Summer is upon us, people. Summer is upon us. While you could fill up your pitcher with delicious pink lemonade, why not consider making an entire gluten-free pound cake out of that nectar of the gods? I did!
Yes, it was a two cake weekend at my house because, why not? And yes I did find that pink lemonade pound cake recipe on Pinterest. Why do you ask? And it did look a heck of a lot better on Pinterest, because that’s what they want us to think. Seriously you guys, the day I make something and it looks as good as it does on Pinterest is the day I’ve won the Internet. And/or hired a professional food photographer to make me look much better than I actually am.
So pink lemonade pound cake. It’s truly a summer treat (as I mentioned before), and I actually can’t imagine digging in any other time of year. I firmly believe that as soon as the first frost hits you cover everything in chocolate and/or peanut butter, and then once it’s possible to get a sunburn, you go citrus. It’s just how I live my life.
And this particular recipe is delightfully summer-ific. One tip. If you, like me, can only get your gluten-free cake so high, use the icing recipe I list below. Otherwise, if you double that recipe (or just go by the original recipe), you wind up with a hell of a lot of pink lemonade icing, and then once you heat it and pour it, it does this -
And that wasn’t even all of the icing, you guys. So use my proportions and if you really find your icing needs are not being fully met, double that bad boy. I also have some leftover icing that I’m going to plop atop some gluten-free vanilla cupcakes because YUM.
Go get ‘em.