Pink Lemonade Bundt Cake Recipe

  • 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
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
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