Pink Lemonade Cake

To make a white lemon cake, simply add 2 tablespoons lemon zest to a white cake mix, or go to LHJ.com/lemonadecake for our homemade recipe. Get the candied lemon zest recipe at LHJ.com/lemonzest.


Pink Lemonade Cake

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Servings: 10
Total Time: 2 hrs
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Ingredients
    For the Cake:
    • 3/4  cup 
      sugar
    • 3   tablespoons 
      cornstarch
    • 1/4  teaspoon 
      salt
    • 1/2  cup 
      cranberry juice cocktail
    • 3   tablespoons 
      fresh lemon juice
    • 1   
      large egg plus 2 large egg yolks
    • 3   
      red food coloring
    • 2   
      8-inch white lemon cake layers
    For the Frosting:
    • 1   cup 
      plus 2 tablespoons sugar
    • 1/4  cup 
      fresh lemon juice
    • 1   tablespoon 
      light corn syrup
    • 4   
      large egg whites
    • 3   
      red food coloring
    •  
      Candied Lemon Zest
    Candied Lemon Zest
    • 2   
      lemons
    • 1/2  cup 
      sugar
    • 1/2  cup 
      water

    Directions
    1.
    To make the lemon curd filling, combine sugar, cornstarch, salt, cranberry juice, lemon juice, egg and yolks in a medium heavy saucepan. Cook over medium heat, whisking constantly, until the mixture becomes very thick, 5 to 7 minutes. Continue to cook and stir until the mixture boils, then stir for 30 seconds more. Transfer to a bowl over an ice bath to cool; add food coloring. Stir occasionally until completely cool, then cover with plastic wrap, pressing it onto the surface to prevent a skin from forming, and store in the fridge (filling can be made up to a day in advance and stored in the fridge).
    2.
    Trim domed tops from cakes and place one on a serving platter; spread cold lemon filling over the surface 1/2 inch from the edge. Top with second cake and place in the fridge while preparing frosting.
    3.
    To make the frosting, combine 1 cup sugar, lemon juice and corn syrup in a small heavy saucepan over medium-high heat. Stir until sugar dissolves; remove spoon. Brush insides of pan with a wet pastry brush to remove any sugar crystals and place a candy thermometer into the mixture. Boil (do not stir) until the syrup registers 230 degrees Fahrenheit, about 2 minutes. While the syrup cooks, whisk the egg whites and remaining 2 tablespoons sugar with an electric mixer until soft peaks form. With the mixer on low speed, pour the sugar mixture into the egg whites in a slow, steady stream. Increase speed to high and beat until the mixture is thick and glossy, 5 minutes. Tint frosting with food coloring, then frost cake immediately. Garnish with Candied Lemon Zest.
    Candied Lemon Zest
    1.
    With a sharp vegetable peeler, cut long strips of zest from lemons, being sure not to take any of the bitter white pith. Slice the strips into 1/8-inch long strands.
    2.
    Bring sugar and water to a boil in a small saucepan; add the zest and simmer until translucent, about 20 minutes. Remove from heat and let cool in the syrup.
    3.
    Strain zest and use for garnish. Use the syrup for drinks on pancakes. You can refrigerate both for two weeks.

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