Pink Lemonade Ombre Layer Cake
This cake practically shouts spring with it's beautiful ombre layers and zingy lemon flavour!
Course:
Dessert
Servings: 1 4 Layer Cake
Ingredients
Pink Lemonade Cake (Double for a 4 Layer Cake)
- 2 1/2 cups all-purpose flour
- 1 1/2 cups white sugar
- 4 tsp baking powder
- pinch salt
- 2 Tbsp lemon zest
- 2 large eggs
- 1 cup buttermilk
- 2/3 cup sour cream
- 1/2 cup lemon juice
- 6 Tbsp vegetable oil
- 4 tsp lemon extract (or to taste)
- Pink or red food colouring
Vanilla Buttercream - Easily Spreadable Consistency (Double for a 4 Layer Cake)
- 1 cup room-temperature butter (I use salted, but you can use unsalted and add 1/4 tsp of salt)
- 3-4 cups powdered sugar
- 1 Tbsp vanilla extract
- 3-4 Tbsp milk or heavy cream (add more if the icing needs to be softer)
Instructions
Pink Lemonade Cake
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Preheat the oven to 350°F.
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Mix the dry ingredients (flour, sugar, baking powder and salt) in a bowl with a whisk. Add the lemon zest at the end and whisk through.
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In a separate bowl, mix the wet ingredients (eggs, buttermilk, lemon juice, vegetable oil & lemon extract)
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Slowly add the wet ingredients to the dry, whisking as you add. Set aside.
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REPEAT the recipe so you have enough for 4 layers!
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Separate your batter into four bowls. Add food colouring, leaving one layer as is. I find it easier to do the darkest layer first, and then eyeball the middle two so that you get a nice gradient.
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Pour each bowl into its own greased 8 inch round baking pan, and bake in the oven for about 30 mins, or until a toothpick inserted in the centre comes out clean.
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Set aside to cool.
Vanilla Buttercream
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In a bowl, mix all the ingredients. You want it to be very soft and easily spreadable, so add more cream if necessary
Recipe Notes
Vanilla Buttercream recipe is from Savory Sweet Life: http://savorysweetlife.com/2010/03/buttercream-frosting/
Lemonade Cake is adapted from Avery Cooks: http://www.averiecooks.com/2014/10/lemon-buttermilk-cake-with-lemon-glaze.html