Pink Lemonade Pound Cake

 

I needed a dessert for a picnic over the weekend and this delicious Pink Lemonade Cake was the perfect fit. It was festive, cute, and yummy.

To make this Pink Lemonade Pound Cake extra special, I candied some lemon slices which might sound difficult but is actually wonderfully easy – but again, is purely optional for looks. To candy lemon slices, simply dissolve sugar in water over medium heat, add your lemon slices and remove from heat. You let the lemon slices cool in the syrup then transfer them to a wire rack to drain then sprinkle both sides with sugar and sprinkles

 

This is a super yummy, summery, fun cake. We sure loved it…I hope you will too.

 

Pink Lemonade Pound Cake

Ingredients:

1 package (18.25 ounce size) lemon cake mix
1 package (3 ounce size) 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
Glaze
1 cup frozen pink lemonade concentrate, thawed
1/2 cup white sugar

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Directions

Preheat oven to 350 degrees F. Grease and flour one 10-inch tube pan or bundt pan.
Combine the cake mix, lemon pudding mix, eggs, vegetable oil, 1/2 cup lemon concentrate and the milk. Mix until smooth. Pour the batter into the prepared pan.
Bake at 350 degrees F for 50 minutes to 1 hour. If your oven runs hot be sure to adjust accordingly!
Remove from oven and prick cake all over with a fork. Immediately pour lemonade glaze over top of cake.
Let cake stand in pan until almost cool.

LEMONADE GLAZE: Combine the thawed frozen lemonade and the white sugar. Mix thoroughly and pour over still warm cake.

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