I love making this pink lemonade cake when the weather gets warmer. It’s great for spring and summer, the perfect combination of tart and sweet.
Pink Lemonade Mini Bundt Cakes
- 1 cup flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- pinch of salt
- 1/2 cup sugar
- 1/4 cup vegetable oil
- 2 egg whites
- 1/3 cup thawed frozen pink lemonade concentrate
- 1/4 cup buttermilk
Preheat oven to 350F. Grease and flour mini bundt pan. In a small bowl, combine flour, baking powder, baking soda and salt. In a large bowl, whisk together sugar, oil, egg whites, and lemonade concentrate.
Alternately whisk in flour mixture and buttermilk, beating until just smooth. Scoop batter into prepared bundt pan. Fill about 3/4 full.
Bake in preheated oven for 15-20 minutes, or until toothpick comes out clean. Let cake cool before removing from pan. If cake sticks to the pan, carefully run a knife around cake’s edges to release.
This recipe makes 12 mini bundt cakes or 9 cupcakes (for cupcakes increase baking time to 20-25 minutes).
- 1 cup confectioner’s sugar
- 2 tbsp pink lemonade concentrate
Mix sugar and lemonade together. Immediately drizzle over bundt cakes. Enjoy this refreshing treat!