Pink Lemonade Cake | America's Test Kitchen

Ingredients

• 5 large eggs , separated
• 1 teaspoon cream of tartar
• 1 1/2 cups (10 1/2 ounces/298 grams) granulated sugar
• 1 1/3 cups (5 1/3 ounces/151 grams) cake flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2/3 cup water
• 1/2 cup vegetable oil
• 4 teaspoons grated lemon zest plus 2 tablespoons juice (2 lemons)
• Red food coloring
• 8 tablespoons unsalted butter , softened but still cool
• 2 cups (8 ounces/227 grams) confectioners' sugar
• 8 ounces (227 grams) cream cheese , softened, cut into 8 pieces
• 3 tablespoons lemon juice
• 1 1/2 teaspoons vanilla extract
• 1 cup water
• 1 cup (7 ounces/198 grams) granulated sugar
• 1 large lemon , halved lengthwise, then cut crosswise into 1/4-inch-thick slices
• 3 tablespoons pink decorating sugar