Name: Pink Lemonade Pound Cake
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Ingredients: 1 package Lemon cake mix (18.25 oz); 1 package Instant lemon pudding mix (3 oz); 4 large Eggs; 1/3 cup Vegetable oil; 1/2 cup Milk; 1/2 cup Frozen pink lemonade concentrate, thawed; 4 drops Pink or red food coloring (optional); 1 cup Frozen pink lemonade concentrate, thawed; 1/2 cup White sugar (For glaze)

Jump to Recipe

Bright, zesty, and irresistibly pretty, Pink Lemonade Pound Cake is the treat you never knew you needed! Imagine all the refreshing tang of pink lemonade, wrapped up in a soft, perfectly sweet pound cake—doesn’t that sound like a dream? There’s something delightful about enjoying a slice of cake that conjures up lemonade-stand memories and adds a pop of color to your dessert table. Fun fact: pink lemonade was supposedly invented by accident at a circus, and it’s been stealing the show ever since.

This cake is special because it’s so simple to put together—just a handful of pantry staples and one bowl stand between you and dessert heaven. It’s quick, easy, and kid-approved, perfect for a family treat or instant party showstopper! If you’ve enjoyed my classic Lemon Pound Cake, you’ll find this version even more playful and crowd-pleasing. Ready for a refreshing spin on dessert? Grab your apron—let’s get baking!

What is Pink Lemonade Pound Cake?

So, what exactly is Pink Lemonade Pound Cake? The name itself is a mouthful—in all the right ways! Imagine, if you will, the puckery tang of lemonade paired with that gorgeous soft pink hue. But why “pink”? Isn’t lemonade usually yellow? Well, sometimes, the best recipes come from happy accidents (or maybe some clever marketing—who can resist pink?). It adds a splash of color and a dash of whimsy that makes you want to eat dessert first. As they say, “the way to a man’s heart is through his stomach,” but I say this cake wins everyone over! Feeling adventurous? Give this recipe a try and spread a little pink joy.

Why You’ll Love This

The main highlight of Pink Lemonade Pound Cake is its uplifting citrus flavor paired with a soft, buttery crumb, all finished with a tangy pink lemonade glaze that permeates every bite. Making this at home saves you money and lets you control the tang and sweetness—plus, you can impress guests with a bakery-worthy cake from your own kitchen. What makes this recipe super special are the flavorful touches like instant lemon pudding and an extra drizzle of zippy glaze right when the cake’s piping hot.

For those who love my Lemon Loaf or Strawberry Swirl Cake, this recipe is the best of both worlds—vibrant, refreshing, and a little indulgent! Go ahead, treat yourself by baking this at home and discover a new family favorite.

How to Make

Quick Overview

Pink Lemonade Pound Cake is the ultimate easy bake: pour, mix, and let the oven do the work! Perfect whether you need last-minute dessert for a picnic or a pretty afternoon tea treat. The secret is boxed lemon cake mix and instant lemon pudding, which guarantee a moist, tender crumb—no fancy techniques or equipment required. The batter takes only 10 minutes to prepare, and the total time in the oven is under an hour. You’ll finish with a cake that’s bright, tangy, and ready to wow.

Ingredients

1 package (18.25 oz) lemon cake mix
1 package (3 oz) instant lemon pudding mix
4 eggs
1/3 cup vegetable oil
1/2 cup milk
1/2 cup frozen pink lemonade concentrate, thawed
4 drops pink or red food coloring (optional)
1 cup frozen pink lemonade concentrate, thawed (for glaze)
1/2 cup white sugar (for glaze)

Directions

Preheat your oven to 350°F (175°C). Grease and flour a 10-inch tube pan or bundt pan to prevent sticking.
In a large mixing bowl, combine the lemon cake mix, instant lemon pudding mix, eggs, vegetable oil, milk, and 1/2 cup thawed pink lemonade concentrate. Using an electric mixer (or vigorous whisking!), mix until the batter is completely smooth and no lumps remain, about 2 – 3 minutes.
For a bold, fun color, add 4 drops of pink or red food coloring, and mix until the color is evenly distributed.
Pour the batter evenly into your prepared pan. Smooth the top.
Bake in the center of the oven for 50 minutes to 1 hour. The cake is done when a toothpick or cake tester inserted into the center comes out clean.
While the cake bakes, make the glaze: In a small bowl, stir together 1 cup thawed pink lemonade concentrate and 1/2 cup white sugar until the sugar dissolves completely.
As soon as the cake is baked, remove from the oven and prick the surface all over with a fork or skewer.
Slowly pour the glaze evenly over the hot cake, letting it soak in.
Allow the cake to cool in the pan until almost completely cool. Run a knife along the edges if needed, then carefully remove from the pan. Let cool fully on a wire rack before serving.

What to Serve With

Pink Lemonade Pound Cake is a dessert superstar on its own, but it shines even brighter when paired with fresh whipped cream or vanilla ice cream. For a fun brunch, serve alongside a bowl of mixed berries—strawberries, blueberries, and raspberries add juicy contrast. Refresh your guests with classic iced tea, sparkling lemonade, or even a glass of chilled rosé for adult gatherings. For a full summer tea party mood, don’t forget pretty finger sandwiches and a fruit salad.

Top Tips for Perfecting

For the prettiest presentation, add a sprinkle of powdered sugar or garnish with thin lemon slices and edible flowers just before serving.
If you don’t have pink lemonade concentrate, regular lemonade concentrate plus a few extra drops of red food coloring will do the trick.
Check for doneness at the 50-minute mark—overbaking will result in a dry cake.
Don’t skip pricking the cake before glazing; this lets the glaze soak in and makes each bite deliciously moist.
If you’re dairy-free, swap out the milk for your favorite plant-based alternative—just keep an eye on texture.

Storing and Reheating Tips

Store leftover Pink Lemonade Pound Cake wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate, where the cake remains fresh for about 5 days. To freeze, wrap slices individually and place in a freezer-safe bag for up to 2 months. To serve, let the cake come to room temperature or gently warm slices in the microwave for 10-15 seconds. The glaze will keep the cake moist—just be sure to cover any exposed edges to prevent dryness.

FAQs

Can I use a different cake mix flavor?
Yes, but lemon cake mix provides the best, most authentic lemonade flavor. Vanilla or white cake mix work as substitutes, but you’ll lose some of the tang.

Is the food coloring necessary?
Nope! The food coloring is purely for that pretty pink look. The cake will taste just as good without it.

Can I make this recipe ahead of time?
Absolutely. This pound cake stays moist for several days and the flavor only gets better, making it perfect for prepping ahead of parties.

What if I can’t find pink lemonade concentrate?
Regular lemonade concentrate plus a few drops of red food coloring work fine, or use homemade lemonade concentrate for a fresher twist.

How do I prevent the cake from sticking to the pan?
Be sure to thoroughly grease and flour your bundt or tube pan, reaching all the curves and edges. Let the cake cool until just barely warm before removing it from the pan.

Conclusion

If you’re searching for a cheerful, easy bake that brings a smile to everyone’s face, you can’t go wrong with Pink Lemonade Pound Cake. Its combination of zesty flavor, gorgeous pink color, and melt-in-your-mouth texture make it a runaway hit for any gathering (or snack attack). Try making it for your next celebration or simply to treat yourself—and don’t forget to pair it with a cold glass of lemonade for the full experience. Happy baking, and let me know how yours turns out in the comments below!