Lemonade Cake Recipe | King Arthur Baking

Ingredients

• 8 tablespoons (113g) unsalted butter, softened
• 1 3/4 cups (347g) King Arthur Baker's Special Sugar*
• 1/4 cup (50g) vegetable oil
• 2 1/2 teaspoons baking powder
• 3/4 teaspoon table salt
• 2 tablespoons (14g) King Arthur Bread and Cake Enhancer, optional; for best texture
• 2 teaspoons King Arthur Pure Vanilla Extract
• 1 tablespoon plus 2 teaspoons (30g) King Arthur Lemon Juice Powder or 2 tablespoons lemon zest
• 4 large egg whites plus 1 whole large egg, at room temperature
• 3 cups (360g) King Arthur Unbleached Cake Flour
• 1 1/4 cups (284g) milk or plain (not Greek) yogurt (low-fat is fine, but avoid nonfat), at room temperature
• 2 to 4 drops yellow gel paste color, optional; for color
• 3/4 cup (149g) granulated sugar
• 1/2 cup (113g) water, boiling
• 1/4 cup (43g) meringue powder
• 4 cups (454g) confectioners' sugar
• 32 tablespoons (454g or 1 pound) unsalted butter, softened
• 1 tablespoon King Arthur Lemon Juice Powder or 2 teaspoons lemon zest
• 1/4 teaspoon lemon oil
• 1/4 teaspoon table salt