Pink Lemonade Rainbow Cake

Ingredients For Pink Lemonade Rainbow Cake:
Flour 2-1/4 cups
Baking powder 1 tbsp
Salt 1/2 tsp
Butter milk 1-1/4 cups
Egg whites 4
Sugar 1-1/2 cups
Grated lemon zest 2 tsp
Unsalted butter 8 tbsp
Lemon juice 1/2 tsp
Vanilla essence 1/2 tsp
Pink or red food colour few drops

Method:
Prepare 4 cake tins of 5 inches rings.
Preheat oven at 350 F Sift together flour, baking powder, salt.
In another bowl whisk together egg white and buttermilk.
Cream together butter, sugar, lemon juice, zest and vanilla essence until light and fluffy.
Beat in half the egg white & buttermilk mixture, add the flour mixture.
Repeat this with the remaining egg white/buttermilk mixture and flour mixture.
Whisk together to ensure all are incorporated.
Divide the batter amongst 4 bowls and add a few drops of pink colour in each to give different shades.
Divide the batter among the prepared cake pans.
Bake for about 30 minutes.

Lemonade Butter Cream Frosting:
In a large bowl beat butter, lemonade and zest at medium speed until combined.
Gradually add powdered sugar beating until smooth.
If you would like, add a drop of pink/ red food coloring to make the frosting pink as well.

Pink Lemonade Rainbow Cake by Kausar Z. Ahmed

The guest Kausar Z Ahmed is the owner of Kitchen Craft Studios.

Zarnak's wardrobe for this episode was sponsored by Mingle Mangle.