La Panadería’s Mexican Pink Cake

• Produce

  • 1 Lemon zested

• Refrigerated

  • 3 Eggs

• Baking & Spices

  • 2 tsp Baking powder
  • 2 1/2 cups Cake flour
  • 1 Candy sprinkles
  • 3 cups Confectioners' sugar
  • 2 drops Food coloring, red
  • 1 pinch Salt
  • 1 cup Sugar
  • 1/2 tsp Vanilla

• Oils & Vinegars

  • 1/2 cup Oil

• Dairy

  • 3 tbsp Butter
  • 1 3/16 cup Milk

• Other

  • 1 teaspoon vanilla bean paste or extract

Found on hispanickitchen.com