Sunday 1 June 2014

Beauty and the Bundt - Pink Lemonade Bundt Cake

Pink Lemonade Bundt Cake
This month's Disney themed cake club had me scratching my head. Yes, I know I set the themes, but I don't plan my cakes first. That's the fun of it! From the second I loaded it, I had Lumiere singing 'Be Our Guest' in my head - on repeat. This cake was ridiculously easy, and would be a perfect party cake for any budding princess. 

It has a soft consistency, a delicate lemony flavour and is pink to make the boys wink... 

  • 225g unsalted butter at room temperature
  • 100g solid vegetable fat at room temperature 
  • 650g golden caster sugar
  • 5 large eggs, beaten
  • 460g plain flour, sifted
  • 1/4 tsp salt
  • 250ml Pink Lemonade (yes, you can use regular if you like)
  • 1 tsp lemon extract
  • Pink and yellow coloured food gels (optional)
  • 500g icing sugar (optional)

  1. Preheat the oven to gas 3/160 c
  2. Prepare a regular sized bundt tin - 2.4l, 10 cup, 10 inch with Cake Release spray and dust with flour. I used the Nordic Ware star tin. 
  3. Beat the butter and vegetable fat together until creamy.
  4. Add in the sugar and beat on a medium speed for about 5 minutes.
  5. Add the eggs one by one on a slow speed.
  6. Add the flour and salt to a separate bowl.
  7. Add the lemon extract to the lemonade.
  8. Add 1/3 of the flour to the batter and fold in.
  9. Add 1/2 of your lemonade.
  10. Alternate with flour and lemonade until it is all incorporated. 
  11. Add a sniff of pink food gel.
  12. Give it a whizz for about 10 seconds on a medium speed.
  13. Pour your batter into the prepared tin.
  14. Pop the cake in the middle of a preheated oven for about 1 hour 30 minutes. If it's not shrinking away from the sides of the tin, leave it in for another 10-15 minutes. This is a big cake so will need to be cooked for a long time on a low heat. Long and low is the way to go. Don't worry if the crust looks brown. It should be. That's the caramelised sugar and tastes fantastic!
  15. Leave the cake to cool in the tin for 10 minutes before turning out onto a wire rack.
  16. Cool completely before attempting to ice - fail to do so and this will end very badly.
  17. I'm sure you probably don't want a yellow cake, but if you do, the icing is simply made by mixing the icing sugar with enough water to make a runny consistency with a bit of yellow food gel added at the end. Tip it over the cake like you mean business. 

Bloggers/Writers: Please respect the fact I am sharing my own ideas and basic recipe. Blood, sweat and many tears have gone into getting this right, so you may enjoy a perfect bundt. If you wish to re-blog or write about a recipe from these variations, please credit my blog and link to this original post rather than pasting the recipe on your own page.

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