Page 32 - Baking
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LEMONADE POUND CAKE
MAKES 12 SERVINGS
1½ cups unsalted butter, soft ened 1. Preheat oven to 325°. Spray a 15-cup Bundt pan with baking spray with flour.
2 cups sugar
5 large eggs 2. In a large bowl, beat butter and sugar with a mixer at medium speed until
3 cups all-purpose flour fluff y, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a
1 teaspoon baking soda time, beating well aft er each addition.
1 teaspoon salt
¾ cup frozen lemonade 3. In a medium bowl, whisk together flour, baking soda, and salt. With mixer
concentrate, thawed on low speed, gradually add flour mixture to butter mixture alternately with
½ cup sour cream lemonade concentrate and sour cream, beginning and ending with flour
2 tablespoons lemon zest mixture, beating just until combined aft er each addition. Add zest, beating
Lemonade Glaze (recipe follows) to combine. Pour batter into prepared pan.
Garnish: fresh lemon slices,
fresh mint 4. Bake until a wooden pick inserted near center comes out clean, about
1 hour. Let cool in pan for 10 minutes. Remove from pan, and let cool
completely on a wire rack. Drizzle with Lemonade Glaze. Garnish with lemon
slices and mint, if desired.
LEMONADE GLAZE
Makes about 1 cup
¼ cup heavy whipping cream
2 tablespoons frozen lemonade concentrate, thawed
2 cups confectioners’ sugar
1. In a medium bowl, combine cream and lemonade concentrate. Gradually
whisk in confectioners’ sugar until smooth.
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