How To Make A Gradient Pink Lemonade Cake

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative.

Beat 1 cup of room temperature softened butter with a stand mixer or hand mixer until fluffy.

Add 2 cups of sugar and the zest of 1 lemon to the butter while mixing.

Add 2 packs of instant pink lemonade to the mixture and continue mixing.

After about 6 minutes of beating, add 4 egg yolks one at a time while mixing.

In a separate bowl, combine 1 cup of milk with 1 teaspoon of vanilla extract.

Gradually mix in 3 cups of self-rising flour into the creamed mixture, alternating with the milk mixture.

Divide the batter into four portions for coloring.

Dye the portions in gradient colors from white to dark pink.

Whip the reserved 4 egg whites to soft peaks and divide into four parts.

Fold the whipped egg whites into each portion of colored batter to make it light and fluffy.

Cooking Techniques

Equipment Needed

Allergens