Pink Lemonade Bundt Cake Recipe
This Pink Lemonade Bundt Cake Recipe would be an excellent addition to brunch or a fun and flavorful dessert.
Servings 12
Calories 372kcal
Equipment
Ingredients
- ½ Cup(s) softened unsalted butter
- 1 teaspoon salt
- 1 Cup(s) white granulated sugar
- ½ Cup(s) brown sugar
- 4 eggs
- ½ vegetable oil
- ½ Cup(s) lemon juice
- 1 teaspoon vanilla extract
- 2 ½ Cup(s) all purpose flour
- 1 Cup(s) milk
- Pink food dye
Lemon Glaze Ingredients:
- 2 Cup(s) powdered sugar
- ½ teaspoon vanilla extract
- 1 tablespoon lemon juice
- 2 tablespoons milk
- Pink food dye
Garnish Ingredients:
- Lemon zest
- Lemon slices optional
Instructions
- Preheat the oven to 350 degrees.
- Blend the butter in a mixing bowl.
- Add the white and brown sugar and blend.
- Add the 4 eggs and mix until combined.
- Add the lemon juice, vegetable oil, and vanilla extract.
- Add three drops of the pink food dye and mix. If you want a deeper pink coloring, add more.
- Add the flour and fold to combine.
- Pour in the milk and mix until the cake batter is smooth.
- Spray the bundt cake pan with nonstick cooking spray.
- Pour the batter into the prepared bundt pan and bake in the oven for 2-25 minutes, or until an inserted toothpick comes out clean.
- As the cake is baking, make the glaze. Add the vanilla, lemon juice, and milk to a bowl that has the powdered sugar already in it.
- Take the baked cake out of the oven and let it cool for 10 minutes. Flip the pan over and remove the cake.
- Pour the lemon glaze on top and then add your garnishes.
- Slice, and enjoy!
Nutrition
Serving: 1g | Calories: 372kcal | Carbohydrates: 64g | Protein: 6g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Cholesterol: 84mg | Sodium: 218mg | Fiber: 1g | Sugar: 44g
