Pink Lemonade Cake Recipe

If you’re searching for a dessert that perfectly captures the bright, tangy zest of summer with a sweet and playful twist, Pink Lemonade Cake is exactly what you need on your table. This delightful cake brings together light, fluffy layers infused with lemon zest and a luscious pink frosting with just the right hint of citrus tartness. With a homemade raspberry jam filling and elegant lemon slice garnish, every bite is a celebration of vibrant flavors and charming pink hues. It’s a crowd-pleaser that’s surprisingly simple to make, and it will quickly become a beloved favorite for birthdays, showers, or any moment that calls for a little pink magic.

Ingredients You’ll Need

The beauty of this Pink Lemonade Cake lies in its uncomplicated but purposeful ingredients. Each one plays its part in creating the perfect texture, refreshing flavor, and that signature pink color that makes this cake a standout dessert.

• Cake flour: Provides a tender, delicate crumb ideal for soft cake layers.
• Baking powder: Ensures the cake rises beautifully and stays light.
• Bicarbonate of soda: Helps with leavening and balances acidity.
• Caster (superfine) sugar: Dissolves easily, creating a smooth, fine cake texture.
• Unsalted butter: Adds rich flavor and moisture for a luscious bite.
• Large eggs: Bind the cake ingredients and provide structure.
• Buttermilk: Adds tang and tenderness, enhancing the lemon’s brightness.
• Lemon zest: The star ingredient for that unmistakable citrus punch.
• Icing sugar: Key for a smooth, sweet, and fluffy frosting.
• Fresh lemon juice: Balances sweetness with vibrancy in the frosting.
• Pink food coloring: Brings that classic rosy hue, sparingly used for just the right pop.
• Citric acid: Adds a lively acidity that mimics real lemonade tartness.
• Raspberry jam: Creates a fruity, sweet-tart surprise between the layers.
• Frozen raspberries: Crushed for garnish, adding texture and color.
• Lemon slices: Thinly cut for a fresh and elegant finishing touch.

How to Make Pink Lemonade Cake

Step 1: Prepare the Cake Batter

Begin by preheating your oven to 130°C (266°F) and lining two 6-inch cake tins with parchment paper. In a large bowl, mix together the cake flour, baking powder, bicarbonate of soda, and caster sugar using an electric mixer. In a separate container, whisk the buttermilk, eggs, and lemon zest, combining their fresh flavors and richness. To the dry mix, add the softened butter and beat until the mixture looks like fine crumbs, creating a light base for the cake. Now, gradually pour the wet ingredients into the dry, mixing until the batter is smooth and free of lumps. This is the moment your cake starts to come to life with that perfect tender texture.

Step 2: Bake the Cake Layers

Divide the batter evenly between your two prepared tins, smoothing the surfaces gently. Pop them into the oven and bake for 35 to 40 minutes. You’ll know the cakes are done when a toothpick inserted into the center emerges clean and the edges begin to pull away slightly from the pan. Let the cakes cool in their tins for 10 minutes before transferring them to a wire rack to cool completely. Patience here pays off, ensuring your layers are stable and ready for the frosting and filling.

Step 3: Make the Pink Lemonade Frosting

While the layers are cooling, whip up the luscious frosting. Beat the butter on medium-high speed until it feels silky and creamy, about one minute. Slowly add the sifted icing sugar, starting at a low speed to avoid clouds of sugar, then raising to medium-high until everything is well combined. Blend in the fresh lemon juice, citric acid, and just a few drops of pink food coloring, beating for 4 to 5 minutes until the frosting is light, fluffy, and perfectly tinted. This frosting is what gives the Pink Lemonade Cake its iconic look and that refreshingly tangy sweetness.

Step 4: Assemble the Cake

Place the first cooled cake layer on your cake stand or serving board. Using a piping bag, create a frosting ring around the edge of the top—this keeps the jam filling from oozing out. Fill the center with a generous layer of raspberry jam and add the second cake layer on top, gently pressing it down to secure. Next, apply a thin crumb coat of frosting over the entire cake to trap any loose crumbs and refrigerate for 20 to 30 minutes so it sets firmly. Finish by frosting the cake smoothly with the remaining buttercream, using an offset spatula to create elegant edges.

Step 5: Garnish and Serve

For that final flourish, sprinkle crushed frozen raspberries atop the cake and artistically place thin lemon slices for an eye-catching contrast. These garnishes not only elevate the cake’s appearance but add bursts of fresh raspberry and citrus with every bite. And just like that, your Pink Lemonade Cake is ready to steal the show at any gathering!

How to Serve Pink Lemonade Cake

Garnishes

The perfect garnish can turn a great cake into a masterpiece. I love adding crushed frozen raspberries for a hint of tartness and texture paired with thinly sliced lemon wedges for a fresh, zesty finish. If you want to add a touch more whimsy, a few edible flowers or a dusting of powdered sugar make the cake look irresistible.

Side Dishes

This cake pairs wonderfully with light accompaniments to keep its refreshing feel front and center. Think fresh berries or a dollop of whipped cream infused with a little vanilla extract. For a summery touch, serve alongside a chilled glass of pink lemonade or mint-infused iced tea to complement the cake’s citrus notes.

Creative Ways to Present

To showcase your Pink Lemonade Cake, try serving it on a colorful cake stand that complements its pink hues. For special occasions, slice the cake into petite layers and serve as individual mini cakes in clear glasses layered with extra raspberry jam and frosting. You can also create a stunning dessert platter by adding slices of various citrus fruits around the cake for a festive, vibrant display.

Make Ahead and Storage

Storing Leftovers

Once your Pink Lemonade Cake has been enjoyed, wrap any leftovers well and store them in an airtight container inside the refrigerator. This keeps the cake fresh for up to three days. Bringing the cake to room temperature before serving again is key to unlocking all the layered flavors and giving you that perfect soft texture.

Freezing

If you want to make the cake ahead of time or save some for later, Pink Lemonade Cake freezes beautifully. Wrap it tightly with cling film and place it in a sealed freezer-safe container for up to a month. When ready, thaw it overnight in the refrigerator, then let it sit out for 30 to 60 minutes at room temperature before serving to restore its luscious softness and flavor.

Reheating

This cake is best enjoyed chilled or at room temperature, so reheating is generally not necessary. However, if you prefer a warmer treat, let the cake slowly come to room temperature, then briefly warm a slice in the microwave for 10 to 15 seconds. Avoid overheating to maintain the delicate crumb and creamy frosting texture.

FAQs

Can I make Pink Lemonade Cake gluten-free?

Absolutely! Simply swap out the cake flour for a gluten-free flour blend of equal weight. The cake will maintain its lovely texture and taste, making it just as delightful for those with gluten sensitivities.

Is the pink food coloring necessary?

The food coloring isn’t essential for flavor but is a fun way to achieve that classic pink lemonade look. You can adjust the amount to get a subtle blush or a vivid pink depending on your preference.

Can I use store-bought raspberry jam?

Of course! While homemade raspberry jam is lovely, your favorite store-bought variety will work perfectly to add the fruity layer between the cake layers.

How long does this cake stay fresh?

When properly stored in the fridge, Pink Lemonade Cake stays fresh for up to three days. For best taste, serve it at room temperature after chilling.

Can I prepare the cake the day before serving?

Yes, making the Pink Lemonade Cake a day ahead actually helps the flavors develop. Just be sure to store it in the fridge and bring it to room temperature before serving for the best experience.

Final Thoughts

There is something truly special about Pink Lemonade Cake – it’s sweet, tangy, beautiful, and downright fun to make and eat. Whether you’re celebrating a special event or want a treat that brightens any day, this cake fits the bill perfectly. Give it a go, and watch it become a staple in your dessert repertoire that friends and family adore as much as you do!

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