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Pink Lemonade Pound Cake: The Best Sweet & Tangy Treat at Home

Pink Lemonade Pound Cake
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A delightful twist on traditional pound cake, infused with the refreshing flavor of pink lemonade.

Ingredients

Scale
  • 1 cup butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 3 cups all-purpose flour
  • 1 cup pink lemonade concentrate
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. In a mixing bowl, cream together the butter and sugar until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition.
  4. In another bowl, combine the flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet mixture, alternating with the pink lemonade concentrate.
  6. Stir in the vanilla extract.
  7. Pour the batter into a prepared bundt pan and smooth the top.
  8. Bake for 60-70 minutes or until a toothpick inserted in the center comes out clean.
  9. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

  • For extra flavor, you can drizzle a pink lemonade glaze over the cooled cake.
  • Store any leftovers in an airtight container.

Nutrition

Keywords: Pink Lemonade Pound Cake, dessert, sweet treat, tangy cake

Find it online: https://www.easypeasyplate.com/pink-lemonade-pound-cake-the-best-sweet-tangy-treat-at-home/