Pink Lemonade Cake

Pink Lemonade Cake

Indulge in the moist and tangy delight of Pink Lemonade Cake, the perfect summertime treat adorned with lemon buttercream frosting.

Ingredients:

• Cake:

• 1 cup butter, softened 🧈
• 1.5 cups sugar 🍚
• 6 egg whites 🥚
• 1.5 cups whole milk 🥛
• Zest of 2 lemons 🍋
• 3 tbsp fresh lemon juice (approx. 1.5 lemons) 
• 3.5 cups cake flour 🍰
• 3.5 tsp baking powder 🥄
• 0.5 tsp salt 🧂
• Pink gel food coloring 🎨

• Lemon Buttercream Frosting:

• 1 cup butter, softened 🧈
• 4-5 cups powdered sugar, sifted 🍚
• Juice and zest of 1 lemon 🍋
• 1-2 tbsp whole milk or cream 🥛
• Dash of salt 🧂
• Yellow gel food coloring 🎨

Directions:

1️⃣ Preheat oven to 350°F (175°C). Butter baking pans and line with parchment paper.

2️⃣ Cream butter and sugar together in a large mixing bowl.

3️⃣ In another bowl, whisk together cake flour, baking powder, and salt. Set aside.

4️⃣ Separate egg whites and add to butter mixture along with milk. Beat to combine.

5️⃣ Add lemon juice, lemon zest, and dry ingredients (in thirds) to the butter mixture, mixing until incorporated.

6️⃣ Add pink gel food coloring and mix until desired color is achieved.

7️⃣ Divide batter evenly into three baking pans and bake for 30-35 minutes.

8️⃣ Cool for 10 minutes before transferring to a wire rack to cool completely.

For frosting:

1️⃣ Beat softened butter until creamy. Add powdered sugar, lemon juice, zest, milk, and yellow food coloring. Beat until fluffy.

2️⃣ Trim cake tops and assemble by layering and frosting each layer upside down. Frost top and sides.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Calories: 692.5 kcal per serving

Tips:

Add more food coloring than you think you need; it lightens when cooked.

Use parchment paper to line baking pans to prevent sticking.

Key Takeaway: This Pink Lemonade Cake combines a refreshing lemon flavor with a beautiful pink color, making it an ideal dessert for summer gatherings.