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Irresistible Pink Lemonade Pound Cake: A Sweet Summer Treat

Indulge in the refreshing taste of Irresistible Pink Lemonade Pound Cake, a perfect summer dessert.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Can substitute with almond flour for gluten-free.
  • 1 cup Sugar Substitute for lower sugar version.
  • 2 teaspoons Baking Powder Ensure it's fresh for best results.
  • 1/2 teaspoons Salt Do not omit for flavor.
  • 1 cup Unsalted Butter Softened to room temperature.
  • 4 large Eggs Recommended for consistent results.
  • 1 cup Pink Lemonade Concentrate Choose high-quality concentrate.
  • 1 tablespoon Lemon Zest Use fresh for maximum aroma.
For the Glaze (optional)
  • 1 cup Powdered Sugar Omit for less sweet cake.

Equipment

  • Loaf pan
  • Mixing bowls
  • Whisk
  • Electric Mixer

Method
 

Steps to Follow
  1. Preheat Oven: Set your oven to 350°F (175°C) and grease a loaf pan.
  2. Mix Dry Ingredients: Whisk together flour, baking powder, and salt in a bowl.
  3. Cream Butter and Sugar: Beat butter and sugar until light and fluffy, then add lemon zest.
  4. Incorporate Eggs: Add eggs one at a time, mixing well after each.
  5. Combine Wet Ingredients: Mix in pink lemonade concentrate, then fold in dry ingredients.
  6. Bake: Pour batter into the loaf pan and bake for 50-60 minutes.
  7. Cool: Cool in the pan for 10 minutes before transferring to a wire rack.

Notes

For best results, ensure all ingredients are room temperature and avoid over-mixing the batter.