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Pink Lemonade Cake

Pink Lemonade Cake
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Brighten your dessert table with our delightful Pink Lemonade Cake! This cheerful cake features a luscious blend of tangy lemon and sweet raspberry jam, creating a flavor profile that’s both refreshing and indulgent. Topped with a charming pink frosting, this visually stunning dessert is perfect for birthdays, spring gatherings, or simply as a treat to enjoy any day. The light and fluffy layers are easy to make and sure to impress your guests. Whether you’re celebrating or just treating yourself, this cake promises to be the highlight of your occasion!

Ingredients

Scale
  • 2 cups cake flour
  • 2 teaspoons baking powder
  • ½ teaspoon bicarb soda
  • 185g caster sugar
  • 230g unsalted butter, softened
  • 3 large eggs, room temperature
  • 1 cup buttermilk
  • Zest of 1 large lemon
  • 180g unsalted butter (for frosting)
  • 600g icing sugar, sifted
  • 1 tablespoon fresh lemon juice
  • Pink food coloring (use sparingly)
  • 1 teaspoon citric acid
  • 100g raspberry jam
  • 3 frozen raspberries (crushed)
  • ½ lemon, cut into thin slices

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 6-inch round cake pans and line them with parchment paper.
  2. In a bowl, mix cake flour, baking powder, and bicarb soda.
  3. Cream softened butter and caster sugar until fluffy; add eggs one at a time.
  4. Mix in buttermilk and lemon zest. Gradually combine dry ingredients until just mixed.
  5. Divide batter between pans and bake for 25-30 minutes until a toothpick comes out clean.
  6. Cool cakes in pans for 10 minutes before transferring to wire racks.
  7. For the frosting, beat room temperature butter with icing sugar until smooth; add lemon juice and pink food coloring.
  8. Assemble by spreading raspberry jam between layers and frosting the top and sides.

Nutrition

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