Pink Lemonade Cake Recipe | Refreshing Citrus Dessert

In the realm of delightful desserts, few creations can match the tantalizing allure of a Pink Lemonade Cake. This exquisite treat combines the refreshing zest of lemon with a burst of vibrant pink color, making it not only a feast for the taste buds but also a visual delight. If you’re ready to embark on a baking adventure that will leave your guests in awe, let’s dive into the details of crafting this masterpiece from scratch.

Ingredients for Pink Lemonade Cake

To start your culinary journey, gather these premium ingredients:

• 1 cup butter, softened
• 1 1/2 cup sugar
• 6 egg whites
• 1 1/2 cups whole milk
• Zest of two lemons
• 3 tablespoons fresh lemon juice (approximately 1 1/2 lemons)
• 3 1/2 cups cake flour
• 3 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• Pink gel food coloring

Lemon Buttercream Frosting Ingredients

To complement the cake, prepare the luscious lemon buttercream frosting with:

• 1 cup butter, softened
• 4 to 5 cups powdered sugar, sifted
• Juice and zest of one lemon
• 1 to 2 tablespoons whole milk or cream
• Dash of salt
• Yellow gel food coloring

Directions for Baking the Pink Lemonade Cake

1. Preparation: Preheat your oven to 350°F (175°C). Butter your cake pans and line the bottoms with parchment paper for easy removal later.
2. Creaming the Butter and Sugar: In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
3. Preparing the Dry Ingredients: In a separate bowl, combine cake flour, baking powder, and salt. Whisk together and set aside.
4. Incorporating Eggs and Milk: Add egg whites and milk to the butter-sugar mixture, beating until well combined.
5. Adding Lemon Zest and Juice: Mix in the lemon zest and fresh lemon juice for that delightful citrusy flavor.
6. Incorporating Dry Ingredients: Gradually add the dry ingredients to the wet mixture in batches, ensuring thorough mixing after each addition.
7. Achieving the Pink Hue: Introduce a few drops of pink gel food coloring into the batter, adjusting until you achieve the desired vibrant pink shade.
8. Baking the Cake: Divide the batter evenly among the prepared cake pans. Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean.
9. Cooling and Frosting: Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely. Meanwhile, prepare the lemon buttercream frosting.

Crafting Lemon Buttercream Frosting

1. Creaming the Butter: In a clean mixing bowl, beat softened butter until creamy and smooth.
2. Incorporating Sugar and Flavorings: Gradually add sifted powdered sugar, lemon zest, lemon juice, and a dash of salt. Mix until the frosting is light and fluffy.
3. Adjusting Consistency: If needed, add a tablespoon or two of milk or cream to achieve the desired consistency.

Assembling the Pink Lemonade Cake

1. Preparing Cake Layers: Trim the tops of the cooled cakes to create flat surfaces.
2. Layering and Frosting: Place the first cake layer upside down on a serving plate. Spread a generous layer of lemon buttercream frosting over the cake. Repeat with the remaining layers, stacking them upside down and frosting between each layer.
3. Final Frosting: Apply a smooth coat of frosting over the top and sides of the assembled cake.

Tips for Perfecting Your Pink Lemonade Cake

• Quality Ingredients: Use fresh lemons for the best citrus flavor.
• Even Baking: Ensure all cake layers are baked evenly to avoid uneven stacking.
• Chill Before Serving: For cleaner slices, refrigerate the cake for an hour before serving.

Indulge in the decadent delight of this Pink Lemonade Cake that is as stunning as it is scrumptious. Whether it’s a birthday celebration or a special gathering, this cake is guaranteed to steal the show with its delightful blend of flavors and captivating appearance.