I am excited to share this scrumptious Pink Lemonade Cake recipe from Cooks Country magazine. That’s their picture above. And here’s mine:
I was worried that the cake would be overly sweet, however, I was so pleasantly surprised! And it’s easy to make those darling decorative lemon slices.
Pink Lemonade Cake
- 5 large eggs, separated
- 1 tsp. cream of tarter
- 1 1/2 cups sugar
- 1 1/3 cups cake flour
- 2 tsp. baking powder
- 1/2 tsp. salt
- 2/3 cup water
- 1/2 cup vegetable oil
- 4 tsp. grated lemon zest
- 2 Tablespoons lemon juice
- red food coloring
Fluffy Cream Cheese Frosting:
- 8 Tablespoons unsalted butter, softened but still cool
- 2 cups confectioners’ sugar
- 8 ounces cream cheese, softened, cut into 8 pieces
- 1 1/2 teaspoons vanilla extract
Pink Sugared Lemon Slices:cup water
- 1 cup water
- 1 cup granulated sugar
- 1 large lemon, halved lengthwise, then cut crosswise into 1/4-inch-thick slices
- 3 tablespoons pink decorating sugar
For the Cake: Adjust oven rack to lower-middle position and heat oven to 325 degrees. Using stand mixer fitted with whisk, whip egg whites and cream of tartar on medium-low speed until foamy, abut 1 minute. Increase speed to medium-high and whip whites to soft, billowy mounds, about 1 minute. Gradually add 2 tablespoons sugar an whip until glossy, stiff peaks form, 2 to 3 minutes. Combine four, remaining sugar, baking powder, and salt in large bowl. Whisk egg yolks, water, oil, lemon zest and 2 tablespoons juice, and 5 to 7 drops food coloring together in a medium bowl until smooth. Whisk yolk mixture into flour mixture until smooth. Whisk one-third of whipped egg whites into batter, then gently fold in remaining whites in 2 additions until well-combined. Pour mixture into ungreased 16-cup tube pan. Bake until skewer inserted in center comes out clean and cracks in cake appear dry, 55 to 65 minutes. Invert pan onto wire rack and let cake cool completely in pan, about 3 hours.
For the Frosting: With electric mixer on medium-high speed, beat butter and confectioners’ sugar until light and fluffy, about 2 minutes. Add cream cheese one piece at a time, beating thoroughly after each addition. Add vanilla and mix until no lumps remain.
For the Pink Lemon Slices: Combine water and granulated sugar in small saucepan over medium heat. Whisk constantly until sugar dissolves. Add lemon slices and bring to simmer. Remove from heat and allow syrup and lemon slices to cool completely, about 1 hour. Transfer lemon slices to wire rack to drain, about 5 minutes. Sprinkle both sides of lemon slices with decorating sugar.
To Assemble Cake: Stir 3 to 4 drops of food coloring into frosting until well combined. Unmold cake onto plate and frost top and sides in even layer. Decorate along bottom edge with sugared lemon slices and serve.