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.
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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!
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This pink lemonade cake is absolutely delicious and super easy to make! Preheat the oven to 180°C and spray two 9-inch round baking pans with baking spray. In bowl of stand mixer fitted with whisk attachment, place the butter, sugar and lemon zest. Beat until light and fluffy. In a separate bowl, mix together dry ingredients and set aside. 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. Mix, then stop and scrape the sides of the bowl. Repeat, adding another third of the dry ingredients and the remaining 125ml buttermilk. 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. 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. 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. 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. Serve at room temperature. 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! #MANGEONSScrumptious Pink Lemonade Cake
Ingredients
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15 Comments
Margaret Gallagher
April 8, 2019 at 10:17 amOoooo la la Thats a BEAUTY
tracyknixon
April 13, 2019 at 4:37 amLove the colour!
Charlotte Isobelle
April 23, 2019 at 11:54 amIt looks so pretty too!
compy99
April 26, 2019 at 2:45 pmThat looks too pretty to spoil by eating!
Anthony Harrington
amy simpson
April 29, 2019 at 7:52 amThis looks and sounds devine x
Robert Price
April 30, 2019 at 4:49 amDelicious
Chloe Taylor
May 2, 2019 at 7:30 pmoh how gorgeous – and amazing decoration!
James Travis
May 7, 2019 at 2:42 pmHow lovely, be great to try this
Carolyn
May 7, 2019 at 8:26 pmThis looks so good to eat, and so fantastic to look at. I’d love to be able to make this, but I don’t think mine would look this good. I might just keep trying though!
Robert Price
May 8, 2019 at 4:14 amLovely
Jeanette Leighton
May 12, 2019 at 7:49 pmThis looks so gorgeous best looking cake , my daughter would love this
Glenn Hutton
May 17, 2019 at 12:31 pmThis looks amazing, very interesting too.
Sandy Ralph
May 23, 2019 at 5:21 pmwow this looks amazing
Heather Haigh
August 6, 2019 at 6:35 amHow beautiful is this?