Pink Lemonade Cake

Name: Pink Lemonade Cake
Prep time: 1 h 20 min
Cook time: 22 min
Total time: 1 h 42 min
Cuisine: American
Ingredients: ½ cup pink lemonade concentrate, room temperature; ¼ cup dairy-free milk, room temperature; ¼ cup vegetable oil; 2 large eggs, room temperature *can sub liquid egg replacer for vegan; 1 teaspoon lemon extract; 1 ¾ cup cake flour, sifted *can sub gluten-free 1:1 baking blend; 1 ¼ cup granulated sugar; 2 teaspoon baking powder; 1 teaspoon fine sea salt; ⅛ teaspoon baking soda; ⅔ cup dairy-free salted butter, room temperature; optional: pink food color; 3 cups frozen or fresh raspberries; ¼ cup granulated sugar; 2 tablespoons lemon juice; 1 tablespoon cornstarch; 2 egg yolks, room temperature *can sub liquid egg replacer for vegan; 1 tablespoon dairy-free salted butter, room temperature; ¼ teaspoon fine sea salt; 2 cups dairy-free salted butter, room temperature; 6 cups icing sugar; 2 teaspoons lemon extract; optional: yellow food color; optional: lemon cookies for decor

Instructions

Prep:1h 20minCook:22min

Easy and delicious, this fluffy pink lemonade cake is bursting with fun lemon and raspberry flavors. Bright pink cake layers and raspberry curd filling are the most perfect combination for this summer-inspired sweet treat!

Updated at: Sun, 24 Nov 2024 07:04:44 GMT