Description
Experience the delightful flavors of Pink Lemonade Cake! This vibrant dessert is perfect for celebrations—try it today!
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, room temperature
- 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
- Preheat your oven to 350°F (175°C) and prepare two greased 6-inch round cake pans lined with parchment paper.
- In a bowl, whisk together cake flour, baking powder, and bicarb soda.
- Cream softened butter and caster sugar until light and fluffy. Add eggs one at a time, followed by buttermilk and lemon zest.
- Gradually mix in dry ingredients until just combined.
- Divide batter between prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
- Cool cakes in pans for 10 minutes before transferring to wire racks.
- For frosting, beat unsalted butter with icing sugar, then mix in lemon juice and pink food coloring to desired shade.
- Assemble the cake by layering with raspberry jam and frosting the top and sides.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 360
- Sugar: 32g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 80mg