Pink Lemonade Cake

When life gives you lemons, make our Pink Lemonade Cake, a tender chiffon cake with lemony cream cheese frosting and a pretty-in-pink hue.

YIELD Makes one cake

TIME 2 hours, plus 4 hours cooling

Why This Recipe Works

Gather Your Ingredients

CAKE
FROSTING
PINK-SUGARED LEMON SLICES

Key Equipment

Key Equipment - Stand Mixers (Inexpensive)
Key Equipment - The Best Rasp-Style Graters
Key Equipment - All-Purpose Whisks

Instructions

1.

FOR THE CAKE: Adjust oven rack to lower-middle position and heat oven to 325 degrees. Using stand mixer fitted with whisk, whip egg whites and cream of tartar on medium-low speed until foamy, about 1 minute. Increase speed to medium-high and whip whites to soft, billowy mounds, about 1 minute. Gradually add 2 tablespoons sugar and whip until glossy, stiff peaks form, 2 to 3 minutes.

2.

Combine flour, remaining sugar, baking powder, and salt in large bowl. Whisk egg yolks, water, oil, lemon zest and juice, and 5 to 7 drops food coloring together in medium bowl until smooth. Whisk yolk mixture into flour mixture until smooth. Whisk one-third of whipped egg whites into batter, then gently fold in remaining whites in 2 additions until well combined. Pour mixture into ungreased 16-cup tube pan. Bake until skewer inserted in center comes out clean and cracks in cake appear dry, 55 to 65 minutes. Invert pan onto wire rack and let cake cool completely in pan, about 3 hours.

3.

FOR THE FROSTING: Using stand mixer fitted with paddle, beat butter and confectioners' sugar on medium-high speed until light and fluffy, about 3 minutes. Add cream cheese one piece at a time until no lumps remain. Add lemon juice, vanilla, and 3 to 4 drops food coloring, and mix until incorporated.

4.

FOR THE PINK-SUGARED LEMON SLICES: Combine water and granulated sugar in small saucepan over medium heat. Whisk constantly until sugar dissolves. Add lemon slices and bring to simmer. Remove from heat and allow syrup and lemon slices to cool completely, about 1 hour. Transfer lemon slices to wire rack to drain, about 5 minutes. Sprinkle both sides of lemon slices with decorating sugar.

5.

TO ASSEMBLE: Unmold cake onto plate and frost top and sides in even layer. Decorate along bottom edge with sugared lemon slices and serve.

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