Pink Lemonade Cake // Mini Bundts

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 Bundt Cakes

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.

Pink Lemonade Bundt Cakes

Alternately whisk in flour mixture and buttermilk, beating until just smooth. Scoop batter into prepared bundt pan. Fill about 3/4 full.

Pink Lemonade Bundt Cakes

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!

Pink Lemonade Bundt Cakes

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