Pink Lemonade Cake
Ingredients
For the Cake:
- 1¾ cup All Purpose Flour 220g
- ¼ teaspoon Salt
- 2 teaspoons Baking Powder
- 1½ cups Granulated Sugar 300g
- 9 Tbs Vegan Butter 126g
- ⅔ cup Vegan Cream Cheese 170g
- 2 Tbs Egg Replacer
- 4 Tbs Water 60ml
- ⅓ cup Lemon Juice
- 1 teaspoon Pure Lemon Extract 5ml
- 2 teaspoons Lemon Zest
- Pink Food Color as needed
For the Glaze:
- Confectioner's Sugar 1 cup 120g
- Plant Milk 1 Tablespoon 15ml
- Vegan Sprinkles 1-3 Tablespoons*optional
Instructions
- Preheat the oven to 350°F & grease a 6 cup capacity bundt pan with pan grease
- Combine the egg replacer of your choice with the water &whisk smooth
- Combine the lemon juice with the zest & extract
- Sift all the dry ingredients together
- Cream the semi softened vegan butter with the granulated sugar while mixing on medium speed until light & fluffy (approx 3 minutes) then add the vegan cream cheese & mix just until combined
- Add the egg replacer mixture & mix just to combine evenly then add the sifted dry ingredients while mixing on low speed until all is combined well.
- Slowly pour in the lemon juice mixed with pink food color while mixing on low speed until blended evenly
- Pour the batter into the prepared pan & bake in a preheated 350° oven for approximately 55 minutes for the bundt cake or until a toothpick inserted into the center comes out clean
- Cool to warm in the pan then turn out onto a cooling rack to cool completely & then glaze sugar glaze by combining the confectioners sugar & plant milk.Sprinkles optional
Video
Notes
Be sure to read all the notes for success above the recipe
Storage Cake will stay fresh at room temperature in an airtight container for up to 4 days. For longer storage keep refrigerated wrapped to prevent drying for up to 1 week. Freeze (un-iced cake) wrapped well for up to 2 months
Tried this recipe?Let us know how it was!