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Pink lemonade loaf cake recipe

Pink lemonade loaf cake recipe

25 ratings

Perfect for any occasion, indulge in a burst of vibrant flavours with this delightful loaf cake and let it transport you to a summer paradise. See method

  • Serves 10
  • Takes 1 hr 25 mins plus cooling
  • 467 calories / serving


  • 225g baking spread, at room temperature, plus extra for greasing
  • 285g caster sugar
  • 4 large eggs
  • 225g self-raising flour
  • 2 lemons, zested, ½ juiced
  • 15g tube Dr. Oetker pink food colour gel
  • 120ml pink lemonade, plus 2½-3 tbsp extra
  • 200g icing sugar
  • 15 raspberries, to decorate
  • fresh mint leaves, to decorate (optional)
No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

  • Energy

  • Fat

    19g 28%
  • Saturates

    5g 24%
  • Sugars

    50g 55%
  • Salt

    0.6g 10%

of the reference intake
Carbohydrate 66.9g Protein 5.8g Fibre 1.2g


  1. Preheat the oven to gas 4, 180°C, fan 160°C. Grease and line a 900g loaf tin with baking paper.
  2. Put the baking spread and 225g caster sugar in a mixing bowl and beat with an electric whisk or wooden spoon until light and fluffy. Add the eggs, two at a time, beating well between each addition (don’t worry if it splits, it will come together when you add the flour). Fold in the flour with a large metal spoon or rubber spatula until combined. Stir in the lemon juice and half the zest.
  3. Divide the mixture between two bowls. Squeeze all but ¼ tsp of the food colouring into one bowl, then stir until the batter is a solid pink. Alternate spooning the pink and plain cake mixtures into the tin until all the batter is used up. Swirl a skewer around to create a marbled effect.
  4. Bake for 50 mins-1 hr until a skewer inserted in the centre comes out clean (cover with foil after 50 mins if it’s browning too much). Leave to cool for 10 mins.
  5. Meanwhile, heat the 120ml pink lemonade and 60g caster sugar in a pan over a medium heat until it starts to bubble. Gently simmer for 6-8 mins until reduced a little. Set aside to cool completely.
  6. Prick the warm cake (still in the tin) all over with a skewer. Spoon half the lemonade mixture over the warm cake, leave to soak in, then spoon over the rest. Leave to cool completely in the tin.
  7. Transfer the cooled cake to a serving plate or board. Put the icing sugar in a bowl and gradually stir in the 2½-3 tbsp lemonade until the icing thickly coats the back of the spoon. Stir in enough of the reserved colouring to make a bright pink icing (it will darken a little on standing). Spoon over the top of the cake, gently spreading with a cutlery knife to cover the top and drip down the sides. Decorate with the remaining lemon zest and the raspberries, and mint leaves, if using. Leave to set for 1-2 hrs before transporting. It will keep for up to 3 days in an airtight container.

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