It's Still Summer Pink Lemonade Bundt Cake
2 1/2 cups unbleached, all-purpose flour
1 tablespoon cornstarch
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 cup salted butter, room temperature
2 cups sugar
5 eggs
1/4 cup sour cream
1/2 teaspoon lemon extract
3/4 cup pink lemonade concentrate
pink food coloring, optional
for the glaze:
1 pound powdered sugar
5 tablespoons lemonade
1 tablespoon milk
1 tablespoon light corn syrup
1/2 teaspoon vanilla extract
1/4 teaspoon lemon extract
Preheat oven to 325. Grease and flour a bundt pan.
Whisk the flour, cornstarch, baking powder, and salt. Set aside. In another bowl, cream the butter and sugar until fluffy. Beat in the eggs, one at a time, scraping down sides and bottom of bowl as needed. Beat in the sour cream and lemon extract.
On low speed, add the flour mixture in three additions, alternating with the lemonade concentrate, beginning and ending with the flour. Mix in the food coloring.
Pour into the prepared pan and bake 55-65 minutes or until a toothpick inserted in the center comes out clean. Place on a wire cooling rack for 5 minutes. Then, invert the cake onto the rack. Let rest for one minute, remove the pan and let cool completely.
Make the glaze: whisk all ingredients until smooth. Adjust milk or sugar to make thinner or thicker. Place cooled cake on the rack on a rimmed cookie sheet. Pour glaze over.
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