Print

Fluffy Rose Lemonade Cake

fluffy rose lemonade cake - featured image
Print Recipe

A light, tender cake with delicate rose aroma and a bright lemon zing, made with rose lemonade for a unique floral twist. Perfect for spring and summer gatherings.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup (115g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 3 large eggs, room temperature
  • 1 cup (240ml) rose lemonade
  • 1 tablespoon fresh lemon zest
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon rose water (optional)
  • Powdered sugar (for dusting or glaze)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, then line the bottoms with parchment paper.
  2. In a large bowl, sift together the flour, baking powder, and salt. Set aside.
  3. Using an electric mixer, beat the softened butter with granulated sugar until light and fluffy, about 3-4 minutes.
  4. Add eggs one at a time, beating well after each addition.
  5. In a separate bowl, mix rose lemonade, lemon zest, vanilla extract, and rose water (if using).
  6. With mixer on low speed, alternately add dry ingredients in three additions and wet mixture in two additions, starting and ending with dry. Mix just until combined.
  7. Divide batter evenly between prepared pans and smooth the tops. Tap pans lightly to release air bubbles.
  8. Bake for 30-35 minutes, rotating halfway through, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  9. Cool cakes in pans for 10 minutes, then turn out onto a wire rack to cool completely.
  10. Once cool, dust with powdered sugar or glaze with powdered sugar mixed with a splash of rose lemonade. Slice and serve.

Notes

Use room temperature eggs for better emulsification. Avoid overmixing to keep the cake tender. If cake domes, slice off the dome after cooling for easier stacking. For a dairy-free version, substitute butter with coconut oil and use rose-flavored sparkling water. For gluten-free, substitute flour with gluten-free baking flour. Brush layers with rose lemonade syrup for extra moisture and flavor.

Nutrition

Keywords: rose lemonade cake, floral cake, lemon cake, light cake, spring dessert, summer cake, easy cake recipe

Find it online: https://tempotaste.com/fluffy-rose-lemonade-cake-recipe-easy-light-tender-layers-guide/