Summer is upon us, people. Summer is upon us. While you could fill up your pitcher with delicious pink lemonade, why not consider making an entire gluten-free pound cake out of that nectar of the gods? I did!
Yes, it was a two cake weekend at my house because, why not? And yes I did find that pink lemonade pound cake recipe on Pinterest. Why do you ask? And it did look a heck of a lot better on Pinterest, because that’s what they want us to think. Seriously you guys, the day I make something and it looks as good as it does on Pinterest is the day I’ve won the Internet. And/or hired a professional food photographer to make me look much better than I actually am.
So pink lemonade pound cake. It’s truly a summer treat (as I mentioned before), and I actually can’t imagine digging in any other time of year. I firmly believe that as soon as the first frost hits you cover everything in chocolate and/or peanut butter, and then once it’s possible to get a sunburn, you go citrus. It’s just how I live my life.
And this particular recipe is delightfully summer-ific. One tip. If you, like me, can only get your gluten-free cake so high, use the icing recipe I list below. Otherwise, if you double that recipe (or just go by the original recipe), you wind up with a hell of a lot of pink lemonade icing, and then once you heat it and pour it, it does this –
And that wasn’t even all of the icing, you guys. So use my proportions and if you really find your icing needs are not being fully met, double that bad boy. I also have some leftover icing that I’m going to plop atop some gluten-free vanilla cupcakes because YUM.
Go get ‘em.
Gluten-Free Pink Lemonade Pound Cake
adapted from Sugar Baby Aprons
Prep time: 20 minutes Cook time: 40 minutes
1 cup unsalted butter, softened
4 eggs, room temperature
2 cups sugar
2 3/4 cups gluten-free flour
2 1/4 teaspoons baking powder
3/4 teaspoon salt
1 cup frozen pink lemonade concentrate
2-4 drops pink food coloring, to desired hue
1/2 cup butter, softened
4 cups powdered sugar, sifted
1/4 cup frozen pink lemonade concentrate, thawed
Pink food coloring (if needed, I did not need it)
1. Preheat oven to 350 degrees. Grease a bundt pan. Mix dry ingredients together and set aside.
2. Beat butter for three minutes, until smooth and fluffy. Add the sugar and beat another three minutes. Add eggs, one at a time mixing thoroughly each time. Add flour mixture one cup at a time, alternating with frozen lemonade. Pour batter into bundt pan and bake for 40 minutes or until knife comes clean.
3. After cake is fully cooled, prepare frosting. Beat butter until smooth and fluffy. Add powdered sugar one cup at at time and mix until smooth. Add pink lemonade concentrate. If needed, put one drop of pink food coloring and mix thoroughly.
4. Place frosting in sauce pan and heat until it will pour easily. Pour over cooled cake. Allow to set, and serve.
Makes: 16 servings
Article Courtesy: April Peveteaux