You’ll Need

Creating the perfect Pink Lemonade Cake is all about using simple, quality ingredients that work together to create unforgettable flavor and texture. Each element brings its own magic, from the tender crumb of the cake to the luscious tang of the frosting.

• Cake flour (2 cups / 300g): Essential for a light and airy cake texture that feels like a soft cloud in every bite.
• Baking powder (2 teaspoons): This helps the cake rise beautifully for that perfect height.
• Bicarbonate of soda (½ teaspoon): Works alongside baking powder to give a gentle lift and tender crumb.
• Caster or superfine sugar (185g / 6oz): Dissolves quickly to add sweetness without graininess.
• Unsalted butter, softened (230g / 8oz): Adds richness and moistness, creating that melt-in-your-mouth sensation.
• Large eggs, room temperature (3): Bind everything together while adding structure and a touch of richness.
• Buttermilk (1 cup / 250ml): Keeps the cake tender and adds a subtle tang that enhances the lemon zest.
• Lemon zest (zest of 1 large lemon): Brings vibrant citrus notes that awaken your taste buds.
• Unsalted butter for frosting (180g / 6oz), room temperature: Creates the creamy base for the luscious frosting.
• Icing sugar, sifted (600g / 21oz): For a smooth, perfectly sweet frosting texture.
• Fresh lemon juice (1 tablespoon): Packs a punch of tartness that balances the sweetness in the frosting.
• Pink food coloring (use sparingly): Gives your Pink Lemonade Cake its signature cheerful glow without overpowering flavor.
• Citric acid (1 teaspoon): Adds a gentle sharpness for that authentic lemonade tang in the frosting.
• Raspberry jam (100g / 3.5oz): Layers in a burst of fruity sweetness inside the cake.
• Frozen raspberries (3, crushed): Perfect for garnishing with a fresh, tart contrast.
• Lemon slices (½ lemon, thinly sliced): Adds a decorative touch and a hint of zest to finish the cake beautifully.

How to Make Pink Lemonade Cake

Step 1: Prep Your Oven and Pans

Start by preheating your oven to 130°C (266°F) to ensure an even bake. Line two 6-inch round cake tins with parchment paper so your cakes release easily and come out perfectly shaped, ready for layering.

Step 2: Mix Dry Ingredients

In a large bowl, combine the cake flour, baking powder, bicarbonate of soda, and caster sugar. Using an electric mixer, mix these together to distribute everything evenly, setting the foundation for a flawless cake rise and texture.

Step 3: Whisk Wet Ingredients

In a separate jug, whisk together the buttermilk, eggs, and lemon zest until well blended. This vibrant mixture infuses the batter with moisture and tangy brightness that makes Pink Lemonade Cake truly special.

Step 4: Combine Butter and Dry Mix

Add the softened butter to your dry ingredients and beat until the mixture looks like fine crumbs. This step ensures your cake will be tender, with a delightful crumb that melts in your mouth.

Step 5: Add Wet Ingredients

Gradually pour in the wet mixture and beat everything together until smooth and lump-free. This delicate balance of wet and dry creates a batter that bakes into a moist and flavorful cake.

Step 6: Bake Your Cake

Divide the batter evenly between your prepared tins. Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. The aroma will fill your kitchen with a fresh lemony sweetness that feels like a warm hug.

Step 7: Cool the Cake Layers

Let the cakes rest in their tins for 10 minutes before transferring them to a wire rack to cool completely. Patience here pays off, ensuring your frosting won’t melt the moment it touches the cake.

Step 8: Make the Frosting

Beat the butter on medium-high for about a minute until creamy. Gradually add sifted icing sugar, starting slow and then speeding up, until the frosting is fully incorporated and silky smooth. Stir in fresh lemon juice, citric acid, and just enough pink food coloring to give that signature blush. Beat for 4–5 minutes until the frosting is light and fluffy—ready to crown your Pink Lemonade Cake with charm.

Step 9: Assemble Your Cake

Place one cake layer on your serving stand. Use a piping bag to create a frosting ring around the edge, which will keep the raspberry jam neatly inside when you spread it. Add the second cake layer and press gently.

Step 10: Crumb Coat and Chill

Spread a thin crumb coat of frosting over the entire cake to lock in stray crumbs. Refrigerate for 20–30 minutes to let it set perfectly before the final frosting layer.

Step 11: Final Frosting and Garnish

Frost the Pink Lemonade Cake generously with the remaining buttercream, smoothing the top and sides with an offset spatula for a glass-like finish. Sprinkle crushed raspberries and artistically arrange thin lemon slices on top to make your cake look as inviting as it tastes.

How to Serve Pink Lemonade Cake

Garnishes

Adding the right garnish elevates your Pink Lemonade Cake from simple to stunning. Fresh crushed raspberries add a burst of tartness and vibrant color, while thin lemon slices refresh the visual and hint at the citrus flavors inside. These little touches make each slice feel like a celebration.

Side Dishes

Serve your Pink Lemonade Cake with a dollop of lightly whipped cream, fresh raspberries, or a scoop of lemon sorbet to complement and enhance the tangy sweetness. For an afternoon treat, pair it with a cup of mild green tea or sparkling lemonade for a fancy, refreshing twist.

Creative Ways to Present

Think beyond the traditional cake stand! Try serving individual slices on pastel-colored plates with a sprig of mint or edible flowers for a whimsical touch. You can also cut the cake into petite cupcakes for a party, or assemble it as a trifle layering cake pieces with whipped frosting and raspberries for a stunning layered dessert.

Make Ahead and Storage

Storing Leftovers

Your Pink Lemonade Cake will stay fresh in an airtight container in the refrigerator for up to 3 days. Keeping it covered prevents the frosting from drying out while maintaining that signature moistness and flavor you love.

Freezing

If you want to freeze the cake, first wrap the unfrosted layers tightly in cling film and place them in a freezer-safe container for up to 2 months. Once thawed, assemble and frost as directed for the freshest results. Frosted cakes can also be frozen but with less optimal texture on thawing.

Reheating

Pink Lemonade Cake is best enjoyed chilled or at room temperature. Simply remove it from the fridge about 30 minutes before serving to let the flavors bloom and the frosting soften to the perfect creamy texture.

FAQs

Can I use regular milk instead of buttermilk?

While regular milk will still work, buttermilk brings a slight tang and reacts with baking soda for extra tenderness, making it ideal for this Pink Lemonade Cake. If you don’t have buttermilk, you can create a substitute by adding a tablespoon of lemon juice or vinegar to a cup of milk and letting it sit for 5 minutes.

What if I don’t have citric acid for the frosting?

No worries! You can omit the citric acid, although the frosting will be slightly less tart. Alternatively, a little extra fresh lemon juice can brighten the flavor, but be cautious not to add too much liquid or it could affect the frosting texture.

Can this cake be made in larger pans?

Absolutely! Just adjust the baking time accordingly—larger pans mean thinner layers that bake faster, so start checking the cake 5 to 10 minutes earlier to avoid overbaking.

Is there a way to make this cake gluten-free?

Yes! Use a gluten-free cake flour blend that is designed for baking, and ensure your baking powder and other ingredients are gluten-free. The texture might be slightly different, but the flavor will still shine through beautifully.

How do I prevent the frosting from becoming too sweet?

The key lies in balancing the sweetness with fresh lemon juice and citric acid. These ingredients cut through the sugar’s sweetness, providing that refreshing Pink Lemonade Cake tang. If you prefer less sweet frosting, reduce the icing sugar gradually while maintaining the acidic components.

Final Thoughts

If you’re looking to brighten your baking repertoire, this Pink Lemonade Cake is an absolute must-try. It’s bursting with fresh, zesty flavor and wrapped in a creamy, dreamy frosting that’s bound to bring smiles to any table. Baking it is a joyful experience, and sharing it makes those moments even sweeter. Trust me, once you try this cake, it’ll become one of your cherished go-to desserts for years to come.

Print