Name: Pink Lemonade Pound Cake
Prep time: 10 min
Cook time: 10 min
Yield: 8
Ingredients: Cooking spray -; 1 1/2 (300 g.) granulated sugar -; 1 c. (2 sticks; 225 g.) butter, room temperature -; 2 tbsp. finely grated lemon zest -; 4 large eggs -; 1 tsp. pure vanilla extract -; 3/4 tsp. baking powder -; 3/4 tsp. kosher salt -; 2 c. (240 g.) all-purpose flour -; 3/4 (175 ml.) whole milk -; 1/2 c. fresh lemon juice (from about 3 large lemons), divided -; 12 (or more) drops pink or magenta gel food coloring -; 2 c. (450 g.) powdered sugar -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Pink Lemonade Pound Cake

1. Cooking spray -

2. 1 1/2 (300 g.) granulated sugar -

3. 1 c. (2 sticks; 225 g.) butter, room temperature -

4. 2 tbsp. finely grated lemon zest -

5. 4 large eggs -

6. 1 tsp. pure vanilla extract -

7. 3/4 tsp. baking powder -

8. 3/4 tsp. kosher salt -

9. 2 c. (240 g.) all-purpose flour -

10. 3/4 (175 ml.) whole milk -

11. 1/2 c. fresh lemon juice (from about 3 large lemons), divided -

12. 12 (or more) drops pink or magenta gel food coloring -

13. 2 c. (450 g.) powdered sugar -

How to cook deliciously - Pink Lemonade Pound Cake

1. Stage

Preheat oven to 350°. Grease a 9"-by-5" loaf pan with cooking spray and line with parchment paper, leaving an overhang on 2 long sides. Grease parchment with cooking spray.

2. Stage

In a large bowl, using an electric mixer on high speed, beat granulated sugar, butter, and lemon zest until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla, baking powder, and salt until well combined. Add flour and beat on low speed, scraping down sides of bowl with a spatula, until no dry streaks remain. With the mixer running, slowly pour milk and 5 tablespoons lemon juice into batter and beat until just combined.

3. Stage

Transfer 1 1/2 cups batter to a medium bowl and stir in 8 to 15 drops food coloring, until batter is your desired pink hue. Spoon half of plain batter into prepared pan; spread pink batter over top. Spread pink batter with remaining plain batter; smooth top with spatula.

4. Stage

Bake until a tester inserted into the center comes out clean, 1 hour 10 minutes to 1 hour 25 minutes, tenting with foil during the last 20 minutes if necessary to prevent top from browning too fast. Let cool 15 minutes, then use parchment overhang to lift loaf out of pan and let cool completely on a wire rack.

5. Stage

In a medium bowl, whisk powdered sugar and 2 tablespoons lemon juice. Add 4 drops food coloring, then add remaining 1 tablespoon lemon juice one drop at a time, whisking to combine after each addition, until glaze is a very thick lava consistency.

6. Stage

Spoon glaze over cooled cake and let set 15 minutes before slicing.