Pink Lemonade Cake | America's Test Kitchen

Name: Pink Lemonade Cake | America's Test Kitchen
Total time: 360 min
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

www.americastestkitchen.com

Pink Lemonade Cake combines zesty lemon flavor with a hint of raspberry for a unique, refreshing dessert that's a hit at any gathering.

Keywords

Desserts or Baked Goods
Cakes

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