Pink Lemonade Cake

Name: Pink Lemonade Cake
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

Desserts or Baked Goods
Cakes
Great American Cakes

Appears in Cook's Country April/May 2013

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.

SERVES Makes one cake

TIME 2 hours, plus 4 hours cooling

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