LA PANADERíA'S MEXICAN PINK CAKE RECIPE - (4/5)

Steps:

• Preheat oven to 350ºF. Spray or oil a 9x9-inch pan (for a thicker cake) or a 9x13-inch pan (for a thin cake), set aside. CAKE: In one bowl, combine the cake flour, baking powder and salt. Stir to combine, set aside. In another bowl, cream together the sugar, eggs, oil and vanilla until creamy. Add in the lemon zest, if using. While the mixer is running, alternate adding some flour, then some milk until batter is smooth. Pour into prepared pan and bake for 22 to 25 minutes or until knife comes out clean from center of cake. If you over bake, it will be dry. Remove from oven and let cool. FROSTING: Once cake has cooled, prepare frosting. In a large bowl, whisk together the powdered sugar, butter, milk and vanilla. Add the food coloring and stir until well combined. Frost the cake in the pan and add sprinkles. The frosting will firm up as it sets.