Pink Lemonade Cake (Print Version)
# Ingredients:
01 -
2 ½ cups all-purpose flour.
02 -
2 ½ teaspoons baking powder.
03 -
½ teaspoon salt.
04 -
1 ½ cups granulated sugar.
05 -
½ cup unsalted butter (softened).
06 -
4 large egg whites.
07 -
1 cup milk.
08 -
½ cup frozen pink lemonade concentrate (thawed).
09 -
1 tablespoon lemon zest.
10 -
1 teaspoon vanilla extract.
11 -
Pink food coloring (optional).
12 -
2 cups heavy cream.
13 -
¼ cup powdered sugar.
14 -
Lemon slices (for garnish).
# Instructions:
01 -
Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
02 -
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
03 -
In a large bowl, cream the softened butter and sugar until light and fluffy. Add egg whites one at a time, beating well after each addition.
04 -
In a small bowl, combine the milk, thawed pink lemonade concentrate, lemon zest, and vanilla extract.
05 -
Gradually add the dry ingredients to the butter mixture, alternating with the milk mixture. Begin and end with the dry ingredients. Mix until just combined. If desired, add pink food coloring.
06 -
Divide the batter evenly among the three prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
07 -
In a large bowl, beat the heavy cream and powdered sugar together until stiff peaks form.
08 -
Place one cake layer on a serving plate. Spread a layer of whipped cream on top. Repeat with the remaining layers. Frost the top and sides of the cake with the remaining whipped cream.
09 -
Garnish the cake with lemon slices for a decorative touch before serving.
# Notes:
01 -
This tangy and sweet Pink Lemonade Cake is perfect for spring and summer gatherings.
02 -
For an extra pop of color, add a drop or two of pink food coloring to the batter.