In a large mixing bowl, cream together the butter and sugar until light and fluffy.
In another bowl, whisk together the cake flour, baking powder, and salt. Set aside.
Separate the egg whites and add them to the butter mixture along with the milk. Beat until well combined.
Add the lemon juice, lemon zest, and dry ingredients (in thirds) to the butter mixture, mixing until incorporated.
Add pink gel food coloring and mix until the desired color is achieved.
Bake:
Divide the batter evenly into three baking pans.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Cool the cakes in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Prepare Frosting:
Beat the softened butter until creamy.
Gradually add the powdered sugar, lemon juice, lemon zest, milk, and yellow food coloring. Beat until fluffy and smooth.
Assemble Cake:
Trim the tops of the cakes to make them level.
Assemble the cake by layering and frosting each layer upside down. Frost the top and sides of the cake.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Calories: 692.5 kcal per serving
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.
Enjoy your delightful Pink Lemonade Cake!
