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Pink Lemonade Cake

Pink Lemonade Cake
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Indulge in the delightful flavors of this Pink Lemonade Cake, a vibrant dessert that captures the essence of sunny days and joyous celebrations. This cake features a zesty lemon flavor paired with sweet raspberry jam, making each slice a reason to smile. Its stunning pink frosting and cheerful garnishes ensure it stands out at birthdays, spring gatherings, or any occasion that calls for something special. Easy to make and perfect for both novice bakers and seasoned pros, this cake will quickly become a family favorite!

Ingredients

Scale
  • 2 cups cake flour
  • 2 teaspoons baking powder
  • ½ teaspoon bicarb soda
  • 185g caster sugar
  • 230g unsalted butter, softened
  • 3 large eggs, room temperature
  • 1 cup buttermilk
  • Zest of 1 large lemon
  • 180g unsalted butter, room temperature (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 two 6-inch round cake pans.
  2. In a bowl, whisk together cake flour, baking powder, and bicarb soda.
  3. Cream softened butter and sugar until light and fluffy.
  4. Add eggs one at a time, then mix in buttermilk and lemon zest.
  5. Gradually fold in dry ingredients until just combined.
  6. Divide batter between pans and bake for 25–30 minutes or until a toothpick comes out clean. Cool completely.
  7. For frosting, beat together softened butter and icing sugar; mix in lemon juice, citric acid, and pink food coloring.
  8. Spread raspberry jam between layers; frost the top and sides of the cake.

Nutrition

Find it online: https://mrrecipes.net/pink-lemonade-cake/