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Pink Lemonade Pound Cake


I love baking for people I love. My daughter Jaime loves the color pink more than anything in the world. I don't know if girls naturally love bright colors or not, but she is in love with all things pink and frilly and well... I'm not so much! haha.


When I was a kid I recall loving the color blue... ocean blue, sky blue, cotton-candy blue- you name it. It could be the reason I still have no pink in my closet. All that to say... when she was 4yrs old she wanted a pink cake and there are millions upon millions of recipes out there for pink cakes, but with two little ones and a full time job, this cake was the simplest to make at the time. I will have plenty of cake recipes to share, but if you are looking for something quick, easy, buttery and incredibly delicious... then this "takes the cake"!

While this cake bakes, the aromas in your home will be intoxicating! I would say to cover the cake with a sheet of aluminum foil at around 45 minutes into baking so the top doesn't get too brown but the cake bakes through.

Happy Baking, friends,

Soultree

 

Recipe: Pink Lemonade Pound Cake

2 sticks butter

1/2 c shortening/lard

5 eggs

1/2 t baking powder

1/2 t salt

3 c flour

3 c sugar

3/4 c whole milk

1/4 c fresh lemon juice

1 t vanilla extract

2 T lemon zest

2-3 drops red gel food coloring


With a mixer, cream lard and butter until creamy. Add eggs- one at a time. Add vanilla.

In separate bowl combine dry ingredients. With mixer on low add half the dry ingredients and most all of the wet. Scrape down sides. Then add remaining wet first and then dry. Mix well but not too much. Drop in red food coloring until desired color is reached.

I used a Bundt for this, but this can also be made in two loaf pans.

Bake in preheated 350 degree oven for 1-1.5hrs- until toothpick through center of cake comes out clean.


Honestly, I just mix powdered sugar, fresh lemon juice and a drop of red food coloring to make the icing. Thicker icing=more sugar. Thinner icing=more lemon juice! Find your desired consistency and top on cake when warm- NOT hot. Add sprinkles and enjoy!

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