Pink Lemonade Cake

pink lemonade cake ombre dessert

Marcus Nilsson

Makes 16
Prep 25 m
Bake 22 m

Ingredients

Cake

Frosting

Directions

Cake

  1. 1 of 3 Heat oven to 350 degrees . Coat four 8-inch round foil baking pans with nonstick spray. Line pan bottoms with parchment paper and coat with spray.
  2. 2 of 3 Whisk flour, baking powder and salt. In a large bowl, beat butter with sugar until light colored, about 2 minutes. Beat in eggs, one at a time, occasionally scraping down bowl. Beat in half the flour mixture, followed by all the milk mixture, lemon zest and lemon extract, then remaining flour mixture.
  3. 3 of 3 Measure a scant 1 1/2 cups batter into each of 3 bowls (leave remaining batter in mixing bowl). Tint 1 bowl of batter with 4 to 5 drops pink food coloring. Tint 2nd bowl with 3 drops pink and 1 drop yellow food coloring. Tint 3rd bowl with 2 drops yellow and 1 drop pink food coloring. Tint last bowl with 1 drop yellow food coloring. Spread each bowl of batter into a separate prepared pan. Bake 20 to 22 minutes, until cakes spring back lightly when pressed. Cool 10 minutes in pans on wire racks, then invert onto racks and remove paper. Cool completely.

Frosting

  1. 1 of 2 Have all ingredients at room temperature. Beat butter until smooth. Add confectioners' sugar and heavy cream; beat until fluffy and good spreading consistency. Beat in lemon zest and extract.
  2. 2 of 2 Place darkest pink layer on a cake stand and spread top with 1/2 cup frosting. Add next-lightest layer and spread top with 1/2 cup frosting. Stack remaining 2 layers with 1/2 cup frosting in between, then spread remaining frosting around side and top of cake. There won't be a lot of frosting; the idea is that cake layers should be visible through the thin frosting.
Nutrition Information for Pink Lemonade Cake
Servings Per Recipe: 16
Per Serving: