Description
This Pink Lemonade Cake is a delightful dessert bursting with fresh, tangy lemon flavor and sweet raspberry jam. Featuring soft, moist layers of lemon cake, vibrant pink lemonade buttercream frosting, and elegant raspberry and lemon garnishes, this cake is perfect for birthdays, spring parties, or any celebration. Its bright flavors and stunning presentation make it a showstopper that’s as delicious as it is beautiful!
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
For the Cake:
- Preheat your oven to 130°C (266°F). Line two 6-inch round cake tins with parchment paper.
- In a large bowl, mix cake flour, baking powder, bicarb soda, and caster sugar with an electric mixer.
- In a separate jug, whisk together buttermilk, eggs, and lemon zest.
- Add softened butter to the dry ingredients and beat until the mixture resembles fine crumbs.
- Gradually add the wet ingredients and mix until smooth and lump-free.
- Divide the batter evenly between the prepared tins. Bake for 35–40 minutes or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in their tins for 10 minutes, then transfer to a wire rack to cool completely.
For the Frosting:
- Beat the butter on medium-high speed for 1 minute until smooth and creamy.
- Gradually add the sifted icing sugar, mixing on low speed at first, then increasing to medium-high until fully incorporated.
- Add lemon juice, citric acid, and pink food coloring. Beat for 4–5 minutes until light and fluffy.
For Assembly:
- Place the first cake layer on a cake stand or board. Use a piping bag to pipe a frosting ring around the edge, then fill the center with raspberry jam.
- Add the second cake layer and gently press to secure.
- Spread a thin crumb coat of frosting over the entire cake. Refrigerate for 20–30 minutes to set.
- Frost the cake with the remaining buttercream, smoothing the sides and top with an offset spatula.
- Garnish with crushed raspberries and lemon slices on top.
Notes
- Store the 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.
- For a gluten-free option, use a gluten-free flour blend instead of cake flour.
- Prep Time: 30mins
- Cook Time: 35–40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 480
- Sugar: 45g
- Sodium: 120mg
- Fat: 23g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Carbohydrates: 61g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg