Description
Discover the ultimate Pink Lemonade Cake, a bright and fluffy lemon cake layered with sweet raspberry filling and topped with a smooth pink frosting. This easy summer dessert combines the tang of fresh lemon, the burst of ripe raspberries, and a buttery crumb, creating a crowd‑pleasing treat perfect for birthdays, picnics, or any celebration. Follow simple steps to bake, fill, and frost this vibrant cake that looks as good as it tastes.
Ingredients
Scale
- 2 cups all‑purpose flour
- 1½ cups granulated sugar
- ½ cup unsalted butter, softened
- 1 cup grape juice
- 3 large eggs
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
- 2 cups powdered sugar
- 2 tablespoons lemon juice
- 2 tablespoons milk
- Food coloring (optional)
Instructions
- Preheat oven to 350°F (175°C) and grease two 9‑inch round cake pans.
- Cream butter and sugar until light and fluffy; add eggs one at a time.
- Stir in grape juice, vanilla extract, baking powder, and salt.
- Gradually fold in flour until just combined.
- Divide batter between pans and bake 25‑30 minutes.
- Cool cakes 10 minutes in pans, then transfer to a rack.
- Whisk powdered sugar, lemon juice, milk, and pink coloring for frosting.
- Place one layer, spread raspberries, add second layer, and frost the cake.
- Chill 30 minutes before serving.
Notes
- For a natural pink hue, use beet juice instead of artificial coloring. The cake can be frozen unfrosted for up to two months
- thaw and frost before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 30 g
- Sodium: 200 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 80 mg
Keywords: Pink Lemonade Cake, easy lemon cake recipe, raspberry cake filling, pink frosting recipe, summer dessert ideas, how to bake lemon cake