Pink Lemonade Cake 
This Pink Lemonade Cake is a must-try for all dessert lovers! Tangy, sweet, and oh-so-pretty, it’s perfect for summer gatherings or anytime you want a vibrant and refreshing treat.
Ingredients:
2 1/2 cups all-purpose flour 
2 1/2 teaspoons baking powder
1/2 teaspoon salt 
1 1/2 cups granulated sugar 
1/2 cup unsalted butter, softened 
4 large egg whites 
1 cup milk 
1/2 cup frozen pink lemonade concentrate, thawed 
1 tablespoon lemon zest
1 teaspoon vanilla extract 
Pink food coloring (optional) 
2 cups heavy cream 
1/4 cup powdered sugar
Lemon slices for garnish
Instructions:
Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, cream together the sugar and butter until light and fluffy. Add the egg whites one at a time, beating well after each addition.
Combine the milk, pink lemonade concentrate, lemon zest, and vanilla extract in a small bowl.
Gradually add the dry ingredients to the butter mixture, alternating with the milk mixture, beginning and ending with the dry ingredients. Mix until just combined. If desired, add pink food coloring to achieve the desired shade of pink.
Divide the batter evenly among the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
In a large bowl, beat the heavy cream and powdered sugar together until stiff peaks form.
Place one cake layer on a serving plate and spread with a layer of whipped cream. Repeat with the remaining layers. Frost the top and sides of the cake with the remaining whipped cream.
Garnish with lemon slices before serving.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes
Kcal: 350 kcal per slice | Servings: 12 servings
