Rich, buttery, tender Pink Lemonade Pound Cake smothered with delectable tangy Lemon Buttercream frosting is wonderfully delicious and perfect for birthday parties, baby showers and Labor Day!
But while we’re talking about baby showers, this Pink Lemonade Pound Cake is in honor of my friend Sally of Sally’s Baking Addiction who is expecting her first baby next month! We couldn’t be more excited for Sally and her husband, Kevin so some blogger friends and I are throwing her a virtual baby shower!
If you aren’t familiar with Sally or her blog, she is the creator of the number one dessert blog that is my go-to for desserts. In fact, I made her famous Salted Caramel Dark Chocolate Cookies last year for neighbor Christmas goodies and they were the hit of the crowded cookie plates! All her desserts are reliable/no fail, and easy-to-follow. And just like her desserts, Sally is as perfect and sweet as they come!
So let’s celebrate Sally and her eagerly anticipated new arrival with this exquisitely delicious Pink Lemonade Pound Cake and the rest of these blogger friends fabulous desserts!
When I was brainstorming about what to make for Sally, I knew I wanted to make a summery dessert – and what’s more summery than lemonade?! So I paired a moist pound cake with a hint of lemon with the best ever lemonade frosting – heaven! So let’s start with the pound cake. As you can tell by my dessert index page, pound cakes are my cake of choice because they not only are super easy, taste 1000x better than store bought, and keep beautifully, but they are also decadently rich, velvety soft and boast a smooth crumb that’s “dense to the point of creaminess.”
Does it get any better?!
With Lemonade frosting, yes, yes it does. The Pink Lemonade Pound Cake’s richness demands an equally show stopping frosting. And this Pink Lemonade frosting, my friends, is ridiculous. It is silky sweet and tangy and really tastes like lemonade in frosting form. Now the trick to buttercream frosting with the perfect consistency is to never microwave your butter or cream cheese. I have been guilty of this and wondered why my frosting was runny and hard and hard to spread. If you allow your butter and cream cheese to soften at room temperature, you are guaranteed the perfect frosting every. single. time.
To make this Pink Lemonade Pound Cake extra special, I candied some lemon slices which might sound difficult but is actually wonderfully easy – but again, is purely optional for looks. To candy lemon slices, simply dissolve sugar in water over medium heat, add your lemon slices and remove from heat. You let the lemon slices cool in the syrup then transfer them to a wire rack to drain then sprinkle both sides with sugar and sprinkles – viola! The prettiest lemon slices you have ever seen!
So here’s to Sally and her new baby and here’s to you and your big slice of tangy, sweet, rich Pink Lemonade Pound Cake. So you can taste a slice of summer all year round!
Want to try this Pink Lemonade Pound Cake?
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