Introduction

This Pink Lemonade Cake is a delightful treat that combines the zesty freshness of lemon with the sweet tang of raspberries. Its light, moist layers are perfectly complemented by a fluffy pink lemon buttercream, making it a beautiful and delicious centerpiece for any celebration.

The image shows a slice of layered cake on a white plate, placed on a white marbled surface. The cake has five thick layers of pink sponge, separated by thin layers of white cream. The outside of the cake is covered with smooth white frosting. On top, there are three small yellow round fruits and a lemon slice with bright yellow skin, positioned as decoration. The cake slice looks soft and moist, with clear layers and vibrant colors. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
180g (6oz) unsalted butter, room temperature (for frosting)
600g (21oz) icing sugar, sifted (for frosting)
1 tablespoon fresh lemon juice
Pink food coloring (use sparingly)
1 teaspoon citric acid
100g (3.5oz) raspberry jam (for filling)
3 frozen raspberries (crushed, for garnish)
½ lemon, cut into thin slices (for garnish)

Instructions

Step 1: Preheat your oven to 130°C (266°F). Line two 6-inch round cake tins with parchment paper.
Step 2: In a large bowl, mix the cake flour, baking powder, bicarb soda, and caster sugar using an electric mixer.
Step 3: In a separate jug, whisk together the buttermilk, eggs, and lemon zest until combined.
Step 4: Add the softened butter to the dry ingredients and beat until the mixture resembles fine crumbs.
Step 5: Gradually add the wet ingredients to the dry mix, beating until the batter is smooth and lump-free.
Step 6: Divide the batter evenly between the prepared tins and bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
Step 7: Let the cakes cool in their tins for 10 minutes, then transfer them to a wire rack to cool completely.
Step 8: To make the frosting, beat the butter on medium-high speed for 1 minute until smooth and creamy.
Step 9: Gradually add the sifted icing sugar, starting on low speed and increasing to medium-high until fully combined.
Step 10: Add lemon juice, citric acid, and pink food coloring, then beat for 4–5 minutes until the frosting is light and fluffy.
Step 11: Place the first cake layer on a cake stand or board. Pipe a frosting ring around the edge and fill the center with raspberry jam.
Step 12: Add the second cake layer on top and gently press to secure.
Step 13: Spread a thin crumb coat of frosting over the entire cake and refrigerate for 20–30 minutes to set.
Step 14: Frost the cake with the remaining buttercream, smoothing the sides and top evenly.
Step 15: Garnish with crushed raspberries and lemon slices before serving.

Tips & Variations

Use room temperature eggs and butter for easier mixing and a smoother batter.
Adjust the pink food coloring to achieve your desired shade for the frosting.
For a dairy-free version, substitute buttermilk with almond milk mixed with a tablespoon of lemon juice and use dairy-free butter.
Add a splash of raspberry liqueur to the raspberry jam for an adult twist on the filling.

Storage

Store the assembled cake in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for the best texture and flavor. Leftover cake layers can be wrapped tightly and frozen for up to 1 month; thaw in the refrigerator before frosting.

How to Serve

A tall slice of cake sits on a white plate with a white marbled background. The cake has four layers of pink sponge separated by light pink cream filling. The outside is covered in smooth, light cream frosting. On top, there are three small yellow round fruits and a thin slice of lemon for decoration. The cake looks soft and moist with a creamy texture on the outside and between layers. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

While regular milk can be used in a pinch, buttermilk adds acidity that helps the cake rise and stay tender. To mimic buttermilk, add 1 tablespoon of lemon juice or vinegar to 1 cup of milk and let it sit for 5 minutes before using.

How do I prevent the frosting from becoming too runny?

Make sure the butter is at room temperature but not melting. If the frosting is too soft, chill it in the refrigerator for a short time and then beat again before frosting the cake.