Print

Pink Lemonade Cake Recipe

Pink Lemonade Cake Recipe
Print Recipe

★★★★★

4.7 from 22 reviews

This Pink Lemonade Cake is a delightful and vibrant dessert that combines zesty lemon flavor with a sweet, creamy buttercream tinted a soft pink. Moist layers of lemon-infused cake are filled with raspberry jam and frosted with a tangy lemon buttercream, making it perfect for celebrations or a refreshing treat.

Ingredients

Scale

Cake

  • 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

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

Filling and Garnish

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

Instructions

  1. Prepare the cake batter: Preheat your oven to 130°C (266°F) and line two 6-inch round cake tins with parchment paper. In a large bowl, combine the cake flour, baking powder, bicarb soda, and caster sugar using an electric mixer to ensure even distribution.
  2. Mix wet ingredients: In a separate jug, whisk together the buttermilk, eggs, and lemon zest until smooth.
  3. Combine butter and dry mix: Add softened butter to the dry ingredients and beat until the mixture resembles fine crumbs, creating a crumbly texture before incorporating liquids.
  4. Add wet ingredients gradually: Slowly incorporate the buttermilk, eggs, and lemon zest mixture into the dry ingredients, mixing until the batter is smooth and free of lumps.
  5. Bake the cake: Divide the batter evenly between the two prepared tins. Bake for 35–40 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in their tins for 10 minutes before transferring to a wire rack to cool completely.
  6. Make the frosting: Beat the butter on medium-high speed for 1 minute until smooth and creamy. Gradually add the sifted icing sugar, starting at low speed then increasing to medium-high speed until fully incorporated.
  7. Add flavor and color: Mix in lemon juice, citric acid, and a small amount of pink food coloring. Continue beating for 4–5 minutes until the frosting is light and fluffy.
  8. Assemble the cake: Place the first cake layer on a cake stand or board. Pipe a ring of frosting around the edge and fill the center with raspberry jam.
  9. Layer and set crumb coat: Place the second cake layer on top and gently press to secure. Spread a thin crumb coat of frosting over the entire cake and refrigerate for 20–30 minutes to set.
  10. Final frosting and garnish: Apply the remaining buttercream smoothly over the cake. Decorate the top with crushed raspberries and thin lemon slices for a fresh finishing touch.

Notes

  • The cake tins should be lined with parchment paper to prevent sticking and ensure even baking.
  • Use room temperature eggs and butter for better mixing and texture.
  • The baking temperature is relatively low and slow to create a tender crumb.
  • If you cannot find citric acid, you can omit it; the lemon juice will still provide sufficient tang.
  • Adjust the amount of pink food coloring according to your desired shade—start with a few drops.
  • For best results, chill the cake after applying the crumb coat before the final frosting.
  • Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Keywords: Pink lemonade cake, lemon cake, buttercream frosting, raspberry jam filling, lemon zest dessert, pink food coloring cake

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