Pink Lemonade Pound Cake
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A rich, buttery pink lemonade pound cake with tangy lemon buttercream frosting, ideal for birthday parties and baby showers. This two-hour cake feeds twelve to sixteen and showcases fresh lemon flavor.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 3 cups granulated sugar
- 1 cup butter, softened
- 15 drops red food coloring
- 5 large eggs (at room temperature)
- 1/2 cup full fat sour cream (at room temperature)
- 2 teaspoons vanilla extract
- 3/4 cup milk (at room temperature)
- 1/4 cup lemon juice
- 1 cup sugar, divided
- 3/4 cup water
- 2 large lemons, halved lengthwise, ( then sliced into 1/4” thick slices)
- Pink sprinkles
- 8 tablespoons unsalted butter (softened**)
- 2 cups Powdered sugar
- 8 oz. cream cheese cut into 8 pieces (softened**)
- 3 tablespoons lemon juice
- 1 1/2 teaspoons vanilla extract
- 4 drops red food coloring (or more if desired)
At a glance
PER SERVING · TIME 115M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 1h 25m
- Sodium
- 333mg
- Total sugar
- 85g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 197mg
- Calcium
- 76mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 333MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.