Description
A moist and flavorful pound cake infused with pink lemonade.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 cup pink lemonade, fresh or concentrate
- 1 tablespoon lemon zest
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour a 10-inch bundt pan.
- In a mixing bowl, cream the butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Sift together flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with pink lemonade.
- Stir in lemon zest.
- Pour the batter into the prepared bundt pan.
- Bake for 60-70 minutes or until a toothpick comes out clean.
- Let cool in the pan for 10 minutes, then invert onto a wire rack.
Notes
- Store leftovers in an airtight container.
- This cake can be frozen for up to three months.
- Serve with a dusting of powdered sugar for garnish.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 80mg
Keywords: Mile High Pink Lemonade Pound Cake, lemon cake, pound cake, dessert