Dessertscarlsbadcravings
Pink Lemonade Pound Cake
Rich, buttery, tender Pink Lemonade Pound Cake smothered with delectable tangy Lemon Buttercream frosting is wonderfully delicious and perfect for birthday parties, baby showers and Labor Day! You can even leave out the red food coloring for simple Lemonade Pound Cake for every occasion!
👥 12 Servings⏱️ Prep & Cook: 1h 55m⏳ Prep: 30 min🔥 Cook: 1h 25m👤 Jen📖 carlsbadcravings
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- saucepan
- whisk
📝 Preparation Steps
1
Pink Lemonade Pound Cake
2
Preheat oven to 325 degrees F and generously spray all surfaces of a 16 cup nonstick angel food cake pan with nonstick cooking spray WITH FLOUR*, OR grease and flour the inside. Set aside.
3
Sift the 3 cups of flour, baking soda and salt into a medium bowl and set aside.
4
Using an electric mixer, beat the butter until creamy then add sugar and beat until fluffy, scraping sides down as needed, about ⏱️ 7 minutes (beating the full ⏱️ 7 minutes results in a fluffier cake). Add food coloring and mix until combined. Add eggs, one at a time, beating until just the yellow disappears after each egg. Stir in sour cream and vanilla extract just until combined.
butter, softened1 cupunsalted butter (softened**)8 tablespoonsgranulated sugar3 cupssugar, divided1 cupPowdered sugar2 cupslarge eggs (at room temperature)5vanilla extract2 teaspoonsteaspoons vanilla extract1 1/2
5
Mix milk and lemon juice together.
cup lemon juice1/4lemon juice3 tablespoons
6
With mixer running on low, gradually add flour mixture to butter mixture in thirds, alternately with milk/lemon juice mixture in between each third. Beat on low until just combined.
butter, softened1 cupunsalted butter (softened**)8 tablespoonscup lemon juice1/4lemon juice3 tablespoons
7
Spoon batter into prepared pan, smooth top and tap pan on counter a few times to release air bubbles.
8
Bake until a wood pick inserted near the center of cake comes out clean, 80 – ⏱️ 90 minutes, taking care not to overbake (overbaked cakes are not as moist).
9
Let cake cool in pan for ⏱️ 20 minutes then remove from pan, and let cool completely on a wire rack.
10
Candied Lemon Slices
11
Combine 3/4 cup sugar and water in small saucepan over medium heat. Whisk constantly until sugar dissolves. Add lemon slices and bring to a simmer for ⏱️ 15 seconds. Remove from heat and let sugar and lemon slices cool completely, about ⏱️ 45 minutes.
granulated sugar3 cupssugar, divided1 cupPowdered sugar2 cups
12
Transfer lemon slices to wire rack to drain, about ⏱️ 5 minutes. Sprinkle both sides with remaining sugar. Generously sprinkle top sides with pink sprinkles.
granulated sugar3 cupssugar, divided1 cupPowdered sugar2 cupsPink sprinkles
13
Lemonade Frosting
14
Beat butter and sugar with handled mixer at medium-high speed until light and fluffy, about ⏱️ 2 minutes. Add cream cheese, 1 piece at a time, beating thoroughly after each addition.
butter, softened1 cupunsalted butter (softened**)8 tablespoonsgranulated sugar3 cupssugar, divided1 cupPowdered sugar2 cups
15
Add lemon juice, vanilla and red food coloring and beat to combine.
cup lemon juice1/4lemon juice3 tablespoons
16
Evenly spread frosting over top and sides of cake. Sprinkle with pink sprinkles and place lemon slices along bottom edge of cake (optional).
Pink sprinkles
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