Pink Lemonade Pound Cake
Pink Lemonade Pound Cake
15 oz. package Gluten Free yellow cake mix
1/4 c. lemon instant pudding mix
1 c. milk
1/2 c. vegetable oil
3 large eggs
2 tsp. lemon extract
1/4 c. + 2 Tbsp. thawed pink lemonade concentrate, divided
1 c. confectioner's sugar
red food coloring (opt.)
1. Preheat oven to 350 degrees. Lightly grease a 12 cup-Bundt pan with cooking spray. Dust the pan with gluten free all-purpose flour or rice flour. Shake out the excess and set aside.
2. Place the cake mix, pudding mix, milk, oil, eggs, lemon extract, and 1/4 c. pink lemonade concentrate in a large mixing bowl and beat with an electronic mixer on low speed until the ingredients are just combined. Increase the mixer speed and beat on medium until the batter is smooth, about 2 minutes. Add about 5-6 drops of red food coloring, one drop at a time until the desired color is reached. Pour the batter into the prepared Bundt pan, smoothing the top. Bake for 35-40 minutes.
3. Place the cake on a wire rack to cool completely. Meanwhile, mix 2 Tbsp. pink lemonade concentrate and confectioner's sugar. Drizzle the glaze over the cooled pound cake. Serve.
More Posts from Carefreeglutenfree and Others
Oreo Balls
8 oz. package Gluten Free chocolate cream-filled cookies, crushed
8 oz. package cream cheese, softened
14 oz. package white melting chocolate chips
Sprinkles
1. Beat the cream cheese until fluffy. Add the chocolate cream-filled cookies and beat until well combined.
2. Roll into small balls and place on a parchment paper-lined baking sheet. Place in the freezer for at least 1 hour.
3. In a double boiler, melt white chocolate chips (I used pink colored white chocolate for Valentine's Day). Continuously stir until melted and continue stirring to prevent burning.
4. With a fork, cover the oreo balls. Shake off the excess chocolate and, using a tooth pick, gently place back onto the parchment paper-lined baking sheet. Sprinkle with decoration immediately, before the chocolate hardens. Chill in the refridgerator for at least one hour. Serve.
{"Eatsy: Gluten-Free Rhubarb Almond Breakfast Cakes"}
Eggplant Parmesan
1 large eggplant, cut into 1/4"-1/2" round slices
4 c. gluten free corn chex, crushed
2 tsp. Italian seasoning
1 egg
2 Tbsp. milk
2-3 Tbsp. olive oil
1 Tbsp. minced garlic
1/2 c. onion, chopped
28 oz. tomato sauce
1 tsp. oregano
1/2 tsp. marjoram
1/2 tsp. basil
2 c. shredded Mozarella cheese
1. Preheat oven to 350 degrees.
2. Mix 1 egg and 2 Tbsp. milk. Combine Italian seasoning and crushed Chex. Dip eggplant slices in egg mixture, then in Chex mixture. Place on a nonstick baking sheet and bake for about 15 minutes.
3. In a small saucepan, heat olive oil, garlic, and onions until tender. Add tomato sauce and spices. In a 9x12" casserole dish, layer eggplant, sauce, and cheese. Repeat.
4. Bake at 350 degrees for approximately 20 minutes, or until cheese is melted and sauce bubbles. Serve.
“There is no greatness where there is not simplicity, goodness, and truth.”
- Leo Tolstoy
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Simple recipes modified for an allergen-free lifestyle.
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