Baking Lesson #1

Pink Lemonade Bundt Cake

I of course found this recipe on Pinterest and I knew I had to try it out. The actual recipe from Sugar Baby Aprons was a mess though. It told you to add food coloring after you had already frosted the cake!!! So I am going to rewrite the recipe for you here.

Pink Lemonade Pound Cake

Ingredients:
1 (18.25 ounce) package lemon cake mix
1 (3 ounce) package instant lemon pudding mix
4 eggs
1/3 cup vegetable oil
1/2 cup milk
1/2 cup pink lemonade concentrate
4 drops pink or red food color, optional

Bottom Glaze:
1 cup frozen pink lemonade concentrate, thawed
1/2 cup white sugar

Top Glaze:

1/4 cup butter

2 cups powered sugar

2 tablespoons of cream (actually more then this)

1/2 teaspoon of vanilla flavoring
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Recipe
1) Preheat oven to 350. Grease and flour one 10-inch tube pan or
bundt pan.

2) Combine the cake mix, lemon pudding mix, eggs, vegetable oil, 1/2
cup lemon concentrate and the milk. Mix until smooth. Pour the batter
into the prepared pan.

3) Bake at 350 for 50 minutes to 1 hour. If your oven runs hot be
sure to adjust accordingly!

Remove from oven and prick cake all over with a fork. Immediately
pour lemonade glaze over the bottom of the cake. This lets it soak into the cake and be extra moist

Let cake stand in pan until almost cool.

BOTTOM LEMONADE GLAZE:
Combine the remaining thawed frozen lemonade and the white sugar. Mix
thoroughly and pour over still warm cake.

 

TOP LEMONADE GLAZE: 
1. Melt 1/4 cup of butter in a saucepan or microwave. 2. Sift 2 cups of powdered sugar into a medium size bowl. 3. Add the melted butter to the powdered sugar. 4. Add 2 tablespoons of cream. 5. If desired either add 1/4 teaspoon of almond extract or 1/2 teaspoon of vanilla for flavor. 6. Beat until smooth and creamy adding a little more milk if necessary. 7. Add Pink food coloring. 8.  Drizzle over a cooled cake.


So there it is, although I recommend not using the top glaze at all. (It does cut down on the tartness of the cake though). The recipe is not like what it is supposed to look like. I kept having to add cream to make it spreadable. I don't know how they made 2 tablespoons work for them. I might also recommend for the next time making double the glaze and pouring some on top of the cake as well.

For now, I am going to enjoy mine with a nice refreshing glass of pink lemonade on my pretty pink bistro table and pretend I am in Paris! Au Revoir!!

xoxo, am&a lynn ♥