Pink Lemonade Cake Recipe
This Pink Lemonade Cake is a delightful treat that combines the zesty flavors of lemon with the sweetness of raspberry jam. The light and fluffy cake layers are complemented by a tangy lemon frosting, creating a perfect balance of flavors.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 30 minutes
- Yield: 1 2-layer cake 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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 the oven and prepare cake tins. Mix dry ingredients and wet ingredients separately. Combine and bake until done.
- For the Frosting: Beat butter, add sugar, lemon juice, coloring, and citric acid. Beat until fluffy.
- For Assembly: Layer cakes with jam, frost, and garnish with raspberries and lemon slices.
Notes
- Ensure all ingredients are at room temperature for best results.
- You can adjust the amount of pink food coloring to achieve your desired shade.
- Chill the cake after frosting for easier slicing and serving.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 35g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 85mg
Keywords: Pink Lemonade Cake, Lemon Raspberry Cake, Dessert Recipe
Find it online: https://dinewithlily.com/pink-lemonade-cake-recipe/
