Description
A delightful dessert that combines the refreshing taste of lemonade with the sweetness of cake, perfect for summer celebrations.
Ingredients
Scale
- 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
Instructions
- 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.
Notes
Store any leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Freeze slices for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
Keywords: cake, lemonade, dessert, summer, party