June Pound Cake of the Month: Lemonade

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.

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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.

Ingredients:

  • 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.

Directions:

  1. Preheat oven to 350° and spray 10 cup bundt pan with no stick baking spray.
  2. Combine cake mix, pudding mix, eggs, oil, milk, and lemonade concentrate until smooth.
  3. 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.)
  4. 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.)
  5. Remove cake from pan after about 20 minutes and then frost when completely cooled.

Frosting/Glaze Directions:

  • 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!

 

 

 

 

April Pound Cake of the Month: Red Velvet

I definitely took the easy way out when baking this month’s Red Velvet Pound Cake. The ingredients from previous recipes included not only flour and sugar, but baking soda, baking powder, sour cream and a variety of “special” ingredients like a can of Sprite in January’s Lemon-Lime Pound Cake, strawberry glaze and cream cheese in February’s Strawberry Swirl Pound Cake and pecans and a homemade praline frosting in March’s Praline Pound Cake.

So when I finally found a recipe for Red Velvet Pound Cake, I thought long and hard about whether or not I wanted to try one that called for a box of cake mix as its basic ingredient. However, to be honest, I found recipes for several red velvet swirl cakes, but only one for a cake that would provide the red color of the cake I desired.

After a quick trip to the grocery, I baked this super easy, but delicious Red Velvet Pound Cake. Unlike the 2 1/2 to 3 hours required to bake the other cakes, I only invested about 1 1/2 hours this month so it can easily be made at the last minute and its festive appearance makes it a perfect choice for a special occasion.

Ingredients:

  • 1 box red velvet cake mix
  • 1 box white chocolate instant pudding (small)
  • 4 eggs
  • 1 1/4 cups water
  • 1/2 cup oil

I used sugar-free pudding, only because that’s all that was available at the grocery, and I wasn’t willing to make another stop for one ingredient. Fortunately, the sugar-free mix worked fine, and in fact, I’ll probably use it the next time I bake this cake.

Red Velvet Pound Cake Directions:

  1. Preheat oven to 325° and coat 10 cup bundt pan with baking spray.
  2. Combine ingredients in large bowl and mix for 2 minutes on medium speed.
  3. Pour mixture into prepared pan and bake for 50-60 minutes.
  4. Cool 15 minutes before removing from pan to serving plate.

Since my large bundt pan is a 12 cup pan, I used a 6 cup pan and 3 mini cakes. The mini cakes baked for 20 minutes and the 6 cup cake baked 35 minutes.

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The recipe from Just a Pinch called for microwaving canned frosting to make a glaze, but I couldn’t go that far so I made a glaze from scratch that actually turned out to be more of a frosting than a glaze. Maybe I should have microwaved my frosting to get more of a glaze. Oh well, that’s something I can try next time.

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Cream Cheese Glaze (Frosting):

  • 1 pkg. cream cheese (softened)
  • 1/2 stick butter (softened)
  • 2-3 cups powdered sugar
  • 1/2+ tsp. milk

Mix cream cheese and butter until creamy either with a hand mixer or by hand. Gradually add powdered sugar until fully incorporated. Add 2 – 3 cups for desired sweetness. Add milk 1/2 tsp. at a time to thin frosting to more of a glaze and then drizzle over the cake.

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My glaze came out much more like frosting but I’ll sacrifice a little in appearance for taste. So glad I took a chance on this easy cake mix based recipe!

 

 

Pound Cake of the Month: Lemon-Lime Pound Cake

IMG_2574This pan started my obsession with pound cakes. Sure, I’ve always enjoyed eating them, and I’d tried making them, but everything changed when I received this pan as a gift from Meghan. Why? Because now I could make a cake that LOOKED like those pictured in Southern Living. No more picking stuck pieces of cake from the pan!

I’ve baked three or fours pound cakes each year since unwrapping this gift, but this year one of my New Year’s Resolutions is to bake a pound cake every month – twelve different recipes. I know that may seem to contradict the resolution to lose five more pounds to reach my final weight lose goal, but I’ve also learned the secrets of freezing cake so there’s no need to eat the whole cake. And of course, I can always share with others.

When the February edition of Southern Living arrived earlier this month, with a Lemon-Lime Pound Cake pictured on the cover, I knew this was more than a subtle reminder to get started on my resolution. So last Sunday I flipped through the magazine, studied the recipe, and made a list of ingredients to pick up after church. The surprise ingredient: lemon-lime soda, I used Sprite.

Lemon-Lime Pound Cake

Ingredients:

  • 1 1/2 cups butter, softened
  • 3 cups sugar
  • 5 large eggs
  • 2 Tbsp. lemon zest
  • 1 tsp. vanilla extract
  • 1 tsp. lemon extract
  • 3 cups all-purpose flour (I used Swans Down cake flour. 3 cups + 6 Tbsp.)
  • 1 cup lemon-lime soft drink (I used Sprite.
  1. Preheat oven to 350°. Beat butter at medium speed with an electric stand mixer until creamy. Gradually add sugar; beat at medium speed 3 to 5 minutes or until light and fluffy. Add eggs, 1 at at time, beating just until blended after each addition. Stir in lemon zest and extracts.
  2. Add flour to butter mixture alternately with lemon-lime soft drink, beginning and ending with flour. Beat at low speed just until blended after each addition. Pour batter into a greased (with shortening) and flour 10-inch Bundt pan. (I just sprayed the pan with Baking Pam. That’s why I love this pan!)
  3. Bake at 350° for 1 hour and 5 minutes to 1 hour and 15 minutes until a long wooden pick inserted in center comes out clean, shielding with aluminum foil after 45 to 50 minutes to prevent excessive browning. (At 1 hour and 5 minutes, my cake was done! I’ll check at 1 hour next time. I guess my oven cooks hot.)
  4. Cool in pan on a wire rack 10 minutes; remove cake from pan to wire rack.
  5. Spoon Lemon-Lime Glaze over warm or room temperature cake.

Lemon-Lime Glaze

Whisk together 2 cups powdered sugar, 2 tsp. lemon zest, 1 1/2 Tbsp. fresh lemon juice, and 1 Tbsp. fresh lime juice in a bowl until blended and smooth. (I used Realemon brand lemon and lime juice instead of squeezing fresh.)

For a thinner glaze stir in an additional 1 Tbsp. fresh lemon juice, 1 tsp. at a time, if desired.

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Southern Living posts the recipes featured in their magazine on their website, but you won’t find the Lemon-Lime Pound Cake recipe yet. I did find a recipe for a Red Velvet Marble Pound Cake that may make a future Pound Cake of the Month. I’d also love to try your favorite pound cake recipe…so share!