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.

INGREDIENTS

Makes one cake
CAKE

• 5 large eggs, separated
• 1 teaspoon cream of tartar
• 1 ½ cups (10 1/2 ounces) granulated sugar
• 1 ⅓ cups (5 1/3 ounces) 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 cool
• 2 cups (8 ounces) confectioners' sugar
• 8 ounces cream cheese, softened, cut into 8 pieces
• 3 tablespoons lemon juice
• 1 ½ teaspoons vanilla extract
• Red food coloring

PINK-SUGARED LEMON SLICES

• 1 cup water
• 1 cup (7 ounces) granulated sugar
• 1 large lemon, halved lengthwise, then cut crosswise into 1/4-inch-thick slices
• 3 tablespoons pink decorating sugar

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. ......................

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