Pinterest is my latest obsession, and the inspiration behind this cake. That website has so many amazing and creative ideas!  Like this sweet garland I made yesterday:

 

So pretty, and so simple! I cut strips of paper about an inch wide, folded them in half, then curled each end around a knitting needle to form the heart shape. Then I used a needle to string some thread through the middle of the bottom of each heart, and double-sided tape to stick the tops together, pinching the thread in between. The bottom hearts are made by taking a heart-shaped hole punch to Behr paint chip. The paint chip was a free sample and the paper was leftover from making our wedding invitations, so this cute decoration cost me nothing! Sweet! And that’s why I love pinterest.

Anyway, I was hunting around Pinterest for party ideas when I came across an image of a pink bundt cake, and it linked to a recipe for a pink lemonade bundt cake. Yum yum! But when I went back later to check out the recipe in more detail, I realized it involved cake mix – something I prefer to avoid. Not only do I not dig the texture of box mix cakes, I can’t get past the chemically aftertaste that box mixes have. So I was disappointed that I didn’t have a recipe for a pink lemonade bundt after all.

But I could not get the idea of a pink bundt cake out of my head. It just seemed so cute and fun and girly.

I needed a pink bundt cake!

So I went to Martha, of course, looking for the perfect lemony pound cake to turn pink, and of course she didn’t let me down. This recipe comes from her Fresh Flavor Fast cookbook, although that recipe uses two loaf pans instead of a bundt. So I whipped it up, and added a healthy dose of pink gel food coloring (and maybe went a teensy bit overboard) – and I had me a pink lemon poundcake. And I’m calling it a pink lemonade poundcake, even though there isn’t actually any lemonade per se involved in making the cake, because hey. Pink lemonade is just lemons and sugar and pink food coloring anyway, and this cake has all that. Without any nasty chemicals!

This cake is deliciously fresh and very lemony and bright. It’s a great cake for winter – the flavor just perks you up and brings sunshine into your cold, grey day. And of course, the food dye is completely optional after all, it would be a yellow cake without it. But a pink bundt cake would be great for Valentine’s Day. And I think it would be the cutest for a bridal shower or a baby shower for a baby girl. A bundt cake like this has a kind of classy, old fashioned feel to it that could be really charming at an afternoon tea-style shower.

Why am I thinking about baby and bridal showers, anyway? BLAME PINTEREST. So many cute ideas. I can’t help it.

Pink Lemonade Pound Cake

Adapted from Everyday Food Fresh Flavor Fast

Prep: 30 minutes Total time: 3 hours (with cooling)

1 cup (2 sticks) unsalted butter, at room temperature, plus more for pans

3 cups all purpose flour, plus more for pan

3/4 cup buttermilk

Finely grated zest of two lemons

1 cup lemon juice (from 5 to 6 lemons)

1 1/2 teaspoons salt

1/2 teaspoon baking powder

1/2 teaspoon baking soda

2 cups sugar

5 large eggs, room temperature

Pink food dye gel (I used Wilton icing colors in Rose)

Lemon glaze (recipe below)

1. Preheat oven to 350. Grease a flour a 10 cup bundt pan.

2. Combine buttermilk, lemon juice, and zest. In a bowl, whisk together flour, salt, baking powder and baking soda.

3. With an electric mixer on medium-high speed, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating until incorporated after each addition. Scrape down bowl as needed.

4. Reduce speed to low. Add flour mixture in three additions, alternating with buttermilk and beginning and ending with flour. Add just a touch of food dye gel (a tiny bit goes a long way!) and beat until just combined.

5. Pour batter into prepared pan, and bake until a toothpick inserted in the center comes out clean, 50 – 60 minutes. Cool 15 minutes in pan, then turn out onto a rack to cool completely.

6. Transfer cake to a plate or cake stand and pour the glaze over the cake. Let set, about 30 minutes.

Lemon glaze

2 cups confectioner’s sugar

3 to 4 tablespoons fresh lemon juice

Pink food dye gel

Mix together sugar and lemon juice in a bowl. Add more sugar or lemon juice as necessary to make glaze thick yet pourable. Stir in a tiny bit of food dye gel to get the desired shade of pink.

 

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