Pink Lemonade Cake

By barbsjustagirl

Ingredients

• Cake:
• 2-3/4 cups cake flour
• 1-3/4 cups sugar
• 2 tsp. baking powder
• 3/4 tsp. salt
• 3 Tbsp cake enhancer (King Arthur Flour)
• 3/4 cup soft unsalted butter
• 4 large egg whites
• 1 large egg
• 1/2 cup (4 ounces) lemon juice
• 1 cup milk
• 2-5 drops red soft gel paste
• Frosting:
• 3/4 cup unsalted butter
• pinch salt
• 1 Tbp meringue powder, optional
• 1/4 cup lemon juice powder
• 4 cups glazing or confectioner's sugar
• 2-3 Tbsp. milk

Details

Servings 1
Adapted from kingarthurflour.com

Preparation

Step 1

Cake: Preheat oven to 350 F. Lightly grease two 8" or 9" round pans.

Mix together the dry ingredients. Mix in the butter until evenly crumbly.

Add the egg whites one at a time, then the whole egg, beating and scraping the bowl after each addition.

Add the lemon juice, then the ilk, in two additions. Stir in the food coloring by drop until desired shade is reached.

Pour the batter into the pans. Bake for 25-35 minutes, until a toothpick inserted into the center comes out clean. Cool the cakes in the pans for 10 minutes then transfer the to a rack to cool completely.

Frosting:

Beat together the butter, salt and meringue powder. Add the remaining ingredients and beat until light and fluffy.

Frost the top of one layer, top with the second layer and frost the whole cake as desired.