Indulge in the whimsical charm of this Pink Lemonade Cake, a delightful blend of sweet and tangy flavors that mirror the refreshing qualities of pink lemonade. This cake marries the zestiness of lemon with the fruity sweetness of strawberries, embodied in a moist and tender loaf infused with vibrant pink hues. Each bite of this cake offers a burst of flavor, enhanced by a luscious lemon syrup and a creamy strawberry-lemon icing, making it as visually appealing as it is delicious.
Why You'll Love This: This Pink Lemonade Cake is perfect for those who enjoy a twist on classic flavors. The addition of strawberry extract and pink food coloring transforms the traditional lemon cake into a playful and pretty dessert that's sure to catch the eye and delight the palate. The lemon syrup soak provides an extra layer of moisture and tang, ensuring that each slice is as succulent as it is flavorful. This cake is not just a treat for the taste buds but also a feast for the eyes.
Perfect Occasion: This cake is ideal for spring and summer gatherings, such as garden parties, picnics, or any festive occasion that calls for a special yet light dessert. It's particularly suitable for celebrations like Mother's Day, baby showers, or birthday parties where a touch of elegance and color can make the day even more memorable. Its cheerful appearance and refreshing flavor make it a standout choice for any event that celebrates the warmer seasons.
Decoration Tips: To enhance the visual appeal of this cake, consider topping it with fresh strawberry slices, a sprinkle of edible glitter, or delicate edible flowers for a more sophisticated look. The pink hue of the icing can be adjusted with the amount of food coloring to match the theme of your event. For a more dramatic presentation, layer the icing on thick and use a piping bag to create swirls or rosettes on top.
Ingredients:
- 1 cup plus 2 tablespoons all-purpose flour, sifted (5 ounces)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/4 cup milk
- 1/4 cup sour cream
- 1 cup sugar (7 ounces)
- 1/2 cup vegetable oil
- 2 eggs
- 1 tablespoon lemon zest
- 1 1/2 teaspoons strawberry extract
- 1-2 drops pink gel food color
- Lemon Syrup:
- Juice of one lemon plus enough water to equal 1/4 cup
- 1/4 cup sugar
- Icing:
- 2 tablespoons unsalted butter, softened
- 1 cup powdered sugar, sifted
- 2 1/2 tablespoons lemon juice
- 1/2 teaspoon strawberry extract
- A very tiny drop of pink gel food color
Instructions:
- Preheat your oven to 325°F (163°C). Line and grease an 8"x 4" loaf pan.
- In a medium bowl, combine flour, baking powder, salt, and baking soda.
- In a small bowl, whisk together sour cream and milk.
- In a large bowl, beat sugar, oil, eggs, lemon zest, and strawberry extract until smooth.
- Add the flour mixture in two parts, alternating with the milk mixture, stirring just until combined. Mix in the pink food color.
- Pour the batter into the prepared pan and bake for 45-50 minutes, or until a toothpick comes out clean.
- For the syrup: Combine lemon juice, water, and sugar in a saucepan over medium-low heat until the sugar dissolves.
- Allow the cake to cool in the pan for 10 minutes, then remove and place on a wire rack. Poke holes in the cake and brush generously with warm lemon syrup. Let cool completely.
- For the icing: Beat together butter, powdered sugar, lemon juice, strawberry extract, and food color. Spread or drizzle over the cooled cake.
Enjoy this delightful Pink Lemonade Cake, where every slice brings a touch of summer no matter the season!