Pink Lemonade Cake

Pink Lemonade Cake

Move over Red Velvet…..Pink Lemonade must be the hottest cake flavour in town at the moment. It’s a bit tricky to buy the concentrate easily in the UK, so this recipe uses everything you can find at your supermarket. Plus the flavour is much more natural and delicious!

Colour as pink as you dare! ... and why don’t you decorate it with some fantastic Flamingo Cookies! 

Makes: Easy, but a little work
Skill: 15-20

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Cake Batter


  •  525 g self-raising flour
  • 3 tsp baking powder
  • Pinch of salt
  • 300 g softened butter
  • 525 g castor sugar
  • 6 eggs
  • 150 g natural yoghurt
  • 6 tbsp Raspberry & lemon Cordial
  • Zest of three lemons
  • Pink Gel Colouring
  • Wilton Cake Release for greasing the tin.



Pink Lemonade Sugar Syrup


  • Juice of 3 lemons
  • 50 g castor sugar
  • 50 ml Raspberry & Lemon Cordial



Pink Lemonade Meringue Frosting:


  • 6 large egg whites
  • 300 g castor sugar
  • 500 g softened butter
  • 3 tbsp Raspberry & lemon Cordial




  •  Wilton Decorators Icing flavoured to taste with Raspberry & Lemon Cordial
  •  150 g Shaved Coconut

Step 1

  • Preheat the oven to 180C. 
  • Line and grease your tins with Wilton Easy release or a little-melted butter.

Step 2

Prepare the Batter

  • In a large bowl cream together the butter, sugar, salt and lemon zest until light and fluffy.
  • Beat in the eggs, one at a time until fully incorporated.
  • Alternatively, fold in the flour mixed with the baking powder and yoghurt, and mix until just combined.
  • Mix in the Cordial and colour to taste with the pink gel colour.
  • Divide the mixture by approximately 650 g to each tin. If you don’t have enough tins, don’t worry, the mix will happily sit by the side for up to an hour before baking!


Step 3


  • Bake in the preheated oven for 25 minutes or until the cake is well risen and an inserted cake tester comes out clean.
  • Allow to cool for 5 minutes, transfer the cake to a cooling rack.

Step 4

Preparing the Frosting

  • Place the egg whites and sugar together in a large heatproof bowl.
  • Place over a bain marie and whisk until the temperature reaches 60C (if you don’t have a thermometer it should feel warm to the touch). Be careful, don’t let it get too hot, or you will end up with scrambled eggs.
  • Transfer the mixture to a mixer with a whisk attachment and whisk on a high speed until it looks shiny.
  • Add the butter in stages, then the cordial and mix on a high speed until smooth and shiny. Don’t worry if it splits when you start to add the butter, if you continue to mix it will smooth out.

Step 5

Making the Sugar Syrup

  • In a saucepan or a heat proof jug, heat together the lemon juice and sugar until the sugar has dissolved.
  • Remove from the heat and add the cordial. 

Step 6

Preparing the cake

  • If the underside of your cake is a little brown, shave off carefully with a sharp knife.
  • Use a cake leveler to even the top surface.

Step 7

Building the cake

  • Place a layer of cake in the middle of the cake board. Using a pastry brush, soak the surface with the sugar syrup.
  • Using the palette knife spread a layer of frosting over the surface approximately 5 mm thick.
  • Repeat with the next 2 layers of cake.
  • Coat the outside of the cake with frosting. Neaten with the Icing smoother.
  • Chill in the refrigerator for at least 30 minutes.

Step 8

Decorating with the Coconut Shavings

Place the cake on a large piece of parchment paper.

Pour large mounds of the coconut shavings by the side of the cake, and carefully use the palm of your hand to push them up to the side of the cake. Repeat until all of the sides of the cake are fully covered.

Press coconut shavings on the top.

Refrigerate until 30 minutes before serving.

Step 9

Finishing the cake

  • Attach Flamingo Cookies as desired to the edge of the cake with Royal Icing.
  • To attach Flamingos to the top of the cake, insert a cocktail stick where you want the leg to be (you might just want to double check this). Balance the cookie against the cocktail stick and use some Royal Icing to secure.
  • Refrigerate the cake until ready to be displayed.
  • Decorate with sweets.
  • If using candy floss to decorate, make sure that you only place it on at the last minute as it dissolves very quickly! If you want to preserve it to last for longer, spray with some edible glaze. 

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