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Pink Lemonade Cake



Adapted from Everyday Food Fresh Flavor Fast


Ingredients:
1 cup (2 sticks) unsalted butter, at room temperature, plus more for pans
3 cups all purpose flour, plus more for pan
3/4 cup buttermilk

Finely grated zest of two lemons
1 cup lemon juice (from 5 to 6 lemons)
1 1/2 teaspoons salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 cups sugar
5 large eggs, room temperature
Pink food dye gel (I used Wilton icing colors in Rose)
Lemon glaze (recipe below)



Directions:
Preheat oven to 350. Grease a flour a 10 cup bundt pan.

Combine buttermilk, lemon juice, and zest. In a bowl, whisk together flour, salt, baking powder and baking soda.

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.

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.
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.
Transfer cake to a plate or cake stand and pour the glaze over the cake. Let set, about 30 minutes.

Lemon glaze
2 cups confectioner’s sugar

3 to 4 tablespoons fresh lemon juice

Pink food dye gel

Mix together sugar and lemon juice in a bowl. Add more sugar or lemon juice as necessary to make glaze thick yet pourable. Stir in a tiny bit of food dye gel to get the desired shade of pink.

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