Beary Lemonade Soaked Pound Cake
Featuring: Sunflower Juice Works Beary Lemonade
1/2 cup granulated sugar
1 cup plus 3 tbsp Sunflower Juice Works Beary Lemonade, divided
1 plain store-bought pound cake
2 cups confectioner’s sugar
1/2 cup salted roasted pistachios, shelled and roughly chopped
2 tsp sumac
2 tbsp rose hip tea leaves
• Place granulated sugar and 1 cup lemonade in a small sauce pot, bring to a boil, and cook until sugar has dissolved, then remove from heat and cool completely.
• Using a wooden skewer or the tines of a fork, gently poke holes into the top of the pound cake, being sure to leave the cake in its package (if it did not come in a foil cake pan, place in a loaf pan).
• Spoon cooled lemonade-sugar mixture over top of cake and leave to soak overnight.
• Combine confectioner’s sugar with remaining 3 tbsp lemonade and stir until a smoothicing forms. Pour icing over cake and immediately top with pistachios, sumac and tea leaves. Allow the icing to set before slicing.
Makes 1 cake