Pink Lemonade Cake
This vibrant Pink Lemonade Cake combines the perfect balance of tart lemon flavor and soft sweetness. Topped with lemon buttercream, its a delightful summer dessert with its refreshing taste and fun pink colorperfect for any celebration!
Ingredients:
For the Cake:
1 cup butter, softened 杻
1.5 cups sugar
6 egg whites 讀
1.5 cups whole milk 拏
Zest of 2 lemons
3 tbsp fresh lemon juice
3.5 cups cake flour
3.5 tsp baking powder 籠
0.5 tsp salt 蓼
Pink gel food coloring
For the Lemon Buttercream Frosting:
1 cup butter, softened 杻
4-5 cups powdered sugar, sifted
Juice and zest of 1 lemon
1-2 tbsp whole milk or cream 拏
Dash of salt 蓼
Yellow gel food coloring
Instructions:
1 Preheat Oven:
Preheat to 350F 175C. Butter and line baking pans with parchment paper.
2 Prepare Cake Batter:
Cream butter and sugar together until light and fluffy.
In a separate bowl, whisk cake flour, baking powder, and salt.
Gradually add the egg whites and milk to the butter mixture, beating to combine.
Mix in lemon juice, lemon zest, and the dry ingredients, adding in thirds.
Add pink gel food coloring and mix until you reach your desired color.
3 Bake Cake:
Divide the batter evenly among three pans.
Bake for 30-35 minutes or until a toothpick comes out clean.
Cool for 10 minutes before transferring to a wire rack to cool completely.
4 Prepare Frosting:
Beat butter until creamy. Gradually add powdered sugar, lemon juice, zest, milk, and yellow food coloring. Beat until fluffy.
5 Assemble Cake:
Trim the cake tops if needed.
Layer and frost each cake layer upside down for a flat surface. Frost the top and sides.
Tips:
Add more pink food coloring than you think, as it lightens while baking.
Use parchment paper to ensure the cake doesnt stick to the pans.
Prep Time: 10 minutes Cook Time: 30 minutes Total Time: 40 minutes
Calories: 692.5 kcal per serving
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