Pink Lemonade Pound Cake For a Citrus #SundaySupper
 
Prep time
Cook time
Total time
 
Sweet and tangy lemon pound cake, perfect for picnics or parties, and it's pink!
Author:
Recipe type: Dessert
Cuisine: American
Ingredients
  • Cake
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 3 cups all purpose flour
  • 1 cup buttermilk
  • Finely grated zest of two lemons
  • 1 cup lemon juice
  • 1½ teaspoons salt
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1¾ cups sugar
  • ¼ cup red sanding sugar
  • 5 large eggs, room temperature
  • Glaze
  • ½ cup Wilton candy melts pink/vanilla flavored
  • ½ teaspoon lemon extract
Instructions
  1. Cake
  2. Preheat oven to 350 degrees F.
  3. Spray 10 cup bundt pan with Pam for Baking and dust with plain breadcrumbs.
  4. In large measuring cup, combine buttermilk, lemon juice, and zest.
  5. In a large bowl, combine flour, salt, baking powder and baking soda.
  6. With an electric mixer on medium-high speed, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating until incorporated after each addition. Scrape down bowl as needed.
  7. Reduce speed to low. Add flour mixture in three additions, alternating with buttermilk and beginning and ending with flour. Add just a touch of food dye gel (a tiny bit goes a long way!) and beat until just combined.
  8. Pour batter into prepared pan, and bake until a toothpick inserted in the center comes out clean, 50 – 60 minutes. Cool 15 minutes in pan, then turn out onto a rack to cool completely.
  9. Icing/Glaze
  10. Microwave candy melts according to bag directions
  11. Add lemon extract to melted candy and stir thoroughly.
  12. Transfer cake to a plate/cake stand and ice cake.
  13. Let set about 30 minutes until icing sets, serve.
Recipe by In The Kitchen With KP at https://www.inthekitchenwithkp.com/recipes/pink-lemonade-pound-cake-for-a-citrus-sundaysupper