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pink lemon cake with graduation cap topper 2026 05 27 200312 683x1024 1

Pink Lemon Cake

A vibrant and refreshing cake perfect for celebrations, topped with a playful graduation cap made of fondant.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dessert, Graduation
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 2 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 0.5 cups unsalted butter, softened Make sure it's at room temperature.
  • 1 cup buttermilk Regular milk can be used as a substitute with lemon juice.
  • 4 large eggs
  • 0.25 cups lemon juice
  • 2 tablespoons lemon zest
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • Pink food coloring (optional) Adjust to your preference for more vibrant color.
Frosting and Decoration
  • Buttercream frosting Homemade or store-bought.
  • Fondant To make the graduation cap topper.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, cream together the butter and sugar until light and fluffy.
  3. Add eggs one at a time, mixing well after each addition.
  4. Stir in the lemon juice and lemon zest.
  5. In another bowl, combine the flour, baking powder, baking soda, and salt.
  6. Gradually add the dry ingredients to the wet mixture, alternating with buttermilk.
  7. If using, mix in pink food coloring to achieve the desired color.
Baking
  1. Pour the batter evenly into the prepared pans.
  2. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  3. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Frosting and Decoration
  1. Frost with buttercream frosting and decorate with a fondant graduation cap topper.

Notes

Store the cake in an airtight container at room temperature for up to three days, or refrigerate for up to a week. Enhance flavor with extra lemon zest if desired.