Ingredients
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
Instructions
Directions:
Preheat oven to 350°F (175°C). Butter baking pans and line with parchment paper.
Cream butter and sugar together in a large mixing bowl.
In another bowl, whisk together cake flour, baking powder, and salt. Set aside.
Separate egg whites and add to butter mixture along with milk. Beat to combine.
Add lemon juice, lemon zest, and dry ingredients (in thirds) to the butter mixture, mixing until incorporated.
Add pink gel food coloring and mix until desired color is achieved.
Divide batter evenly into three baking pans and bake for 30-35 minutes.
Cool for 10 minutes before transferring to a wire rack to cool completely.For frosting:
Beat softened butter until creamy. Add powdered sugar, lemon juice, zest, milk, and yellow food coloring. Beat until fluffy. 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
Notes
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.
- Cook Time: 30
Nutrition
- Calories: 692.5