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Pink Lemonade Cake Recipe

Pink Lemonade Cake Recipe
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★★★★★

4.8 from 17 reviews

This delightful Pink Lemonade Cake combines a light, zesty lemon-flavored sponge with a creamy pink lemon buttercream frosting, raspberry jam filling, and decorative accents of fresh raspberries and lemon slices. Perfect for summer celebrations or anyone who enjoys the refreshing tang of lemonade in cake form, it offers a balance of citrusy brightness and sweet richness.

Ingredients

Scale

For the Cake:

  • 2 cups (300g) cake flour
  • 2 teaspoons baking powder
  • ½ teaspoon bicarbonate of 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) and line two 6-inch round cake tins with parchment paper to ensure the cakes do not stick.
  2. Mix Dry Ingredients: In a large bowl, use an electric mixer to combine the cake flour, baking powder, bicarbonate of soda, and caster sugar until evenly blended.
  3. Prepare Wet Ingredients: In a separate jug, whisk together the buttermilk, eggs, and lemon zest until smooth.
  4. Combine Butter and Dry Mixture: Add the softened butter to the dry ingredients and beat the mixture until it resembles fine crumbs, ensuring the butter is well incorporated.
  5. Add Wet Ingredients: Gradually pour in the wet mixture, blending it into the batter until smooth and free of lumps.
  6. Bake the Cake Layers: Divide the batter evenly between the prepared cake tins and bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
  7. Cool the Cakes: Allow the cakes to cool in their tins for 10 minutes, then remove them and transfer to a wire rack to cool completely.
  8. Make the Frosting: Beat the butter on medium-high speed for 1 minute until creamy. Gradually add the sifted icing sugar, starting on low speed and increasing to medium-high until fully combined. Stir in fresh lemon juice, citric acid, and a few drops of pink food coloring, then beat for 4 to 5 minutes until light and fluffy.
  9. Assemble the Cake: Place one cake layer on a stand and pipe a ring of frosting around the edge. Fill the center with raspberry jam, then top with the second cake layer, pressing gently to adhere.
  10. Apply Crumb Coat: Spread a thin layer of frosting over the entire cake to seal in crumbs, and refrigerate for 20 to 30 minutes to set.
  11. Final Frosting and Decoration: Frost the cake with the remaining buttercream, smoothing with an offset spatula. Garnish with crushed raspberries and thin lemon slices for a fresh, decorative touch.

Notes

  • Store the cake in an airtight container in the refrigerator for up to 3 days to maintain freshness.
  • Allow the cake to come to room temperature before serving for the best texture and flavor experience.
  • For a gluten-free version, substitute cake flour with a gluten-free flour blend ensuring similar weight and texture.

Nutrition

Keywords: pink lemonade cake, lemon cake recipe, raspberry cake filling, pink buttercream frosting, summer dessert, lemon zest cake

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