Name: Pink Lemonade Cake
Total time: 6 h
Yield: Makes one cake
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; Red food coloring; 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

Pink Lemonade Cake

By America's Test Kitchen

Published on March 19, 2013

Time

2 hours, plus 4 hours cooling

Yield

Makes one cake

Ingredients

CAKE

5 large eggs, separated1 teaspoon cream of tartar 1 ½ cups (10 ½ ounces/298 grams) granulated sugar 1 ⅓ cups (5 ⅓ ounces/151 grams) cake flour 2 teaspoons baking powder ½ teaspoon salt ⅔ cup water ½ cup vegetable oil 4 teaspoons grated lemon zest plus 2 tablespoons juice (2 lemons)Red food coloring

FROSTING

8 tablespoons unsalted butter, softened but still cool2 cups (8 ounces/227 grams) confectioners' sugar 8 ounces (227 grams) cream cheese, softened, cut into 8 pieces3 tablespoons lemon juice 1 ½ teaspoons vanilla extract Red food coloring

PINK-SUGARED LEMON SLICES

1 cup water 1 cup (7 ounces/198 grams) granulated sugar 1 large lemon, halved lengthwise, then cut crosswise into ¼-inch-thick slices3 tablespoons pink decorating sugar

Instructions

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.

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.

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.

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.

to assemble

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