Recipe: Pink Lemonade Bundt Cake

My family reunion was this past Sunday and for the past few years there has been a dessert contest involved. I have never entered it before but decided that I would this year. I was thinking about making a strawberry cake that I made at Easter one year but was really craving lemon cake. A brilliant idea popped into my head…pink lemonade! So I googled pink lemonade cake recipes and found this one on Bundt Bakery’s site. The result was delicious…especially the icing! NOTE: My store didn’t have pink lemonade concentrate which is what the icing recipe calls for so I had to use raspberry lemonade concentrate.

I eluded to my top secret recipe on Facebook Saturday but didn’t want to post what I was making until afterwards because of the “Smith Family Spies” that would see it on FB…there really aren’t!  I was just playing around :)Unfortunately, I forgot to take a picture so you can’t see how pretty it was. I promised my Facebook friends that I would post the recipe so here it is:

Pink Lemonade Cake Recipe

  • 2 3/4 cups sifted cake flour
  • 4 teaspoons baking powder
  • 3/4 teaspoon salt
  • 4 egg whites
  • 1 1/2 cups white sugar
  • 3/4 cup butter
  • 1 cup milk
  • 2 teaspoon vanilla extract
  • 3 tablespoon pink lemonade drink powder
  • 1 teaspoon finely grated lemon zest


  • 1 lb confectioner’s sugar
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3 tablespoon frozen pink lemonade concentrate
  • 1 teaspoon vanilla
  • 1 teaspoon finely grated lemon zest


  1. Measure sifted flour, lemonade powder, baking powder, and salt; sift together three times.
  2. In a mixing bowl, beat egg whites until foamy. Add 1/2 cup sugar gradually, and continue beating only until meringue will hold up in soft peaks.
  3. Cream butter or margarine. Gradually add remaining 1 cup sugar, and cream together until light and fluffy. Add sifted ingredients alternately with milk a small amount at a time, beating after each addition until smooth. Mix in flavorings and lemon zest. Add meringue, and beat thoroughly into batter. Spread batter in a 15 x 10 x 1 inch pan which has been lined on the bottom with parchment paper.
  4. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes. Cool cake in pan 10 minutes, then remove from pan and transfer to a wire rack to finish cooling.

This cake may also be baked in two 9 inch round pans for 30 to 35 minutes, or in three 8 inch round pans for 25 to 30 minutes. (I made mine in a bundt pan and it took about 45 minutes)

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