Pink Lemonade Cake

On a hot summery day there is nothing better to cool yourself down than a glass of pink lemonade. I have taken the flavours and made it into a cake. This is an alternating pink egg white sponge flavoured with lemon zest, soaked in a pink lemonade syrup made of lemon and raspberries, with a lemon italian meringue buttercream and topped with freeze dried raspberry pieces.

The cake itself is light and moist thanks to the syrup. I think in future I would drizzle the sponges with the syrup straight away after they have come out the oven so more of the flavour is absorbed. However, with perhaps just a dash more lemon juice in the buttercream the taste would be perfect. I am very happy with the finish of the cake, with the buttercream being smooth, light and buttery. This is a great cake for summer.