Cakes

Pink Lemonade Cake

Name: Pink Lemonade Cake
Yield: 14 - 16
Ingredients: CAKE:; 150 g raspberries (fresh or frozen); 250 g flour; 2 and ½ tsp baking powder; 1 pinch of salt; 350 g sugar; 120 ml sunflower oil; 4 eggs; 1 lemon zest; 200 ml milk; 1 and ½ tsp vanilla extract; CREAM:; 500 g Quark cheese; 250 g Mascarpone; 4 tablespoons freshly squeezed lemon juice; Lemon essence (optional); DECOR:; A few slices of lemon; 200 g fresh raspberries; Sugar flowers

I do not know who happened to mix raspberries with lemon the first time to make the famous “Pink lemonade”, but it deserves a prize if it does not have it already. Of course, if the lemonade is delicious the cakes or any sweet inspired by this combination were not going to be less. Freshness and an explosion of summer flavor in your mouth is what this recipe promises. Do not miss it 😉

We are back!!! After such a holiday break, I came back with the batteries fully loaded! And with a lot of ideas for new recipes that came after all that Nordic inspiration during those two weeks.

Today’s recipe in particular is not my idea at all. You have already seen many recipes of this famous cake, but since long time ago I wanted to make one. Basically because there are few things more cute than the colors of this cake, and you know that from time to time I get to the cheesy side.

The post and the cake of today are dedicated to two very special people who have birthdays in these dates. So this cake was their birthday cake, that poor little ones blew the candles when there was missing two pieces that I cut for the photos 😊

Well, these are my in-laws, who have been visiting Munich these days and have been pet-sitting Triac during these two weeks we’ve been away. And since the cake was theirs, here you have my mother-in-law doing model squeezes lemons in the photos, hahahaha.

Print Recipe

Pink Lemonade Cake

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Serves: 14 - 16

Cooking Time: 20 min. Total: 90 min

Ingredients

CAKE:
150 g raspberries (fresh or frozen)
250 g flour
2 and ½ tsp baking powder
1 pinch of salt
350 g sugar
120 ml sunflower oil
4 eggs
1 lemon zest
200 ml milk
1 and ½ tsp vanilla extract
CREAM:
500 g Quark cheese
250 g Mascarpone
4 tablespoons freshly squeezed lemon juice
Lemon essence (optional)
DECOR:
A few slices of lemon
200 g fresh raspberries
Sugar flowers

Instructions

To prepare the cake, preheat the oven to 170 ° C and grease two pans of approximately 18 cm in diameter. If you have 4 pans even better, it will bake faster. I do not have 4 of that size, so I baked in 2 and then cut them in half.

Process the raspberries with the food processor until you have a fine purée. Reserve. In a bowl, sift the flour with the baking powder and salt. In another bowl mix the sugar with the oil. Incorporate the eggs and beat until they are integrated. Add raspberry puree and lemon zest.

Pour in half the flour and mix lightly. Now incorporate milk and vanilla extract. Mix a little more and finish adding the rest of the flour and mixing until there are no lumps. The dough will be a very intense color, but if you do not think it has the right color you can add two drops of dye in pink paste and mix until the color is uniform throughout the dough.

Fill the molds with half the dough in each and bake at 170 ° C for about 45 minutes. Remember as always check that they are well cooked by doing the stick test. Remove from oven and allow to cool completely on a rack.

Prepare the cream by mixing the quark with the lemon juice for 1 minute. Add the mascarpone and beat another minute. I have added lemon essence to intensify the aroma and the lemon flavor.

The assembly of the cake is very simple, cut 4 layers of cake of the same thickness. Fill each layer with lemon cream and place some raspberries on the perimeter so they are visible from the outside. Cover with the rest of cream and decorate to your taste.

Refrigerate the cake at least 4 hours before consuming it so that the cream hardens and is more stable. If not, you have the risk of collapsing when cutting it.