Sugar Baby Aprons Pink Lemonade Bundt Cake

This was a beautiful creation! I made it with the help of my co-host for a tea party the day before the event and frosted it the next morning once it was totally cooled. We got a lot of oohs and aahs when the guests saw it and a bunch of people commented how much they liked the rich taste. You really could taste the lemonade! It definitely was time consuming to make though.

I used my brand new bundt cake pan as it was my very first bundt cake experience in my life. I think everything should be baked into a bundt cake pan now–so pretty. The cake took WAY more than 25-30 minutes, although perhaps that had a little to do with my altitude. It needed to be baked about 50-55 minutes instead.

For the frosting I definitely didn’t need all that powdered sugar once it was sifted. Also, I think I should have let the frosting cool just a bit before pouring it over the cake and I should have frosted it NOT on the actual cake stand because it pooled on the cake stand due to it being so warm still. I did it as drizzle which was lovely. The cake itself also came out more yellow than pink but the frosting came out very pink and pretty.

The directions were very confusing the way they were organized on the website so I re-did them here in step by step order which I think will be helpful for next time. Here’s a photo of my cake:

Pink Lemonade Bundt Cake ©EverydayCookingAdventures 2012

The Perfected Pink Lemonade Cake

From: Sugar Baby Aprons

Makes: 1 bundt cake

Cake Ingredients

1 cup homemade unsalted butter, softened
2 cups white sugar
4 eggs, room temperature
2-3/4 cups flour
2-1/4 tsp baking powder
3/4 tsp salt
1 cup frozen pink lemonade
1 TBSP lemon zest
pink food coloring

Frosting Ingredients:

1 cup butter, softened
7 to 8 cups powdered sugar, sifted
1/2 cup thawed pink lemonade
Lemon zest to taste
Pink food coloring

Cake Directions:
1. Preheat oven to 350ºF.
2. Sift the dry ingredients together and set aside.
3. Beat the butter for 3 minutes until light and fluffy. Add the sugar and beat another 3 minutes.
4. Add the eggs, one at a time, and beat thoroughly after each addition.
5. Start adding the flour mixture one cup at a time, and alternate with the lemonade; ending with the flour mixture
6. Mix well and pour into prepared cake pan.
7. Bake for 25-30 (We Baked For 50 Minutes!) minutes or when a knife comes out clean. Let cool completely.

Frosting Directions:

1. Place the softened butter in a mixing bowl and beat with 1/2 of the powdered sugar.
2. Add the lemonade and mix well.
3. Add another cup of powdered sugar 1 cup at a time until you reach the desired consistency to spread; you may not need all of the sugar specified.
4. Beat until light and fluffy. Put icing into a good sized sauce pan and heat until icing is quite runny. Spread on the cooled cake.