Pink Lemonade Cake

Pink Lemonade Cake

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  • Prep Time


  • Total Time


  • Servings



  • 5

    large eggs

  • 1

    tea cream of tartar

  • cups sugar

  • 1⅓

    cups cake flour

  • 2

    teas baking powder

  • ½

    tea salt

  • cup water

  • ½

    cup vegetable oil

  • 4

    tea grated lemon zest plus 2 tlbs. juice ( about 2 lemons)

  • Red food coloring

  • Fluffy Cream Cheese Frosting and Pink Sugar lemon slices for garnish


ADJUST oven rack to lower middle position and preheat to 325* USING stand mixer fitted with whisk, whip egg whites and cream of tartar on medium low speed until foamy ( about 1 minute) INCREASE speed to medium high and whip whites to soft, billowy mounds ( about 1 minute) GRADUALLY add 2 tablespoons of sugar and whip until glossy, stiff peaks form ( 2 to 3 minutes) COMBINE flour, remaining sugar, salt and baking powder in a large bowl WHISK yolks, water, oil, zest and juice and add 5 to 7 drops of red food coloring in medium bowl until smooth WHISK yolk mixture into flour mixture until smooth WHISK 1/3 whipped egg whites into batter, then gently fold in remaining whites in 2 additions until well combined POUR batter into an ungreased 16 cup tube pan BAKE 55 to 65 minutes until tester comes out clean and cracks in cake appear dry INVERT pan on wire rack and let cake cool completely in pan about 3 hours


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