Pink Lemonade Cake đ
đ˝️ This Pink Lemonade Cake is a must-try for all dessert lovers! Tangy, sweet, and oh-so-pretty, it's perfect for summer gatherings or anytime you want a vibrant and refreshing treat.
Ingredients:
- 2 1/2 cups all-purpose flour đ
- 2 1/2 teaspoons baking powder đ
- 1/2 teaspoon salt đ§
- 1 1/2 cups granulated sugar đ
- 1/2 cup unsalted butter, softened đ§
- 4 large egg whites đĽ
- 1 cup milk đĽ
- 1/2 cup frozen pink lemonade concentrate, thawed đ
- 1 tablespoon lemon zest đ
- 1 teaspoon vanilla extract đż
- Pink food coloring (optional) đ¸
- 2 cups heavy cream đŚ
- 1/4 cup powdered sugar đ
- Lemon slices for garnish đ
Instructions:
1️⃣ Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.2️⃣ In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3️⃣ In a large bowl, cream together the sugar and butter until light and fluffy. Add the egg whites one at a time, beating well after each addition.
4️⃣ Combine the milk, pink lemonade concentrate, lemon zest, and vanilla extract in a small bowl.
5️⃣ Gradually add the dry ingredients to the butter mixture, alternating with the milk mixture, beginning and ending with the dry ingredients. Mix until just combined. If desired, add pink food coloring to achieve the desired shade of pink.
6️⃣ Divide the batter evenly among the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
7️⃣ In a large bowl, beat the heavy cream and powdered sugar together until stiff peaks form.
8️⃣ Place one cake layer on a serving plate and spread with a layer of whipped cream. Repeat with the remaining layers. Frost the top and sides of the cake with the remaining whipped cream.
9️⃣ Garnish with lemon slices before serving.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes
Kcal: 350 kcal per slice | Servings: 12 servings
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