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Pink Lemonade Cake

Pink Lemonade Cake
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Experience the delight of a Pink Lemonade Cake, a vibrant and refreshing dessert that perfectly blends tangy lemon and sweet raspberry flavors. This stunning cake features moist layers enveloped in creamy pink lemonade frosting, making it an eye-catching centerpiece for any celebration. With its easy preparation, this recipe is accessible for bakers of all skill levels, whether you’re hosting a birthday party or enjoying a spring gathering with friends. Each slice promises not just a burst of flavor but also the creation of sweet memories with loved ones. Roll up your sleeves and indulge in the joy of baking this delightful treat!

Ingredients

Scale
  • 2 cups cake flour
  • 2 teaspoons baking powder
  • ½ teaspoon bicarb soda
  • 185g caster sugar
  • 230g unsalted butter, softened
  • 3 large eggs
  • 1 cup buttermilk
  • Zest of 1 lemon
  • 180g unsalted butter (for frosting)
  • 600g icing sugar
  • 1 tablespoon fresh lemon juice
  • Pink food coloring (optional)
  • 100g raspberry jam

Instructions

  1. Preheat your oven to 350°F (175°C). Grease two 6-inch cake pans.
  2. In a bowl, whisk together cake flour, baking powder, and bicarb soda.
  3. In another bowl, cream the softened butter and caster sugar until light and fluffy.
  4. Incorporate eggs one at a time into the butter mixture. Then add buttermilk and lemon zest.
  5. Gradually mix in the dry ingredients until just combined.
  6. Pour the batter evenly into prepared pans and bake for about 25-30 minutes or until golden brown.
  7. While cooling, prepare the frosting by beating unsalted butter with icing sugar until creamy, then add lemon juice and pink food coloring as desired.
  8. Once cakes are cooled, layer with raspberry jam and frost generously.

Nutrition

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