Refreshing & Delicious Pink Lemonade Pound Cake

If you’re looking for a novel dessert idea to try out, this pink lemonade pound cake is the perfect choice. The cake is just the right amount of sweet, zesty, and colorful. This cake is perfect for many occasions like Mother’s Day, bridal showers, baby showers, afternoon tea parties, and everything in between. Even though it’s seriously impressive, this cake is surprisingly easy to make. Best of all, the pink color is customizable. If you prefer no food coloring, just leave it out, but if you want a totally pink-ified cake, then have at it.

What You Need

300 g granulated sugar

225 g butter at room temperature

2 tablespoons grated lemon zest

4 large eggs

1 teaspoon vanilla extract

3/4 teaspoon baking powder

3/4 teaspoon kosher salt

240 g AP flour

175 ml milk

1/2 cup lemon juice, divided

12 drops (or more/less) pink gel food coloring

450 g powdered sugar

What To Do

Preheat your oven to 350 degrees C. Grease a loaf pan (or budnt pan) with cooking spray and line with parchment paper (unless using bundt). Grease the parchment with cooking spray as well.

In a bowl, using a hand or stand mixer, beat the sugar, butter, and lemon zest together until the mixture becomes fluffy and light. Add in the eggs one at a time, incorporating each egg fully before adding the next. Mix in the vanilla, baking powder, and salt until fully mixed.

Next, add in the flour and beat on low speed, stopping to scrape down the sides every once in a while until there are no more dry streaks. Without stopping the mixer, slowly add in the milk and 5 tablespoons of the lemon juice. Mix until just combined.

Add 1 1/2 cups of the batter to a medium bowl and mix in8 to 15 drops of food coloring until you’ve reached your desired hue. Add half of the plain batter into your cake pan. Next, add the pink batter over that layer. Lastly, add the last bit of the plain batter and smooth on top using an offset spatula.

Bake the cake until a tester comes out clean, which should take about 1 hour 10 minutes to 1 hour 25 minutes. If you notice the cake is browning too much on top, use some aluminum foil to tent the cake to prevent more color.

Let the cake cool for 15 minutes before removing it from the pan. Allow the cake to cool completely on a wire rack before glazing.

For the glaze, mix together the powdered sugar and 2 tablespoons of lemon juice. Mix in 4 drops of food coloring (or however much you want) and then add in lemon juice, 1 tablespoon at a time until you’ve reached your desired consistency. It should look a bit like lava.

Once the cake has completely cooled, spoon the glaze over it. Allow the glaze to harden for about 15 minutes and then enjoy!