Pink Lemonade Cake

I have always loved the refreshing taste of lemonade, especially when paired with something sweet. That’s why I created this Pink Lemonade Cake—a dessert that reminds me of sunny afternoons, spring celebrations, and family gatherings. With its cheerful colors and vibrant flavors, this cake never fails to brighten up the table. Every bite brings together the tanginess of lemon and the sweetness of raspberry, making it both refreshing and indulgent. It feels like enjoying a glass of cool pink lemonade in cake form.

When I first baked this recipe, it became an instant favorite. My family loved the balance of sweet and zesty notes, and friends often asked for the recipe after tasting it. It is one of those cakes that not only tastes amazing but also looks stunning with its pink buttercream frosting and elegant garnishes. Whether you are celebrating a birthday, hosting a spring brunch, or simply treating yourself, this cake makes the occasion feel extra special.

Why You’ll Love This Recipe

This Pink Lemonade Cake is more than just a dessert—it’s an experience. The moist lemon cake layers create a soft base that pairs beautifully with the creamy pink buttercream and raspberry filling. The bright, cheerful colors make it visually striking, while the flavor is both refreshing and satisfying.

Versatile

This cake is perfect for many occasions. You can serve it at birthdays, baby showers, Easter gatherings, or even casual tea parties. With simple garnishes like lemon slices or fresh raspberries, you can adapt the presentation to match the event.

Budget-Friendly

Most of the ingredients are simple pantry staples—flour, sugar, butter, eggs, and buttermilk. A few extras like lemon zest, raspberry jam, and a touch of food coloring give it that signature taste and appearance. You don’t need to spend a fortune to create a dessert that looks bakery-worthy.

Ingredients for Pink Lemonade 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

• 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

• 100g (3.5oz) raspberry jam

• 3 frozen raspberries (crushed)

• ½ lemon, cut into thin slices

  How to Make Pink Lemonade Cake

  Baking a cake that looks as stunning as it tastes might sound intimidating, but this Pink Lemonade Cake proves it can be both simple and fun. With a few basic steps, you’ll create layers that are soft, moist, and full of citrus flavor, all balanced by a creamy, tangy frosting. The process is straightforward, and once you see how the colors and flavors come together, you’ll want to make it again and again.

  Step-by-Step Instructions for Making

  Step 1: Prepare the cake pans
  Start by preheating your oven to 175°C (350°F). Grease two 6-inch round cake pans with butter or nonstick spray, and line the bottoms with parchment paper. This ensures that your cakes release easily after baking.

  Step 2: Mix the dry ingredients
  In a medium bowl, whisk together the cake flour, baking powder, and bicarb soda until evenly combined. This step helps distribute the leavening agents, ensuring your cake rises properly and bakes with a light texture.

  Step 3: Cream the butter and sugar
  In a large mixing bowl, beat the softened butter and caster sugar together until light and fluffy. This process incorporates air, which contributes to the tender crumb of the cake. Use an electric mixer if you have one for the best results.

  Step 4: Add the eggs
  Add the eggs one at a time, beating well after each addition. This helps the batter stay smooth and prevents it from curdling. Make sure the eggs are at room temperature, as this allows them to blend more easily into the mixture.

  Step 5: Combine wet and dry ingredients
  Mix the dry ingredients into the butter mixture in three additions, alternating with the buttermilk. Begin and end with the dry mixture. Stir gently after each addition, just until combined. Finally, fold in the lemon zest. The batter should be smooth and slightly thick.

  Step 6: Bake the cake
  Divide the batter evenly between the prepared pans. Smooth the tops with a spatula and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

  Step 7: Prepare the frosting
  While the cakes cool, make the frosting. Beat the butter until creamy, then gradually add sifted icing sugar. Mix in the lemon juice, citric acid, and a small amount of pink food coloring. Adjust the intensity of the color sparingly until you achieve a delicate pink shade. Beat until the frosting is smooth and fluffy.

  Step 8: Assemble the cake
  Place one cake layer on a serving plate or cake stand. Spread a thin layer of raspberry jam over the top, then add a small amount of frosting. Place the second cake layer on top and press gently to secure. Cover the entire cake with a thin crumb coat of frosting, then refrigerate for 15 minutes to set.

  Step 9: Frost and decorate
  Apply the remaining frosting evenly over the cake, smoothing the sides and top with a spatula. For decoration, scatter crushed raspberries on top and place a few thin lemon slices as garnish. This simple touch elevates the cake and gives it a bright, fresh look.

  Quick and Easy

  Although the cake looks impressive, the process is not complicated. Most of the steps involve standard baking techniques like creaming butter and sugar, alternating wet and dry ingredients, and whipping up frosting. Even beginner bakers can follow along and achieve a great result without stress.

  Customizable

  One of the best things about this cake is how easy it is to adapt. You can add a little extra zest for a stronger lemon flavor, use more or less food coloring depending on how vibrant you want the frosting, or swap raspberry jam for strawberry if that’s what you have on hand. You could even bake the batter in cupcakes for a smaller, party-friendly version.

  Crowd-Pleasing

  This cake doesn’t just taste good—it’s a showstopper. Its delicate pastel color, tangy yet sweet flavor, and light texture make it appealing to all ages. Kids love the fun look, while adults enjoy the balance of citrus and creaminess. Whenever I bring this cake to gatherings, it’s one of the first desserts to disappear from the table.

  FAQs

  Can I make this cake ahead of time?
  Yes, you can bake the cake layers a day in advance. Wrap them tightly in plastic wrap and store at room temperature. You can also prepare the frosting ahead and refrigerate it, then bring it to room temperature before using.

  Can I freeze Pink Lemonade Cake?
  Absolutely. Bake and cool the cake layers, then wrap them in plastic and freeze for up to two months. When ready, thaw at room temperature before assembling. Avoid freezing the fully frosted cake, as it may lose its texture.

  Can I use regular all-purpose flour instead of cake flour?
  Yes, but the cake may turn out slightly denser. To make a quick substitute, replace 2 tablespoons of all-purpose flour with cornstarch for every cup. Sift well before using.

  What if I don’t have citric acid?
  You can skip it, though it adds a sharper lemonade tang. For a milder taste, use only lemon juice.

  How can I prevent my cake from drying out?
  Do not overbake, and always test with a toothpick. Storing the cake in an airtight container also helps keep it moist.

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  Pink Lemonade Cake

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  Pin Recipe

  This Pink Lemonade Cake is soft, moist, and bursting with bright lemon flavor. Layered with raspberry jam and topped with a creamy pink buttercream, it’s the perfect centerpiece for birthdays, spring celebrations, or any festive gathering.

  • Total Time: 60 minutes
  • Yield: 8–10 servings 1x

  Ingredients

  Scale 1x2x3x

  • 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

  • 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

  • 100g (3.5oz) raspberry jam

  • 3 frozen raspberries, crushed

  • ½ lemon, cut into thin slices

  Cook Mode Prevent your screen from going dark

  Instructions

  • Preheat oven to 175°C (350°F). Grease and line two 6-inch round cake pans.

  • In a medium bowl, whisk cake flour, baking powder, and bicarb soda.

  • In a large bowl, beat butter and sugar until light and fluffy.

  • Add eggs one at a time, mixing well after each.

  • Alternate adding dry ingredients and buttermilk into the butter mixture, beginning and ending with dry ingredients. Fold in lemon zest.

  • Divide batter evenly into pans, smooth tops, and bake for 25–30 minutes, or until a toothpick comes out clean. Cool 10 minutes, then transfer to wire racks to cool completely.

  • For the frosting, beat butter until creamy. Gradually add icing sugar, lemon juice, citric acid, and pink food coloring. Beat until smooth and fluffy.

  • Place one cake layer on a serving plate. Spread raspberry jam and a thin layer of frosting. Top with the second cake layer.

  • Apply a crumb coat of frosting and chill 15 minutes. Frost the cake fully with remaining frosting.

  • Garnish with crushed raspberries and lemon slices.

  Notes

  • Use food coloring sparingly for a soft pastel shade.

  • If you don’t have citric acid, use only lemon juice for a milder flavor.

  • For neat layers, chill the cake briefly before slicing.

  • Author: Layla
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes