Desserts/ Freezer Friendly/ Recipes/ Treats/ Vegetarian

Scrumptious Pink Lemonade Cake

This pink lemonade cake is absolutely delicious and super easy to make!

If your freezer is ready for you to fill with delicious food, this is a delicious batch cooking freezer friendly recipe that’s just perfect for making ahead.

The benefits of batch cooking include saving money, wasting less food and spending more time in the evenings with your family. This way, you can always have a meal waiting for you at the end of the day. It’s a great way to make weeknight cooking manageable.

I hope you enjoy this amazing pink lemonade cake recipe! It’s a staple in our house. I make it often to have on standby in the freezer and it’s also fabulous for entertaining.

Use our hashtag!

We are so excited that you are making a recipe and would love to see how it turns out. Make sure to use the hashtag on social media!

#MANGEONS

Scrumptious Pink Lemonade Cake

1 Star2 Stars3 Stars4 Stars5 Stars (3 votes, average: 5.00 out of 5)
Loading...
By Morgan Serves: 6
Prep Time: 35 minutes Cooking Time: 30 minutes

This pink lemonade cake is absolutely delicious and super easy to make!

Ingredients

  • For the Cake:
  • 230g butter, at room temperature
  • 350g granulated sugar
  • 2 tbsp fresh lemon zest
  • 300g all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 4 large eggs
  • 80ml fresh lemon juice
  • 250ml buttermilk
  • 10 large strawberries, hulled and sliced
  • For the Icing:
  • 230g butter, softened
  • 625g icing sugar sugar
  • 2 tbsp whole milk
  • 4 large strawberries, chopped

Instructions

1

Preheat the oven to 180°C and spray two 9-inch round baking pans with baking spray.

2

In bowl of stand mixer fitted with whisk attachment, place the butter, sugar and lemon zest. Beat until light and fluffy.

3

In a separate bowl, mix together dry ingredients and set aside.

4

With the mixer on low speed, add the eggs, one at a time. With the mixer still running, add the lemon juice. Mixture will start to look curdled, but don’t worry, it isn’t. Add one third of the dry ingredients and 125ml of the buttermilk.

5

Mix, then stop and scrape the sides of the bowl. Repeat, adding another third of the dry ingredients and the remaining 125ml buttermilk.

6

Mix, then stop and scrape. Add the remaining third of the dry ingredients and mix until completely combined and the mixture is light and fluffy.

7

Divide the mixture evenly between the prepared pans. Bake the cakes for 25-30 minutes, or until a tester inserted in to the centre comes out clean. Let the cakes cool before removing from their tins.

8

While the cakes are cooling, make the pink lemonade icing. Combine the butter and icing sugar in a large bowl or standing mixer. Mix together on medium speed until pale and fluffy, this should take about 3 minutes. Add the milk and strawberries and mix on high speed until the icing is very fluffy, pale pink in color with flecks of strawberry.

9

Place one of the cakes onto a plate; generously spread with icing and top with strawberry slices. Repeat with the remaining layer of cake and icing. Ice the sides of the cake. Put in the refrigerator for about 30 minutes to allow the cake to set.

10

Serve at room temperature.

Notes

Use our hashtag! We are so excited that you are making a recipe and would love to see how it turns out. Make sure to use the hashtag on social media! #MANGEONS

You Might Also Like

2 Comments

  • Margaret Gallagher
    April 8, 2019 at 10:17 am

    Ooooo la la Thats a BEAUTY

  • tracyknixon
    April 13, 2019 at 4:37 am

    Love the colour!

  • Leave a Reply

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    %d bloggers like this: