Pink Lemon Cake with Popjoys® Kumquat Zest

Serving Size


Prep Time

1:00 hr

Cook Time

30 min


Serving Size


Prep Time

1:00 hr

Cook Time

30 min


  • cake:

    3 ¼ cups cake flour

  • 2 teaspoons baking powder

  • ½ teaspoon baking soda

  • 1 teaspoon salt

  • 12 tablespoons unsalted butter, at room temperature

  • 2 ¼ cups granulated sugar

  • 2 Frieda’s Pink Lemons, juiced

  • 4 Popjoys® kumquats, zested

  • ¼ cup melted coconut oil

  • 4 large eggs

  • 1 ¼ cups buttermilk

  • 1 teaspoon vanilla extract

  • Sprinkles, for decorating

  • frosting:

    2/3 cup Frieda's Stokes Purple® sweet potato puree

  • 1/2 cup whole milk

  • 1 teaspoon salt

  • 1 teaspoon vanilla extract

  • 2 sticks unsalted butter, at room temperature

  • 8 ounces cream cheese, at room temperature

  • 10-12 cups powdered sugar, sifted

Pink Lemons

Cooking Steps

  1. 1

    For the cake, preheat oven to 350 degrees. Grease and line 3 8-inch cake pans with parchment paper.

  2. 2

    In large mixing bowl, sift together cake flour, baking powder, baking soda and salt. Set aside.

  3. 3

    In bowl of stand mixer fitted with paddle attachment, cream together butter, sugar and Popjoys® kumquat
    zest on medium-high for about 3 minutes. Add melted coconut oil; mix again for 2 minutes.
    The mixture should appear light and fluffy.

  4. 4

    Add eggs, one at a time, mixing after each addition.

  5. 5

    In small bowl, combine the buttermilk, Pink Lemon juice and vanilla extract. Stir to combine.

  6. 6

    With mixer running on low with butter mixture, gradually add 1/3 of cake mixture. When all flour bits are incorporated,
    add 1/3 of buttermilk mixture. Continue this process until all ingredients are combined. Raise the mixer speed to medium and
    mix 1 minute.

  7. 7

    Divide batter evenly between prepared cake pans. Bake 28-30 minutes, or until edges of cake begin to brown slightly and
    center appears done. Remove from oven and allow to cool slightly. Run knife around edges of cake, then remove to cooling
    rack and allow cakes to cool completely.

  8. 8

    For the frosting, In small saucepan over low heat, combine Stokes Purple® sweet potato purée, milk, salt and vanilla. Whisk until combined fully. Strain mixture into a small bowl using a fine mesh strainer to remove clumps. Cool in the freezer while preparing remainder of frosting. 

  9. 9

    In bowl of stand mixer fitted with paddle attachment, cream butter and cream cheese until light and fluffy, about 4 minutes.

  10. 10

    With mixer on low, add powdered sugar one spoonful at a time, stopping to scrape down bowl when necessary. Add cooled
    sweet potato mixture. If mixture is too wet, add more powdered sugar until desired consistency is reached.

  11. 11

    Frost cake by stacking layers with one even layer of frosting between each. Pipe thin layer around cake. Cool 30 minutes in
    refrigerator. Pipe thicker layer around outside of cake and on top, using an offset spatula to smooth sides and top of cake.

  12. 12

    Decorate with sprinkles and enjoy!

  13. 13

    Note: To make the Stokes Purple® sweet potato puree. Roast 2-3 Stokes Purple® sweet potatoes in a 450 degree oven until very fork
    tender. Allow to cool slightly then remove the insides to a blender. Blend on high speed with 2 tablespoons of water until very smooth.

Where to Buy Frieda’s

Where to Buy Frieda’s