Pink Lemonade Cake
"Pink lemonade is a summertime staple for many, and it inspires this cake...."
INGREDIENTS
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1 2 3/4 cups (11 ounces) Queen Guinevere Cake Flour or King Arthur Unbleached Cake Flour Blend
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1 1 3/4 cups granulated sugar
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1 2 teaspoons baking powder
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1 3/4 teaspoon salt
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1 3 tablespoons Cake Enhancer, optional, for freshness and moist texture
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1 3/4 cup (12 tablespoons) soft unsalted butter
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1 4 large egg whites
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1 1 large egg
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1 1/2 cup freshly squeezed lemon juice (from about 2 large lemons)
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1 1 cup milk
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1 2 to 5 drops pink or red food gel or coloring
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1 3/4 cup (12 tablespoons) soft unsalted butter
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1 pinch of salt
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1 1 tablespoon meringue powder, optional, for stability
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1 1/4 cup lemon juice fruit powder
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1 4 cups glazing or confectioners' sugar
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1 2 to 3 tablespoons milk
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1 *Don't have lemon juice powder? Substitute freshly squeezed lemon juice for the milk.
•
1 2 3/4 cups (11 ounces) Queen Guinevere Cake Flour or King Arthur Unbleached Cake Flour Blend
•
1 1 3/4 cups granulated sugar
•
1 2 teaspoons baking powder
•
1 3/4 teaspoon salt
•
1 3 tablespoons Cake Enhancer, optional, for freshness and moist texture
•
1 3/4 cup (12 tablespoons) soft unsalted butter
•
1 4 large egg whites
•
1 1 large egg
•
1 1/2 cup freshly squeezed lemon juice (from about 2 large lemons)
•
1 1 cup milk
•
1 2 to 5 drops pink or red food gel or coloring
•
1 3/4 cup (12 tablespoons) soft unsalted butter
•
1 pinch of salt
•
1 1 tablespoon meringue powder, optional, for stability
•
1 1/4 cup lemon juice fruit powder
•
1 4 cups glazing or confectioners' sugar
•
1 2 to 3 tablespoons milk
•
1 *Don't have lemon juice powder? Substitute freshly squeezed lemon juice for the milk.
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