Pink Lemonade Bundt Cake (from scratch)

By zircon50

Ingredients

• CAKE
• 1 cup (2 sticks) unsalted butter, room temperature
• 3 cups all purpose flour
• 1 cup buttermilk
• Finely grated zest of two lemons
• 1 cup lemon juice
• 1 1/2 teaspoons salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 1/2 cups sugar
• 5 large eggs, room temperature
• GLAZE
• 1/2 cup Wilton candy melts pink/vanilla flavored
• 1/2 teaspoon lemon extract

Preparation

Step 1

CAKE
Preheat hoven to 350 degrees F.

Spray 10 cup bundt pan with Pam for Baking.

In a small bowl, combine buttermilk, lemon juice, and zest.

In a large bowl, combine flour, salt, baking powder and baking soda.

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.

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.

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.

ICING/ GLAZE
Microwave candy melts according to bag directions.

Add lemon extract to melted candy and stir thoroughly.

Transfer cake to a plate/cake stand and ice cake.