Pink Lemonade Cake

This Pink Lemonade Cake is a delightful dessert bursting with fresh, tangy lemon flavor and sweet raspberry jam. Perfect for birthdays, spring parties, or any celebration, it features soft layers of lemon cake topped with vibrant pink lemonade buttercream frosting. Its bright flavors and stunning presentation make it a showstopper that’s as delicious as it is beautiful!

Why You’ll Love This Recipe

• Bright Flavor: The combination of lemon and raspberry gives this cake a refreshing taste that’s perfect for spring and summer.
• Stunning Presentation: The pink frosting and garnishes make this cake visually appealing, making it a centerpiece at any gathering.
• Easy to Make: With simple steps and readily available ingredients, this recipe is approachable for bakers of all skill levels.
• Versatile Occasion: Whether it’s a birthday, brunch, or family gathering, this cake fits perfectly into any celebration.
• Moist Texture: The use of buttermilk ensures soft and moist cake layers that everyone will love.

Tools and Preparation

To make the Pink Lemonade Cake successfully, you’ll need some essential tools in your kitchen.

Essential Tools and Equipment

• Mixing bowls
• Measuring cups and spoons
• Electric mixer or whisk
• 6-inch round cake pans
• Spatula
• Cooling rack

Importance of Each Tool

• Electric mixer or whisk: Essential for achieving a light and fluffy batter, which contributes to the cake’s moist texture.
• Measuring cups and spoons: Accurate measurements are key to baking success; they ensure the right balance of ingredients.
• Cooling rack: Allows the cake to cool evenly without becoming soggy on the bottom.

Ingredients

For the Cake Layers

• 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 Garnish

• 100g (3.5oz) raspberry jam
• 3 frozen raspberries (crushed)
• ½ lemon, cut into thin slices

How to Make Pink Lemonade Cake

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Grease two 6-inch round cake pans with butter and line the bottoms with parchment paper for easy release.

Step 2: Mix Dry Ingredients

In a mixing bowl, combine:
1. Cake flour
2. Baking powder
3. Bicarb soda

Whisk together until well combined.

Step 3: Cream Butter and Sugar

In another bowl, beat together the softened butter and caster sugar until light and fluffy. This should take about 4-5 minutes.

Step 4: Add Eggs and Buttermilk

1. Add eggs one at a time, mixing well after each addition.
2. Pour in buttermilk and add lemon zest; mix until smooth.

Step 5: Combine Wet and Dry Ingredients

Gradually add dry ingredients to the wet mixture:
1. Mix just until combined; do not overmix.

Step 6: Bake the Cakes

Divide the batter evenly between prepared pans. Bake for about 25-30 minutes or until a toothpick inserted in the center comes out clean.

Step 7: Cool the Cakes

Let cakes cool in the pans for about 10 minutes before transferring to a cooling rack to cool completely.

Step 8: Prepare Frosting

In a mixing bowl, beat together room temperature butter and icing sugar until creamy:
1. Add lemon juice, citric acid, and pink food coloring gradually.
2. Mix until you achieve desired color and consistency.

Step 9: Assemble the Cake

1. Place one cooled cake layer on a serving plate; spread raspberry jam on top.
2. Add the second layer on top; frost sides and top with pink lemonade frosting.

Step 10: Garnish

Decorate with crushed raspberries and thin lemon slices for an elegant finish!

How to Serve Pink Lemonade Cake

Serving Pink Lemonade Cake can enhance its delightful flavors and presentation. Here are some fun and creative ways to enjoy this vibrant dessert that will impress your guests.

With Fresh Berries

• Serve slices of Pink Lemonade Cake topped with fresh strawberries, blueberries, or raspberries for a burst of flavor and added color.

Accompanied by Whipped Cream

• A dollop of freshly whipped cream on the side adds a creamy texture that complements the tangy lemon cake perfectly.

With a Scoop of Sorbet

• Pairing the cake with a refreshing raspberry or lemon sorbet can elevate the dessert experience, providing a cool contrast to the cake’s sweetness.

Garnished with Candied Lemon Slices

• For an elegant touch, add candied lemon slices on top of each slice. This not only looks beautiful but also enhances the citrus flavor.

As a Layered Dessert

• Cut the cake into cubes and layer it with whipped cream and additional berries in a glass for an eye-catching dessert parfait.

For Afternoon Tea

• Slice the cake into smaller pieces and serve it as part of an afternoon tea spread alongside tea or lemonade for a light, enjoyable treat.

How to Perfect Pink Lemonade Cake

Perfecting your Pink Lemonade Cake will ensure it turns out moist and flavorful every time. Follow these tips for best results.

• Use Room Temperature Ingredients: Make sure your eggs and butter are at room temperature for better mixing and texture.
• Measure Flour Correctly: Use the spoon-and-level method to measure flour accurately, preventing a dense cake.
• Don’t Overmix Batter: Mix just until ingredients are combined to keep the cake light and fluffy.
• Check Oven Temperature: Always preheat your oven properly; an oven thermometer can help ensure accuracy.
• Cool Layers Completely: Allow your cake layers to cool completely before frosting to prevent melting the icing.
• Adjust Food Coloring: Start with a small amount of pink food coloring; you can always add more if needed for desired color.

Best Side Dishes for Pink Lemonade Cake

Pairing side dishes with your Pink Lemonade Cake can enhance the overall dining experience. Here are some delicious options that complement this sweet treat.

1. Fruit Salad
   A mix of seasonal fruits adds freshness and balances the sweetness of the cake. Consider using citrus fruits for harmony.
2. Lemon Curd Tart
   A tart filled with zesty lemon curd offers a lovely contrast in flavor, making it a perfect companion.
3. Cucumber Sandwiches
   Light cucumber sandwiches provide a refreshing bite that pairs well with the rich flavors of the cake.
4. Minty Green Salad
   A salad tossed with fresh mint leaves and vinaigrette brings brightness to your meal, enhancing your palette after each bite.
5. Classic Iced Tea
   Serve sweetened or unsweetened iced tea as a refreshing drink option alongside slices of Pink Lemonade Cake.
6. Savory Scones
   Cheese or herb scones add an element of savory flavor that contrasts nicely with the sweetness of your dessert.
7. Lemon Sorbet
   For a cooling palate cleanser, lemon sorbet is ideal between bites of cake or served alongside it.
8. Carrot Sticks with Hummus
   A healthy option like carrot sticks paired with hummus offers crunchiness and balance against sweet desserts.

Common Mistakes to Avoid

Baking a Pink Lemonade Cake can be fun, but there are common pitfalls to watch out for.

• Incorrect measurements: Always use precise measurements for ingredients. A kitchen scale can help ensure accuracy.
• Overmixing the batter: Mix just until combined to maintain a light and fluffy texture. Overmixing can lead to a dense cake.
• Skipping the lemon zest: Lemon zest adds crucial flavor. Don’t skip this step if you want a vibrant lemon taste.
• Not cooling layers properly: Allow the cake layers to cool completely before frosting. This prevents the frosting from melting and sliding off.
• Using stale ingredients: Always check expiration dates on baking powder, baking soda, and other perishable items. Fresh ingredients yield better results.

Storage & Reheating Instructions

Refrigerator Storage

• Store leftover cake in an airtight container in the fridge for up to 3 days.
• Place parchment paper between layers if stacking to prevent sticking.

Freezing Pink Lemonade Cake

• Wrap slices or whole layers tightly in plastic wrap and then foil before freezing.
• The cake can be frozen for up to 3 months.

Reheating Pink Lemonade Cake

• Oven: Preheat your oven to 350°F (175°C). Place the cake in for about 10-15 minutes until warmed through.
• Microwave: Heat individual slices in the microwave for about 10-15 seconds, checking often to avoid overheating.
• Stovetop: Place a slice in a pan over low heat, cover with a lid, and warm for about 5-7 minutes.

Frequently Asked Questions

This section answers some common inquiries about making a Pink Lemonade Cake.

Can I use other fruit juices for the Pink Lemonade Cake?

Yes! You can substitute with other citrus juices like lime or orange for unique flavors while keeping the refreshing essence.

How do I make my Pink Lemonade Cake more colorful?

Add small amounts of pink food coloring gradually until you reach your desired shade. Remember, less is more!

What can I use instead of buttermilk?

You can create a buttermilk substitute by mixing one cup of milk with one tablespoon of lemon juice or vinegar. Let it sit for 5 minutes before using.

Can I decorate my Pink Lemonade Cake differently?

Absolutely! Fresh fruits, edible flowers, or additional raspberry jam make great decorations that enhance both flavor and presentation.

Final Thoughts

This Pink Lemonade Cake is not only visually stunning but also packed with delightful flavors that brighten any occasion. Its versatility allows you to customize it with various fruit toppings or adjust sweetness levels. Don’t hesitate—try this recipe today and impress your guests with this delicious treat!