Pink Lemonade Bundt Cake Recipe
Sweet tangy moist cake with the perfect crumb and a pink hue.
Servings: 12
Ingredients
- ½ cup unsalted butter softened
- 1 teaspoon salt
- 1 cup white granulated sugar
- ½ cup brown sugar
- 4 eggs
- ½ oil
- ½ cup lemon juice
- zest of 2 lemons
- 2 teaspoon vanilla extract
- 2 ½ cups all purpose flour
- 1 cup milk
- 5 drops pink food coloring
- Lemon Glaze
- 2 cups powdered sugar
- ½ teaspoon vanilla extract
- 1 tablespoon lemon juice
- zest of one lemon
- 2 tablespoons milk
- Garnish
- Lemon zest
Instructions
- Preheat the oven to 350 degrees fahrenheit.
- In a large mixing bowl blend the softened butter with a whisk or hand mixer
- Add the brown sugar and white sugar and blend together.
- Next add the 4 eggs and mix until combined.
- Mix in the rest of the wet ingredients of lemon juice, lemon zest, vanilla, and vegetable oil.
- At this point add in about 3 drops of pink dye and mix together. Add more if necessary for a deeper pink color.
- Add in the flour and fold together until combined.
- Lastly pour in the milk and mix together until smooth.
- Prep the bundt cake by spraying it with baking spray or coating in oil.
- Pour into the bundt cake and bake in the oven for 20-25 minutes or until a toothpick comes out clean when stuck into the cake.
- While the cake is baking, for the glaze, add the lemon juice, zest, vanilla and milk to another bowl with the powdered sugar in it.
- Removed from the oven and let cool for about 10 minutes before flipping the pan over and releasing the cake from it.
- Pour the glaze over the cake and top with some lemon zest for garnish.