Cake

1. Preheat oven to 350°
2. Spray 3, 8″ cake pans generously with baking spray, set aside
3. In bowl of stand mixer, mix on low speed flour, sugar baking powder and salt together until combined. Make a well in the center of the dry ingredients and add in the egg yolks, oil, pink lemonade and 2-3 drops of food coloring if desired. Beat mixture on medium high for 3 minutes, scraping sides as needed.
4. In a separate mixing bowl combine egg whites and cream of tartar and beat on high speed until stiff peaks form, will take a few minutes.
5. Fold egg whites into the cake batter and divide equally into the 3 prepared pans.
6. Bake for 15-20 minutes until centers spring back to touch.
7. Cool in pans for 10 minutes and then remove from pans and transfer to wire rack to cool completely.

Frosting

1. Beat butter until smooth and creamy. Slowly add in powdered sugar and pink lemonade, alternating back and forth until everything is mixed in.
2. Add in the zest and 1-2 drops of food coloring, if desired. Mix until creamy and desired consistency is reached. Feel free to add more powdered sugar or lemonade to get desired consistency. *Hint, the more pink lemonade you add, the more the frosting will appear “curdled”, so to amp up the tartness, if desired, add more zest.
3. Spread the frosting on the layers and the outside of the cake.