Instructions:
In a large bowl, cream together sugar and butter until light and fluffy. Add egg whites, one at a time, beating well after each addition.
Combine milk, pink lemonade concentrate, lemon zest, and vanilla extract in a small bowl.
Gradually add the dry ingredients to the butter mixture, alternating with the milk mixture, beginning and
ending with the dry ingredients. Mix until well combined. Add pink food coloring if needed to achieve the desired shade of pink.
Divide the batter evenly among the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
In a large bowl, beat together the cream and powdered sugar until stiff peaks form. Place one layer of cake on a serving plate and spread with a layer of whipped cream.
Repeat with the remaining layers. Spread the top and sides of the cake with the remaining whipped cream.
Garnish with lemon slices before serving.
Preparation time: 20 minutes | Cooking time: 30 minutes | Total time: 50 minutes
Kcal: 350 kcal per slice Servings: 12 servings
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