Loading

Pink Lemonade Bundt Cake Recipe

Ingredients
  • 4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon Salt
  • 3/4 teaspoon baking soda
  • 1 1/2 cups refrigerated liquid egg substitute, such as Egg Beaters
  • 1 1/2 cups granulated sugar
  • 2/3 cup oil
  • 1 container low-fat lemon yogurt (6 ounce container)
  • 1/2 cup plus 3 tablespoon lemon juice
  • 10 drops red food coloring
  • 3 tablespoons grated lemon zest
  • 2 cups confectioners sugar
  • Lemon slices, optional
Directions
Preheat oven to 350°. Generously coat 12-cup bundt pan with cooking spray. Combine flour, baking powder, salt and soda; reserve. On medium-high speed, beat egg substitute, granulated sugar, oil, yogurt and 1/2 cup lemon juice until combined. Beat in food coloring. On medium-low speed, gradually beat in flour mixture. Stir in zest. Pour into pan. Bake 45 minutes or until toothpick inserted into center comes out clean. Cool 20 minutes. Remove from pan to rack; cool completely. Whisk together confectioners' sugar and remaining 3 Tbsp lemon juice until smooth; pour over cake. If desired, garnish with lemon slices
Similar Recipes
Lemon Velvet Cake
vegetable oil
FROSTING
vegetable oil
CAKE
cake mix
Lemon Blueberry Cake
lemon
flour
butter
ground yellow cornmeal
baking soda
Loading

Pink Lemonade Bundt Cake Recipe Reviews

There currently aren't any reviews or comments for this recipe. Be the first!
E-mail: 
Advertisement
Reproduction in whole or in part without written permission is strictly prohibited.
© Copyright 2024 Tecstra Systems, All Rights Reserved, RecipeTips.com