One of my goals for 2014 is to bake a different pound cake each month of the year.
Lemonade Pound Cake. What could be more perfect for a summer pound cake recipe! After all, lemonade and summer are a match made in heaven.
I found several recipes for pink lemonade pound cake and finally decided to try one that uses a box cake as the base. This worked well for the Red Velvet Pound Cake I made in April so I decided to give it a go.
The recipe called for lemon cake mix, lemon pudding mix, and the special ingredient: pink lemonade frozen concentrate.
After removing the cake from the oven, I poked holes in the bottom of the cake before removing it from the pan and poured the thawed lemonade concentrate mixed with sugar over the cake. According to recipe this not only adds flavor but makes for a moist cake.
It did make a moist cake, but it was not a dense cake like you’d expect from a pound cake.
I found three frosting/glaze recipes, and obviously I didn’t choose the best one since it had to be microwaved to thin enough to pour over the cake. Worst of all, the flavor was just ok.
I ate one slice of the Lemonade Pound Cake, but it wasn’t worth the calories for a second. Definitely a disappointment, but this is the first of the six pound cakes I’ve made this year that’s been a disappointment. Not too bad.
I’ve included the recipe, but I’d suggest the Lemon Lime Pound Cake or Lemon Blueberry Pound Cake as better alternatives to a yummy summer cake.
- 1 box lemon pound cake mix
- 1 small box lemon instant pudding mix (I used sugar free since that’s all I could find.)
- 4 eggs
- 1/3 cup vegetable oil
- 1/2 cup milk
- 1/2 cup frozen pink lemonade concentrate
- red food color (about 15 drops to get desired pink color)
- 1 cup frozen pink lemonade concentrate mixed with 1/2 cup granulated sugar (set aside until after cake is baked)
- Reserve remaining lemonade concentrate for frosting/glaze.
- Preheat oven to 350° and spray 10 cup bundt pan with no stick baking spray.
- Combine cake mix, pudding mix, eggs, oil, milk, and lemonade concentrate until smooth.
- Pour batter in prepared pan and bake for 45-60 minutes. (The original recipe called from 50 minutes and that was too long for my oven.)
- Let cool for about five minutes and then poke holes throughout the cake with a skewer and pour or spoon the lemonade/sugar mixture over the cake. (DO NOT REMOVE CAKE FROM PAN. YOU WILL POKE HOLES ON WHAT WILL BE THE BOTTOM OF THE CAKE.)
- Remove cake from pan after about 20 minutes and then frost when completely cooled.
- 1 stick butter, softened
- 3 cups powdered sugar
- 2-3 Tablespoons lemonade concentrate
- red food coloring
Mix 1 stick of softened butter with 2 cups of powdered sugar until smooth. Add 2-3 Tablespoons of lemonade concentrate and 5 or 6 drops of red food coloring. Add an additional cup of powdered sugar.
I had to heat in microwave so I could spoon glaze over cake. Next time, I’d melt the butter first and then add powdered sugar and lemonade or look for a different recipe.
But to be honest, this isn’t a cake I’ll bake again. I’m sharing only because it’s part of my goal of baking a new pound cake every month this year, and it seems reasonable to share the failure as well as the success.
If you’ve baked this cake with success, please share your secret in the comment section below. Maybe you can convince me to try your recipe!