Pink Lemonade Pound Cake

Our lemon tree is loaded right now. We actually have some of the branches propped up with sticks so they don't break under the weight of the fruit. So, if life gives lemons, make Pink Lemonade Pound Cake! It's the perfect sweet buttery, tender cake infused with lots of lemoney goodness. Since Valentine's Day is almost here, I tinted this cake a little pink just for fun. 

Pink Lemonade Pound Cake

1 cup butter 

2 cups sugar

4 eggs

1/2 cup lemon juice

1/2 cup sour cream

3 cups flour

2 tsp. baking powder

1 tsp. salt

zest of 2 lemons

Beat butter and sugar together well.  Add eggs and mix.  Add the lemon juice and and sour cream and mix until smooth.  In a separate bowl, mix all dry ingredients together with a whisk.  Add the dry ingredients to the butter mixture, mix until combined.  

Butter two loaf pans well.  Pour 1/4 of the batter into each of the pans. Add a small amount of red dye to the remaining half of the batter to color it pink.  Spoon tablespoons of the pink mixture on top of the prepared pans and white batter. Take a knife and swirl the two batter colors together. Bake in a 350 F oven for about 50 mins. or until a knife comes out clean. When the loaves are done, remove from the pans and cool on a wire rack for about 10 mins. Top with lemon glaze while the cake is still a little warm.

Makes 2 loaves.

Lemon Glaze

juice of one lemon

2 cups of powder sugar

Mix together with a whisk until smooth.  

Adapted from the Lemon Loaf recipe from Company's Coming Muffins and More Cookbook.