Ingredients:
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup granulated sugar
1/2 cup unsalted butter, softened
4 large egg whites
1 cup of milk
1/2 cup frozen pink lemonade concentrate, thawed
1 tablespoon lemon zest
1 teaspoon vanilla extract
Pink food coloring (optional)
2 cups thick cream
1/4 cup powdered sugar
Lemon slices to decorate

1️⃣ Preheat oven to 350 F (175 C). Grease and flour three 8-inch round cake pans.
2️⃣ In a medium bowl, whisk together the flour, baking powder and salt. Keep.
3️⃣ In a large bowl, beat the sugar and butter until light and bubbly. Add the egg whites one by one, beating well after each addition.
4️⃣ In a small bowl, mix the milk, pink lemonade concentrate, lemon zest and vanilla extract.
5️⃣ Gradually add the dry ingredients to the butter mixture, alternating with the milk mixture, starting and ending with the dry ingredients. Mix until a homogeneous mixture is obtained. If desired, add pink food coloring to get the desired shade of pink.
6️⃣ Distribute the dough evenly into the prepared molds. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.
7️⃣ In a large bowl, beat the cream and icing sugar until stiff peaks form.
8️⃣ Place a layer of cake on a serving plate and cover it with a layer of whipped cream. Repeat the operation with the other layers. Frost the top and sides of the cake with the rest of the whipped cream.