Pink Lemonade Pound Cake Recipes

But while we’re talking about baby showers, this Pink Lemonade Pound Cake is in honor of my friend Sally of Sally’s Baking Addiction who is expecting her first baby next month!  We couldn’t be more excited for Sally and her husband,  Kevin so some blogger friends and I are throwing her a virtual baby shower!

If you aren’t familiar with Sally or her blog, she is the creator of the number one dessert blog that is my go-to for desserts.  In fact, I made her famous Salted Caramel Dark Chocolate Cookies last year for neighbor Christmas goodies and they were the hit of the crowded cookie plates!  All her desserts are reliable/no fail, and easy-to-follow.  And just like her desserts, Sally is as perfect and sweet as they come!

So let’s celebrate Sally and her eagerly anticipated new arrival with this exquisitely delicious Pink Lemonade Pound Cake and the rest of these blogger friends fabulous desserts!

When I was brainstorming about what to make for Sally, I knew I wanted to make a summery dessert  – and what’s more summery than lemonade?!   So I paired a moist pound cake with a hint of lemon with the best ever lemonade frosting – heaven!  So let’s start with the pound cake.  As you can tell by my dessert index page, pound cakes are my cake of choice because they not only are super easy, taste 1000x better than store bought, and keep beautifully, but they are also decadently rich, velvety soft and boast a smooth crumb that’s “dense to the point of creaminess.”

Does it get any better?!

INGREDIENTS

• Pink Lemonade Pound Cake
• 3 cups all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 3 cups granulated sugar
• 1 cup butter, softened
• 15 drops red food coloring
• 5 large eggs at room temperature
• 1/2 cup full fat sour cream at room temperature
• 2 teaspoons vanilla extract
• 3/4 cup milk at room temperature
• 1/4 cup lemon juice
• Candied Lemon Slices (optional)
• 1 cup sugar, divided
• 3/4 cup water
• 2 large lemons, halved lengthwise, then sliced into 1/4” thick slices
• Pink sprinkles
• Lemonade Frosting
• 8 tablespoons unsalted butter softened**
• 2 cups Powdered sugar
• 8 oz. cream cheese cut into 8 pieces softened**
• 3 tablespoons lemon juice
• 1 1/2 teaspoons vanilla extract
• 4 drops red food coloring or more if desired
• Moist, rich Pink Lemonade Cake smothered with tangy Lemon Buttercream frosting is wonderfully delicious and perfect for birthday parties or baby showers!

INSTRUCTIONS

1. Pink Lemonade Pound Cake
2. Preheat oven to 325 degrees F and generously spray all surfaces of a 16 cup nonstick tube pan with nonstick cooking spray WITH FLOUR*, OR grease and flour the inside. Set aside.
3. Sift the 3 cups of flour, baking soda and salt into a medium bowl and set aside.
4. Beat the butter until creamy then add sugar and beat until fluffy, scraping sides down as needed, about 7 minutes (beating the full 7 minutes results in a fluffier cake). Add food coloring and mix until combined. Add eggs, one at a time, beating until just the yellow disappears after each egg. Stir in sour cream and vanilla extract just until combined.
5. …………………………….

for full recipes please see : carlsbadcravings.com