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Pink Lemonade Pound Cake Recipe

Pink Lemonade Pound Cake Recipe
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★★★★★

5.1 from 10 reviews

This Pink Lemonade Pound Cake is a delightful twist on the classic pound cake, infused with tangy pink lemonade flavor and a sweet glaze that soaks into the moist crumb. Perfect for spring or summer gatherings, this vibrant cake combines lemon cake mix, instant lemon pudding, and pink lemonade concentrate for a refreshing, eye-catching dessert.

Ingredients

Scale

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

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 10-inch tube pan or bundt pan thoroughly to prevent sticking and ensure easy removal of the cake.
  2. Mix Batter: In a large mixing bowl, combine the lemon cake mix, instant lemon pudding mix, eggs, vegetable oil, milk, and 1/2 cup of thawed pink lemonade concentrate. Beat or mix well until the batter is completely smooth and free of lumps, about 2 to 3 minutes.
  3. Add Food Coloring: Add 4 drops of pink or red food coloring if you want a vibrant pink color. Mix until the color is evenly distributed throughout the batter.
  4. Prepare for Baking: Pour the batter evenly into the prepared pan. Smooth the top with a spatula to create an even surface for baking.
  5. Bake: Place the pan in the center of the preheated oven. Bake for 50 minutes to 1 hour, or until a toothpick inserted into the center comes out clean without wet batter.
  6. Make Glaze: While the cake is baking, prepare the glaze by stirring together 1 cup of thawed pink lemonade concentrate and 1/2 cup white sugar until the sugar dissolves completely and the mixture is smooth.
  7. Glaze the Cake: Once the cake is done, remove it from the oven and immediately prick the surface all over with a fork or skewer to allow the glaze to soak in.
  8. Apply Glaze: Slowly pour the prepared glaze evenly over the hot cake, allowing it to soak deep into the crumb for maximum flavor and moisture.
  9. Cool and Serve: Let the cake cool in the pan until nearly cool. Run a knife along the edges if necessary and carefully remove the cake. Place it on a wire rack to cool completely before slicing and serving.

Notes

  • Use fresh thawed pink lemonade concentrate for the best flavor and glaze consistency.
  • Adding food coloring is optional but enhances the cake’s pink appearance for a more festive look.
  • Ensure the cake is properly cooled before slicing to avoid breaking.
  • The glaze can be adjusted for sweetness by adding more or less sugar as desired.
  • This cake stores well covered at room temperature for up to 3 days or refrigerated for up to a week.
  • For an extra lemony flavor, garnish with lemon zest or serve with fresh berries.

Nutrition

Keywords: pink lemonade, pound cake, lemon cake, lemon pudding, summer dessert, bundt cake, glaze

Find it online: https://leofoster.com/pink-lemonade-pound-cake-recipe/