Pink Lemonade Cake Recipe
A delightful Pink Lemonade Cake that is perfect for any celebration. This cake features a light and fluffy lemon-infused sponge with a tangy raspberry filling and a pretty pink lemonade frosting.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 40 minutes
- Yield: 1 2-layer cake 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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
Assembly:
- 100g (3.5oz) raspberry jam
- 3 frozen raspberries (crushed)
- ½ lemon, cut into thin slices
Instructions
- For the Cake: Preheat oven. Mix dry ingredients. Whisk wet ingredients. Combine and divide batter. Bake and cool.
- For the Frosting: Beat butter, add sugar, lemon juice, citric acid, and coloring. Beat until fluffy.
- For Assembly: Layer cakes with jam, frost, and garnish with raspberries and lemon slices.
Notes
- You can adjust the intensity of the pink color by adding the food coloring gradually.
- Ensure cakes are completely cooled before frosting to prevent melting.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 480
- Sugar: 45g
- Sodium: 220mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 66g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg
Keywords: Pink Lemonade Cake, Lemon Raspberry Cake, Celebration Cake, Dessert Recipe
Find it online: https://miarosetti.com/pink-lemonade-cake-recipe/
