– ¾ cup (170g) unsalted butter, softened – 2 cups (400g) sugar – 4 large eggs, room temperature – 3 cups (342g) cake flour – 3 teaspoons (12g) baking powder – ½ teaspoons (3g) salt – ¾ cup (190g) lemonade concentrate, thawed – ¼ cup (54g) vegetable oil (we use canola oil) – ½ cup (121g) milk (we use whole milk) – 2 teaspoons (8g) Lemon extract – 2 cups confectioners sugar (measure then sift) – 3 tablespoons milk – pinch of salt – 1 teaspoon lemon extract – Yellow Coloring Gel
Pre-heat the oven to 325℉. Grease and flour bundt pan. We used a 12-cup (10-inch) baking pan.Whisk flour, baking powder, and salt for 30 seconds in a medium bowl. Set aside.
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In another dish, combine ¾ cup thawed lemonade concentrate, vegetable oil, milk, and lemon essence. The milk thickens like buttermilk. Set dish aside after mixing.
2
Mix butter in mixer bowl at medium speed until creamy. Gradually add sugar and mix for 3–5 minutes until light and frothy.After adding each egg, stir until the yolk is incorporated.
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With the mixer on low speed, alternating adding flour and lemonade, starting and ending with flour. Three dry and two liquid additions.Smooth lemonade cake batter in bundt pan using spoon if required.
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Bake at 325℉ for 55-60 minutes or until a toothpick inserted into the center comes out clean or with crumbs. Turn out after 5–10 minutes.Cover the top with aluminum foil in the last few minutes of baking if it browns too much.
5
Stir ingredients until smooth. If too thick, add more. Small amounts of milk. If too thin, add confectioners' sugar. Wrap the bowl in plastic until use.
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