Pink Lemonade Cake
Indulge in the delightful experience of making a Pink Lemonade Cake, a vibrant dessert that perfectly balances sweet raspberry and tangy lemon flavors. This cake features moist lemon layers lovingly complemented by a luscious pink lemonade buttercream frosting. Whether you’re celebrating a birthday, hosting a spring gathering, or simply treating yourself, this cheerful cake is sure to impress with its stunning presentation and refreshing taste. Easy to make and visually appealing, it’s an ideal choice for both novice bakers and seasoned pros looking to add a showstopper to their dessert repertoire.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves approximately 8 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups cake flour
- 2 teaspoons baking powder
- ½ teaspoon bicarb soda
- 185g caster sugar
- 230g unsalted butter
- 3 large eggs
- 1 cup buttermilk
- Zest of 1 lemon
- 180g unsalted butter (for frosting)
- 600g icing sugar
- 1 tablespoon lemon juice
- Pink food coloring
Instructions
- Preheat your oven to 350°F (175°C) and prepare two greased 6-inch cake pans with parchment paper.
- In a bowl, whisk together cake flour, baking powder, and bicarb soda.
- Cream softened butter and sugar until fluffy; add eggs one at a time.
- Mix in buttermilk and lemon zest until combined. Gradually add dry ingredients until just mixed.
- Bake for 25–30 minutes until a toothpick comes out clean. Cool before frosting.
Nutrition
- Serving Size: 1 slice
- Calories: 345
- Sugar: 36g
- Sodium: 220mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: <1g
- Protein: 3g
- Cholesterol: 60mg
Find it online: https://weeknightdish.com/pink-lemonade-cake/