Pink Lemonade Cake Recipe

If you’re looking for a dessert that truly embodies sunshine on a plate, this Pink Lemonade Cake is the answer. Light, fluffy lemon cake layers meet a luscious, tangy buttercream with a touch of raspberry jam—each bite strikes the perfect balance between sweet and tart. With its dreamy pastel hue, nostalgic flavors, and an effortless elegance, Pink Lemonade Cake is guaranteed to delight at any celebration or just as a bright pick-me-up for a regular afternoon. You won’t believe how something so gorgeous can be so simple to make right in your own kitchen!

Ingredients You’ll Need

Each ingredient for this cake was chosen for a reason, coming together to deliver the classic taste, gorgeous color, and irresistible texture of Pink Lemonade Cake. Don’t be tempted to skip or swap—the magic is in the details, and these simple pantry staples truly shine here!

• Cake flour: Yields tender, melt-in-your-mouth cake layers—worth picking up for that soft crumb.
• Baking powder: Lightens the batter, ensuring each bite is uplifted with perfect rise.
• Bicarb soda: A little boost to your leavening, giving you that beautifully domed cake top.
• Caster sugar: Dissolves easily and provides a clean, sweet foundation for lemon to shine.
• Unsalted butter: Both creamy and rich, this gives structure and delicious flavor to cake and frosting.
• Eggs: Essential for binding and adding richness—room temperature works best!
• Buttermilk: The not-so-secret ingredient for tangy depth and plush, moist texture.
• Lemon zest: Adds bright citrus perfume—don’t skip, as it’s key to the cake’s fresh taste!
• Icing sugar: For silky, smooth buttercream that feels like a cloud on your tongue.
• Fresh lemon juice: Intensifies the lemonade theme with its vivid tang.
• Pink food coloring: Creates that irresistible pastel pop—use carefully for just the right hue.
• Citric acid: Just a pinch adds lemonade-style zing to the frosting!
• Raspberry jam: Slathered between layers for a juicy, sweet-tart surprise.
• Frozen raspberries: Crushed on top for both flavor and a jewel-like finish.
• Lemon slices: The prettiest garnish—thin enough to be delicate, bold enough to pop.

How to Make Pink Lemonade Cake

Step 1: Prep Your Cake Tins and Oven

Begin by preheating your oven to 130°C (266°F) which ensures a gentle bake that preserves your cake’s soft crumb. Line two 6-inch round cake tins with parchment paper, making it a breeze to turn out perfect layers later on. Little details like this set you up for cake success every single time!

Step 2: Combine the Dry Ingredients

In a large mixing bowl, use an electric mixer to blend together the cake flour, baking powder, bicarb soda, and caster sugar. Mixing these first helps distribute the leavening agents evenly, leading to an even rise and delicately textured crumb throughout your Pink Lemonade Cake.

Step 3: Whisk the Wet Ingredients

Grab a jug and whisk together the buttermilk, eggs, and grated lemon zest until well combined. The buttermilk and zest will wake up the flavors, promising that zing you crave, while the eggs help everything hold together without ever being heavy.

Step 4: Incorporate the Butter

Add softened butter right into your dry mixture and start beating. You’re looking for a sandy, crumbly texture—think fine, buttery beach sand! This creates ultra-moist, tender cake layers that carry the bright flavors perfectly.

Step 5: Mix the Batter

Pour your wet mixture into the bowl gradually, mixing until fully combined and smooth. Patience pays off here—a little mixing at a time ensures a batter that’s free of lumps and aerated just right for a fluffy final result.

Step 6: Bake the Cake Layers

Divide the batter evenly between your prepared tins. Bake for 35 to 40 minutes or until a skewer inserted into the center comes out clean. The cakes should be golden, risen, and spring back at a light touch. Cool in the tins for 10 minutes, then turn onto a wire rack to cool completely—you want them cool before frosting!

Step 7: Whip Up the Frosting

With your butter at room temperature, beat it on medium-high until creamy, then gradually add the sifted icing sugar. Continue whipping, adding in the lemon juice, citric acid, and a drop of pink food coloring. Be patient—after 4 to 5 minutes, you’ll have a dreamy, fluffy buttercream that’s tangy, sweet, and perfectly pastel for your Pink Lemonade Cake.

Step 8: Assemble and Fill

Set your first cake layer on a stand and pipe a ring of frosting around the edge—this keeps the luscious raspberry jam inside. Dollop the jam in the middle, then gently position the second cake layer on top. Lightly press to secure, ready for frosting glory.

Step 9: Crumb Coat and Final Frosting

Give the cake a thin layer of frosting (the crumb coat) to lock in any stray crumbs. Chill for 20–30 minutes so it sets, then smooth on your final, generous coat of pink buttercream. Use an offset spatula for those swoops and swirls that look so inviting!

Step 10: Garnish and Serve

Scatter crushed frozen raspberries and arrange lemon slices on top for a playful, mouthwatering finish. Stand back, admire your masterpiece, and prepare to be asked for the recipe—this Pink Lemonade Cake always steals the show!

How to Serve Pink Lemonade Cake

Garnishes

Don’t skimp on the finishing touches! A handful of crushed raspberries looks so jewel-bright against the pale frosting, and delicate lemon slices add just the right hint of freshness and flair. You could even sprinkle a little extra lemon zest for a flickering aroma that invites everyone in.

Side Dishes

This cake plays beautifully with light accompaniments. Think cool glasses of lemonade (for a theme double-down!), fresh berries, or a bowl of vanilla ice cream for an easy but elegant dessert spread. If you’re serving it at a tea, some crisp, savory nibbles—like cucumber sandwiches—make an ideal counterpoint to the sweet-tart flavors.

Creative Ways to Present

For an occasion, try making Pink Lemonade Cake as cupcakes for easy sharing, or serve as a naked cake and let those gorgeous layers speak for themselves. A single wedge on a pastel plate with a mini lemon wedge or edible flower adds instant wow. Don’t forget: a drizzle of extra raspberry jam looks and tastes amazing in each slice!

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, simply cover the cake well and store it in the refrigerator. It’ll stay fresh and moist for up to 3 days—the lemon and buttermilk keep the crumb soft even after chilling. Just let slices come to room temperature before serving for the best flavor and texture.

Freezing

To freeze, wrap individual cake slices tightly in cling film and foil, or wrap the entire (unfrosted) cake layers for up to 2 months. Thaw overnight in the fridge and then bring to room temperature before frosting or enjoying—this keeps the cake moist and prevents dryness.

Reheating

No need for the oven here! For a just-baked feel, microwave individual slices for 10–15 seconds to lift the chill and bring back that fresh-from-the-oven softness. Top with a new garnish of raspberries or lemon for a refreshed finish.

FAQs

Can I use plain flour instead of cake flour?

Absolutely—if you don’t have cake flour, replace 2 tablespoons of each cup of plain flour with cornstarch to mimic cake flour’s lightness. The result will still be soft and delicious!

What can I substitute for buttermilk?

If you can’t get buttermilk, stir 1 tablespoon of lemon juice into 1 cup of milk and let it sit for 5 minutes. This quick DIY swap works perfectly for the tang and texture in Pink Lemonade Cake.

How do I get the perfect pink color?

Start with just a tiny drop of pink food coloring and mix thoroughly. Add more, a little at a time, until you reach your ideal pastel shade—remember, a little goes a long way for that signature Pink Lemonade Cake look!

Can I make this cake gluten-free?

Yes! Simply substitute your favorite 1-to-1 gluten-free baking flour blend for the cake flour. The taste and texture will still be lovely, though results can vary slightly by brand.

Is citric acid necessary for the frosting?

It’s not mandatory, but it truly does give the buttercream that tangy punch reminiscent of classic lemonade. If you can’t find it, add an extra squeeze of lemon juice for a similar zip in your Pink Lemonade Cake.

Final Thoughts

Bringing a Pink Lemonade Cake into your kitchen is like inviting a burst of joy to your table—bright, fresh, and unforgettably delicious. Don’t be surprised if this becomes your new go-to for gatherings or a special treat “just because.” Give it a try and let the playful flavors, pretty colors, and smiles tell you everything you need to know. Your next favorite cake awaits!

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