Let me tell you, the Mile High Pink Lemonade Pound Cake is like sunshine on a plate! It’s not just any cake—it’s a delightful twist on the classic pound cake that’s bursting with the refreshing flavor of pink lemonade. I remember the first time I made it for a summer barbecue; I could hardly wait for everyone to take their first bite. The way it paired with the warm weather and laughter was just magical! The cake is incredibly moist and has this fantastic, zesty kick that makes it perfect for those sunny afternoons. Plus, it’s a showstopper with its gorgeous pink hue! Trust me, this cake will become your go-to summer dessert!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup unsalted butter, softened to room temperature
2 cups granulated sugar
4 large eggs
3 cups all-purpose flour, sifted
1 cup pink lemonade, either fresh or from concentrate
1 tablespoon lemon zest, freshly grated
1 teaspoon baking powder
1/2 teaspoon salt
How to Prepare the Mile High Pink Lemonade Pound Cake
Alright, let’s dive into making this fabulous cake! The Mile High Pink Lemonade Pound Cake is surprisingly easy to whip up, and I promise you’ll impress everyone with your baking skills! Just follow these steps, and you’ll have a delightful treat in no time.
First things first, preheat your oven to 350°F (175°C). This is super important—don’t skip it! You want that oven nice and warm when your batter goes in.
Next, grab a 10-inch bundt pan and grease it with butter or cooking spray, then sprinkle a little flour to coat it. This will help your cake slide right out later.
Now, in a mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. You’re looking for that heavenly consistency, so don’t rush this step!
Add the eggs one at a time, mixing well after each addition. This helps to incorporate air and gives your cake that lovely texture.
In another bowl, sift together the flour, baking powder, and salt. This step is key for a light cake—trust me, it makes a difference!
Gradually add the dry ingredients to the wet mixture, alternating with the pink lemonade. Start and end with the dry ingredients, mixing just until combined.
Finally, fold in the lemon zest for that extra zing!
Pour the batter into the prepared bundt pan and smooth the top. Pop it in the oven and bake for 60-70 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean.
Once baked, let it cool in the pan for about 10 minutes before inverting it onto a wire rack to cool completely. This is the hardest part—resist the urge to dig in right away!
Why You’ll Love This Recipe
Moist and flavorful: Seriously, each slice is like a burst of sunshine in your mouth!
Unique pink lemonade twist: It’s not your average pound cake; the pink lemonade adds a refreshing zing that’s simply irresistible.
Perfect for summer gatherings: This cake is a crowd-pleaser at barbecues, picnics, or just a sunny afternoon treat!
Easy to make: With straightforward steps, even novice bakers will feel like pros whipping this up.
Great for sharing: Trust me, everyone will want a piece, and it’s perfect for sharing with friends and family!
Tips for Success
To make sure your Mile High Pink Lemonade Pound Cake turns out absolutely perfect, here are some tried-and-true tips that I swear by. Trust me, these little tricks can make a big difference!
Room temperature ingredients: Make sure your butter and eggs are at room temperature before you start. This helps them blend together more smoothly and creates that light, fluffy texture we’re after.
Don’t overmix: When you combine the wet and dry ingredients, mix just until everything is combined. Overmixing can lead to a dense cake, and we want it to be airy and delicious!
Check your oven temperature: Ovens can be sneaky! If you have an oven thermometer, use it to ensure your oven is at the right temperature. This will help your cake bake evenly.
Timing is key: Start checking your cake around the 60-minute mark with a toothpick. If it comes out clean, you’re good to go! If it’s still wet, give it a few more minutes and check again.
Cooling is crucial: Allow your cake to cool in the pan for about 10 minutes before flipping it out. This helps it hold its shape and prevents it from breaking apart.
Follow these tips, and you’ll be well on your way to baking a stunning Mile High Pink Lemonade Pound Cake that everyone will rave about!
Storage & Reheating Instructions
Once you’ve made your delicious Mile High Pink Lemonade Pound Cake, you’ll want to keep it fresh for as long as possible! To store leftovers, simply wrap the cake tightly in plastic wrap or place it in an airtight container. It’ll stay good at room temperature for about 2-3 days, but if you want to keep it even longer, pop it in the fridge for up to a week.
If you decide to freeze it, go ahead and slice the cake first—this makes it super easy to grab a piece whenever the craving strikes! Just wrap each slice in plastic wrap and then in foil. It’ll last up to three months in the freezer. When you’re ready to enjoy, just let it thaw at room temperature or warm it up in the microwave for a few seconds. Yum!
FAQ Section
Can I use store-bought pink lemonade?
Absolutely! If you’re short on time or just want to keep things simple, store-bought pink lemonade works perfectly in this recipe. Just make sure to choose a brand that you enjoy drinking—trust me, it makes a difference in flavor. Whether you use it fresh or from concentrate, the cake will still be bursting with that delightful pink lemonade flavor!
Can I make this cake ahead of time?
You bet! The Mile High Pink Lemonade Pound Cake is great for making ahead of time. In fact, it actually tastes even better the next day as the flavors have a chance to meld together. Just bake it, let it cool completely, and then wrap it tightly in plastic wrap. You can store it at room temperature for a couple of days or in the fridge for up to a week. If you want to make it even further in advance, you can freeze it for up to three months. Just remember to slice it before freezing for easy thawing later!
Nutritional Information
Before we dive into the deliciousness of the Mile High Pink Lemonade Pound Cake, I want to share a quick note about the nutritional information. Keep in mind that these values can vary based on the specific ingredients and brands you use. The estimated nutrition per slice includes approximately 350 calories, 15g of fat, 3g of protein, and 50g of carbohydrates. It’s important to remember that while this cake is a treat, enjoying it in moderation is key! So go ahead, bake this lovely cake, and share it with your friends and family, knowing that it’s a delightful indulgence!
Final Thoughts
I can’t wait for you to try the Mile High Pink Lemonade Pound Cake! It’s such a fun and refreshing twist on a classic, and I just know you’re going to love it as much as I do. Whether you’re baking it for a special occasion or just to brighten up a regular day, this cake is sure to bring smiles all around. After you’ve tasted it, please come back and let me know how it turned out! I’d love to hear your thoughts, any tweaks you made, or even your favorite memories while baking it. Don’t forget to rate the recipe, too! Your feedback means the world to me, and it helps others discover this delightful treat. Happy baking!
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