Pink Lemonade Pound Cake
Bright, zesty, and irresistibly pretty, Pink Lemonade Pound Cake is a delightful treat that combines the refreshing tang of pink lemonade with a soft, sweet pound cake.
Servings: 8 servings
Equipment
- Mixing Bowl
- Electric Mixer
- 10-inch Tube Pan or Bundt Pan
Ingredients
Cake 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)
Glaze Ingredients
- 1 cup Frozen pink lemonade concentrate, thawed
- 1/2 cup White sugar For glaze
Instructions
- 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. Mix until the batter is completely smooth and no lumps remain, about 2 – 3 minutes.
- Add 4 drops of pink or red food coloring for a bold color, and mix until evenly distributed.
- Pour the batter evenly into your prepared pan and smooth the top.
- Bake in the center of the oven for 50 minutes to 1 hour, until a toothpick inserted into the center comes out clean.
- While the cake bakes, make the glaze by stirring 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 it 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.
Notes
For the prettiest presentation, add a sprinkle of powdered sugar or garnish with thin lemon slices and edible flowers just before serving.