Description
A whimsical pound cake infused with the delightful tang of pink lemonade and a creamy, buttery texture.
Ingredients
Scale
- 1 1/2 cups unsalted butter, softened
- 2 1/2 cups sugar
- 5 large eggs (room temperature)
- 3 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup buttermilk
- 1/2 cup pink lemonade (concentrate or fresh)
- 2 tbsp lemon zest
- 1 tsp vanilla extract
- Pink food coloring (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease your bundt pan.
- Cream the softened unsalted butter and sugar together until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Whisk together the flour, baking powder, and salt in another bowl.
- Incorporate the dry mixture into the butter mixture, alternating with the buttermilk and pink lemonade.
- Stir in the lemon zest, vanilla extract, and food coloring.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 60-70 minutes or until a toothpick comes out clean.
- Cool in the pan for 10 minutes before transferring to a wire rack.
- Drizzle with pink lemonade glaze once cooled.
Notes
This cake can be made a day in advance. Keep it covered to maintain moisture.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 32g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 120mg
Keywords: Cake, Lemonade, Pound Cake, Dessert, Summer Treat