Pink Lemonade Cake

Introduction

Are you looking for a delightful dessert that combines the refreshing taste of lemonade with the sweetness of cake? Look no further than Pink Lemonade Cake! This vibrant and flavorful cake is perfect for summer parties, picnics, or any special occasion. With its pink hue and zesty flavor, it’s sure to catch the eye and please the palate.

Why Make This Recipe

Pink Lemonade Cake is not just a treat for the taste buds but also a feast for the eyes. Its pretty pink color and lovely lemon flavor make it a wonderful choice for celebrations. It’s easy to make and can be a great fun activity with kids or friends. Plus, who doesn’t love a slice of cake bursting with citrus goodness?

How to Make Pink Lemonade Cake

Making Pink Lemonade Cake is simple and requires just a few steps. Just gather your ingredients, follow the directions, and watch how a delicious cake comes to life!

Ingredients

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
3.5 cups cake flour
3.5 tsp baking powder
0.5 tsp salt
Pink gel food coloring
1 cup butter, softened (for frosting)
4-5 cups powdered sugar, sifted
Juice and zest of 1 lemon (for frosting)
1-2 tbsp whole milk or cream
Dash of salt (for frosting)
Yellow gel food coloring

Directions

Preheat the oven to 350°F (175°C). Butter and line baking pans with parchment paper.
Cream the butter and sugar together until light and fluffy. In a separate bowl, whisk together the 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.
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.
For the frosting, beat the butter until creamy. Gradually add powdered sugar, lemon juice, zest, milk, and yellow food coloring. Beat until fluffy.
Trim the cake tops if needed, layer, and frost each cake layer upside down for a flat surface. Frost the top and sides.

How to Serve Pink Lemonade Cake

Serve Pink Lemonade Cake chilled or at room temperature. A slice paired with a scoop of vanilla ice cream or some fresh berries can make it even more delightful. It’s perfect for summer gatherings or casual get-togethers with friends and family.

How to Store Pink Lemonade Cake

Store any leftover Pink Lemonade Cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, place it in the refrigerator where it can last up to a week. You can also freeze slices for up to 3 months. Just make sure to wrap them well!

Tips to Make Pink Lemonade Cake

Ensure your butter is softened for easier mixing.
Use fresh lemons for the best flavor in both the cake and frosting.
Don’t overmix the batter to keep the cake light and fluffy.
If you want a deeper pink color, feel free to add a bit more gel food coloring.

Variation

For a twist on this recipe, consider adding poppy seeds to the batter for added texture and flavor. You can also drizzle a simple glaze over the frosted cake for an extra sweet touch.

FAQs

1. Can I use whole eggs instead of egg whites?
Yes, you can use whole eggs, but the texture and color of the cake may vary slightly.

2. Can this cake be made ahead of time?
Absolutely! You can bake the cake layers a day in advance and store them in the refrigerator. Frost them on the day you plan to serve.

3. What can I use if I don’t have pink gel food coloring?
You can use natural alternatives like beet juice or simply leave out the coloring for a lemon-flavored cake.

Get ready to impress your guests with this tasty and beautiful Pink Lemonade Cake! Enjoy every bite!