Delightful Pink Lemonade Pound Cake for Sweet Celebrations

This Pink Lemonade Pound Cake combines citrusy flavor with a stunning pink hue for an unforgettable dessert experience.

Prep Time 15

Cook Time 1

Cooling Time 30

Total Time 1 45

Course Dessert

Cuisine American

Servings 12 slices

Calories 320 kcal

1 cooking spray Cooking Spray Helps prevent sticking; non-stick spray or butter are great alternatives.
2 cups Granulated Sugar Adds sweetness and structural integrity.
1 cup Butter Essential for richness and moisture.
2 tablespoons Lemon Zest Always use fresh zest for the best results.
4 large Large Eggs Use an egg substitute for a vegan version.
2 teaspoons Vanilla Extract Enhances the cake’s citrus notes.
2 teaspoons Baking Powder Gives the cake a light rise.
1 teaspoon Kosher Salt Enhances sweetness and flavors.
2 cups All-Purpose Flour Provides structure.
1 cup Whole Milk Non-dairy milk is a good alternative.
1/4 cup Fresh Lemon Juice Balances sweetness, boosting the citrus flavor.
1 tablespoon Gel Food Coloring For a natural twist, use natural food coloring.

Preheat the oven to 350°F (175°C) and prep a loaf pan by coating it with cooking spray to prevent sticking.
Cream together the butter and granulated sugar in a mixing bowl until light and fluffy.
Add the eggs one at a time, mixing well after each addition, then incorporate the vanilla extract and lemon zest.
Whisk together the flour, baking powder, and salt in a separate bowl. Gradually mix into the wet ingredients, alternating with milk and lemon juice.
Mix in the gel food coloring, if using, until a pink hue is achieved.
Pour the batter into the prepared pan and bake for 50-60 minutes, or until a toothpick inserted comes out clean.
Prepare the glaze by combining powdered sugar with leftover lemon juice until smooth. Drizzle over the cooled cake.

Optional: Garnish with fresh berries for a burst of color and flavor.

Keyword cake, celebration, citrus, dessert, Pink Lemonade Pound Cake, sweet