Description
This Pink Lemonade Pound Cake is a show-stopping dessert bursting with bright citrus flavor and a sweet-tart punch from pink lemonade. Made effortlessly with lemon cake mix and pudding, it’s topped with a vibrant pink lemonade glaze—making it the ultimate treat for spring gatherings, baby showers, or any occasion that calls for a splash of color and flavor.
Ingredients
Scale
For the Cake
- 1 box lemon cake mix
- 1 box (3 oz) instant lemon pudding mix
- 4 large eggs
- 3/4 cup pink lemonade concentrate, thawed
- 1/2 cup vegetable oil
- 1/2 cup water
For the Glaze
- 1 cup powdered sugar
- 2–3 tablespoons pink lemonade concentrate
Instructions
- Preheat the oven. Grease and flour a 10-cup Bundt pan or tube pan, and preheat your oven to 350°F (175°C) to ensure the cake bakes evenly and releases easily.
- Mix the batter. In a large mixing bowl, combine the lemon cake mix, instant lemon pudding mix, eggs, thawed pink lemonade concentrate, vegetable oil, and water. Using an electric mixer, beat everything together at medium speed for about 2 minutes, until the batter is smooth and fully combined.
- Fill the pan. Pour the prepared batter into your greased pan and use a spatula to smooth the top, creating an even surface for baking.
- Bake. Place the pan in the preheated oven and bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is cooked through.
- Cool the cake. Allow the cake to cool in the pan for 10 minutes to set, then run a knife around the edges and gently invert it onto a wire rack. Let it cool completely before glazing to prevent the glaze from melting off.
- Prepare the glaze. In a small bowl, whisk together 1 cup powdered sugar and 2–3 tablespoons of pink lemonade concentrate until smooth and pourable. Adjust the consistency by adding more concentrate or sugar as needed.
- Glaze and serve. Drizzle the pink lemonade glaze generously over the cooled cake. Slice and serve for a beautiful, tangy-sweet treat!
Notes
- For a stronger pink color, add a drop of pink or red food coloring to the glaze.
- You can substitute homemade pink lemonade concentrate for store-bought if preferred.
- Store any leftover cake covered at room temperature for up to 3 days, or refrigerate for longer freshness.
- This cake travels well and is great for potlucks or parties.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 340 kcal
- Sugar: 32g
- Sodium: 410mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 50mg