Wednesday, February 19, 2014

Pink Lemonade Cake


1 box lemon cake mix
Small box (3.4 oz.) instant lemon pudding mix
4 eggs
1/3 cup vegetable or canola oil
½ cup whole milk
½ cup pink lemonade concentrate
Pink or red food coloring

1. Preheat oven to 350 F. Coat 10” Bundt pan with shortening and a light dusting of flour.
2. Mix together all dry ingredients, then gradually add oil, milk and pink lemonade concentrate, then eggs (one at a time). Add drops of food coloring to your liking. Blend on med. speed until smooth.
3. Bake according to directions on box. Allow cake to cool for 10 minutes in the pan, then turn onto a wire rack.

Pink Lemonade Glaze: Bring to slow boil; ½ cup pink lemonade concentrate, 1 c. powdered sugar, pink or red food coloring to your liking. Stir until all sugar is dissolved. Use toothpick to poke small holes throughout cake. (This helps absorb glaze into cake). While cake is still warm, drizzle glaze on cake. Allow to cool.

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