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Pink Lemonade Cake Recipe

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★★★★★

4.5 from 144 reviews

A delightful and visually stunning Pink Lemonade Cake featuring layers of soft lemon-flavored cake, filled with tart raspberry jam and finished with a light, fluffy pink lemon buttercream frosting. Perfect for celebrations or a refreshing dessert treat.

Ingredients

Scale

For the 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

For the 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

For the Filling and Garnish:

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

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 130°C (266°F). Line two 6-inch round cake tins with parchment paper to prevent sticking and ensure easy removal of the cakes.
  2. Mix Dry Ingredients: In a large bowl, combine the cake flour, baking powder, bicarb soda, and caster sugar. Use an electric mixer to blend these dry ingredients thoroughly.
  3. Combine Wet Ingredients: In a separate jug, whisk together the buttermilk, eggs, and lemon zest until fully blended.
  4. Add Butter to Dry Mix: Add the softened butter to the dry ingredients and beat the mixture until it resembles fine crumbs, which will help create a tender texture.
  5. Incorporate Wet Ingredients: Gradually pour the wet ingredient mixture into the dry ingredients while mixing. Continue to mix until the batter is smooth and free of lumps.
  6. Divide Batter and Bake: Evenly divide the batter between the two prepared cake tins. Bake in the preheated oven for 35 to 40 minutes or until a toothpick inserted into the center of the cakes comes out clean.
  7. Cool Cakes: Allow the cakes to cool in their tins for 10 minutes, then transfer them to a wire rack to cool completely before frosting.
  8. Prepare Buttercream Frosting: Beat the butter on medium-high speed for 1 minute until creamy and smooth. Gradually add the sifted icing sugar, starting on low speed and then increasing to medium-high, until fully incorporated.
  9. Add Flavor and Color to Frosting: Mix in the fresh lemon juice, citric acid, and pink food coloring. Continue beating for 4 to 5 minutes until the frosting is light, fluffy, and evenly tinted pink.
  10. Assemble Cake Layers: Place one cake layer on your cake stand or board. Pipe a ring of frosting around the edge to form a barrier, then fill the center with raspberry jam.
  11. Add Second Layer and Crumb Coat: Place the second cake layer on top of the jam-filled base and gently press to secure. Spread a thin crumb coat of frosting over the entire cake to lock in crumbs. Refrigerate for 20 to 30 minutes to set the crumb coat.
  12. Final Frosting and Decoration: Apply the remaining buttercream evenly over the cake, smoothing the sides and top with an offset spatula for a professional finish. Garnish the top with crushed frozen raspberries and thin lemon slices for an elegant touch.

Notes

  • Use room temperature eggs and butter to ensure the batter and frosting mix smoothly.
  • Do not overmix the batter once wet ingredients are added to keep the cake tender.
  • Adjust the amount of pink food coloring sparingly to achieve your preferred shade without affecting flavor.
  • Let the cake layers cool completely before frosting to prevent the buttercream from melting.
  • For best results, use fresh raspberries if available instead of frozen for garnish.

Keywords: Pink Lemonade Cake, Lemon Cake, Raspberry Jam Filling, Lemon Buttercream, Party Cake, Layer Cake

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