Pink Lemonade Cake Recipe

If you’ve ever wished you could turn the zingy, sunshiny vibe of a cool drink into dessert form, you’re about to fall head-over-heels for Pink Lemonade Cake. This beauty brings the best of a lemonade stand to your table, blending delicate layers of lemony cake, a tangy pop of raspberry, and a dreamy pink frosting that will light up any celebration. From its gorgeous blushing crumb to that unmistakably nostalgic lemon-berry flavor, Pink Lemonade Cake is truly a party in every bite—one that’s equal parts cheerful, fresh, and impossible to resist.

Ingredients You’ll Need

The charm of this Pink Lemonade Cake comes from a handful of everyday ingredients, made even more magical when combined just right. Each one plays an important role: from the softness of cake flour to the bright punch of lemon zest and raspberries, there’s not a single element that doesn’t matter.

• Cake flour: Keeps the layers light and fluffy, so your cake practically melts in your mouth.
• Baking powder: Ensures a gentle rise, giving the cake its soft crumb.
• Bicarb soda: Teams up with the buttermilk for extra tenderness and a fine texture.
• Caster sugar: Dissolves nicely for a smooth batter and a delicate sweetness.
• Unsalted butter: Adds lushness and flavor—use fresh, high-quality butter for the best results.
• Eggs: Bind everything together and provide richness without weighing down the crumb.
• Buttermilk: The secret to a moist, slightly tangy cake that echoes classic lemonade.
• Lemon zest: Brings out that authentic, aromatic citrus punch in every slice.
• Icing sugar: Sifted for a smooth, cloud-like buttercream that’s never gritty.
• Fresh lemon juice: Adds zip and balances the sweetness in the frosting.
• Pink food coloring: Just a drop for that dreamy pastel hue—go easy for the prettiest shade.
• Citric acid: Intensifies the tart lemonade flavor and gives the frosting a playful tang.
• Raspberry jam: Weaves a subtle berry layer between cakes, adding color and bright fruitiness.
• Frozen raspberries (crushed): Perfect for garnish, their intense flavor and color pop beautifully on top.
• Lemon slices: Thin and fresh, they make the cake look as zesty and joyful as it tastes.

How to Make Pink Lemonade Cake

Step 1: Prep Your Pans and Oven

Set yourself up for cake success by preheating your oven to 130°C (266°F) and lining two 6-inch round cake tins with parchment paper. This slow, gentle bake keeps the layers even and prevents browning, while the parchment ensures your Pink Lemonade Cake releases cleanly every time.

Step 2: Combine Dry Ingredients

In your largest mixing bowl, add cake flour, baking powder, bicarb soda, and caster sugar. Using an electric mixer, combine until the ingredients have fully blended—the fine sugar and flour will give you a beautifully pale, uniform dry base.

Step 3: Mix the Wet Team

In a separate jug or bowl, whisk together the buttermilk, eggs, and freshly grated lemon zest. This mixture not only infuses the batter with flavor but helps create that signature tender cake crumb.

Step 4: Blend Dry and Wet

Add your softened butter to the dry ingredients and beat until the mixture looks like fine, soft crumbs. Gradually introduce the wet mixture, continuing to mix until the batter is smooth and lump-free. Take a moment to scrape the sides so every bit is incorporated—this is the foundation of your flawless Pink Lemonade Cake.

Step 5: Divide, Bake, and Cool

Pour the batter evenly between your two prepared tins and smooth the tops. Slide them into the oven for 35–40 minutes, or until a toothpick comes out clean. Once baked, let the cakes cool in their tins for 10 minutes before transferring to a wire rack to cool completely. Patience is key here—the cakes must be completely cool to ensure perfect assembly later.

Step 6: Whip Up Pink Lemonade Frosting

Using an electric mixer, beat the softened butter for about a minute on medium-high, until it’s smooth and creamy. Gradually add your sifted icing sugar, starting on low and increasing to medium-high, blending until the mixture is fluffy and thick. Add the freshly squeezed lemon juice, citric acid, and just a dab of pink food coloring. Whip it all for another 4–5 minutes, and you’ll end up with the dreamiest, fluffiest pink buttercream to crown your Pink Lemonade Cake.

Step 7: Assemble with Raspberry Magic

Place your first cake layer on a stand or serving board. Pipe a generous ring of frosting around the edge to create a barrier, then spoon raspberry jam into the center. Place the second cake layer gently on top, giving a little press to secure everything together.

Step 8: Frost, Chill, and Decorate

Spread a thin “crumb coat” of frosting over the entire cake to seal in stray crumbs, then place the cake in the fridge for about 20–30 minutes to set. Once chilled, cover the entire cake with the remaining buttercream, smoothing the top and sides with an offset spatula. Finish with a flourish: scatter crushed raspberries and arrange lemon slices on top. Now your Pink Lemonade Cake is every bit as festive and inviting as it tastes!

How to Serve Pink Lemonade Cake

Garnishes

A generous sprinkle of crushed frozen raspberries and artful placement of lemon slices transform the top of your Pink Lemonade Cake into a showstopper. For even more sparkle, add a light dusting of icing sugar or edible glitter—this extra step will make your cake look like it’s ready for a summer celebration, no matter the season.

Side Dishes

Pair your Pink Lemonade Cake with fresh berries, a bowl of whipped cream, or even lemon sorbet for an elegant contrast. For a full afternoon tea setup, serve alongside iced lemonade or fruity mocktails to echo the cake’s vibrant flavors and keep your table feeling bright and cheery.

Creative Ways to Present

Make your Pink Lemonade Cake the centerpiece of a garden party by serving it on a vintage cake stand, surrounded by lemon and raspberry accents. For a playful twist, slice the cake into cubes and skewer with mini marshmallows and berries, or create petite layer cakes using biscuit cutters for individual portions that are as cute as they are delicious.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover Pink Lemonade Cake (lucky you!), simply cover it tightly with plastic wrap or store in an airtight container on the counter for up to a day, or in the refrigerator for up to three days. The buttercream keeps things moist, and the hint of lemon gets even more pronounced after a little rest.

Freezing

You can freeze leftover slices of Pink Lemonade Cake for up to two months. Wrap each slice tightly in plastic and then foil, or place in a freezer-safe container. Thaw overnight in the fridge or at room temperature for a few hours—the color and flavor will hold up beautifully.

Reheating

For the best texture, allow Pink Lemonade Cake to come to room temperature before serving, especially if it’s been chilled or frozen. Avoid microwaving, as this can make the buttercream melt; simply unwrap and leave at room temp for 30–60 minutes for perfect results.

FAQs

Can I use regular flour instead of cake flour?

Yes, but cake flour gives your Pink Lemonade Cake its signature airy, tender crumb. If you must substitute, remove 2 tablespoons from each cup of all-purpose flour and replace with cornflour for a closer match.

How do I get the perfect pink color?

Use gel or concentrated liquid pink food coloring, adding just a tiny bit at a time. Stir thoroughly between additions—this makes it easy to achieve that delicate, perfectly pink hue without overdoing it.

Is there a way to make the recipe dairy-free?

Absolutely! Try using a dairy-free butter substitute and replace buttermilk with your favorite non-dairy milk plus a teaspoon of vinegar or lemon juice. Just keep an eye on your cake’s texture, as dairy-free versions can be slightly more fragile.

What’s the best way to spread frosting smoothly?

An offset spatula is your best friend for smooth frosting. If things get sticky, dip your spatula in hot water, wipe it dry, and use the warm blade to even out the buttercream for professional-looking results.

Can I make the cakes ahead and assemble later?

Definitely! Bake the layers up to two days in advance, wrap them tightly, and refrigerate. When you’re ready to assemble, prep your frosting and raspberry filling fresh for the ultimate Pink Lemonade Cake experience.

Final Thoughts

There’s nothing quite like the first glorious forkful of Pink Lemonade Cake—soft, zesty, and tinted the prettiest shade of blush. Whether you’re celebrating a special occasion or just want to bring a little summertime joy to your table, I can’t recommend this recipe enough. Give it a try and share a slice with someone you love!

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