Pink Lemonade Pound Cake

Here’s a delicious and vibrant recipe for Pink Lemonade Pound Cake – sweet, tangy, and perfect for summer!

🍋 Pink Lemonade Pound Cake

Ingredients:

For the Cake:

• 1 cup (2 sticks) unsalted butter, softened

• 2 cups granulated sugar

• 4 large eggs

• 3 cups all-purpose flour

• ½ tsp baking soda

• ½ tsp salt

• ¾ cup milk

• ¼ cup frozen pink lemonade concentrate, thawed

• 1 tbsp lemon zest

• 1 tsp vanilla extract

• Optional: a few drops of pink food coloring for a brighter hue

For the Pink Lemonade Glaze:

• 1 cup powdered sugar

• 2–3 tbsp pink lemonade concentrate

• Optional: lemon zest or a touch of pink food coloring for flair

Instructions:

1. Preheat Oven:
   Preheat oven to 325°F (165°C). Grease and flour a 10-inch bundt or loaf pan.

2. Cream Butter & Sugar:
   In a large bowl, beat butter and sugar until light and fluffy (about 3–5 minutes).

3. Add Eggs:
   Beat in the eggs, one at a time, making sure each is fully incorporated.

4. Combine Dry Ingredients:
   In a separate bowl, whisk together flour, baking soda, and salt.

5. Mix Wet Ingredients:
   In a small bowl, stir together milk, pink lemonade concentrate, lemon zest, vanilla, and food coloring if using.

6. Combine All:
   Alternately add dry and wet ingredients to the butter mixture, beginning and ending with dry. Mix just until smooth.

7. Bake:
   Pour batter into prepared pan. Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.

8. Cool:
   Let cake cool in the pan for 10–15 minutes, then turn out onto a wire rack to cool completely.

9. Glaze:
   Mix powdered sugar with pink lemonade concentrate to make a thick glaze. Drizzle over the cooled cake and top with lemon zest if desired.