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

Needed:

• 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).

Lemonade Glaze

• 1 cup confectioner’s sugar
• 2 tbsp pink lemonade concentrate

Mix sugar and lemonade together. Immediately drizzle over bundt cakes. Enjoy this refreshing treat!

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