Y'all. It's still summer. Today, the high temperature here will be *only* 93. We're still a couple of months away from boots and scarves.
If you're still in summer mode or looking for something summery to bring to a Labor Day picnic, I have the cake for you. Pink Lemonade Cake!
(HINT: when you gift half-birthday cakes, you get to keep the other half.)
This cake is tangy, lemony, and sweet. It's also PINK! A word about pink food coloring...it darkens as it bakes. This went into the oven a soft ballerina pink and came out SCREAMING PINK. So, proceed with caution. ;)
It's Still Summer Pink Lemonade Bundt Cake
2 1/2 cups unbleached, all-purpose flour
1 tablespoon cornstarch
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 cup salted butter, room temperature
2 cups sugar
5 eggs
1/4 cup sour cream
1/2 teaspoon lemon extract
3/4 cup pink lemonade concentrate
pink food coloring, optional
for the glaze:
1 pound powdered sugar
5 tablespoons lemonade
1 tablespoon milk
1 tablespoon light corn syrup
1/2 teaspoon vanilla extract
1/4 teaspoon lemon extract
Whisk the flour, cornstarch, baking powder, and salt. Set aside. In another bowl, cream the butter and sugar until fluffy. Beat in the eggs, one at a time, scraping down sides and bottom of bowl as needed. Beat in the sour cream and lemon extract.
On low speed, add the flour mixture in three additions, alternating with the lemonade concentrate, beginning and ending with the flour. Mix in the food coloring.
Pour into the prepared pan and bake 55-65 minutes or until a toothpick inserted in the center comes out clean. Place on a wire cooling rack for 5 minutes. Then, invert the cake onto the rack. Let rest for one minute, remove the pan and let cool completely.
Make the glaze: whisk all ingredients until smooth. Adjust milk or sugar to make thinner or thicker. Place cooled cake on the rack on a rimmed cookie sheet. Pour glaze over.
Happy end of summer! ♥
