That sunny Mother’s Day morning, I stood in my mother’s kitchen. We were prepping for a small family brunch including my husband, our two kids, and Grandma. As I sifted through pantry staples, I spotted an untouched box of lemon cake mix and a tub of pink lemonade concentrate tucked behind some flour. Inspired, I decided to blend them into a cheerful pink pound cake.

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While I whisked together batter, Grandma told stories of her childhood farm and strawberry stands, the fragrance of lemon and sugar filling the air. My son peeked in, asking for “something pink and sweet,” and my daughter helped me pour the vibrant batter into our bundt pan. We chatted about school projects, beach days ahead, and Grandma’s Easter seashell hunt by the pier.

As the cake baked, the kitchen filled with sweet citrus aromas, and when I glided it onto the table, the pink cake gleamed like a spring sunrise. Sliced and drizzled with glossy lemonade glaze, bites revealed moist crumb and tangy sweetness, every forkful brought smiles and compliments.

Short Description

A moist, citrusy pound cake infused with pink lemonade flavor and topped with a tangy glaze—a bright, simple dessert perfect for brunch or celebrations.

Key Ingredients

1 (18.25 oz) lemon cake mix
1 (3 oz) instant lemon pudding mix
4 eggs
⅓ cup vegetable oil
½ cup milk
½ cup frozen pink lemonade concentrate, thawed
4 drops pink or red food coloring (optional)

Glaze

1 cup frozen pink lemonade concentrate, thawed
½ cup white sugar

Tools Needed

10-inch Bundt or tube pan
Large mixing bowl
Measuring cups and spoons
Whisk or electric mixer
Cooling rack

Cooking Instructions

Step 1: Preheat and Prep Pan
Preheat oven to 350 °F (175 °C). Grease and flour a 10-inch tube or Bundt pan.

Step 2: Prepare Batter
In a large bowl, combine cake mix, pudding mix, eggs, oil, milk, and ½ cup lemonade concentrate. Mix until smooth. Add food coloring, if using, until desired pink hue is reached.

Step 3: Bake
Pour batter into pan and smooth the top. Bake for 50 to 60 minutes, or until a toothpick inserted comes out clean.

Step 4: Make Glaze
While cake bakes, whisk together 1 cup thawed lemonade concentrate and ½ cup sugar until sugar dissolves.

Step 5: Glaze the Cake
Once the cake is out of the oven, prick holes evenly across the top with a fork. Immediately pour glaze over the warm cake, allowing it to soak in.

Step 6: Cool and Serve
Let cake cool in pan until just warm (10–15 minutes), then invert onto a rack to cool completely. Slice and enjoy with a napkin and a smile.

Troubleshooting Tip: If the glaze pools, gently tilt the pan to distribute. For denser texture, reduce oil to ¼ cup and add an extra egg.

Why You’ll Love This Recipe

Flavor Burst: Bright citrus with a hint of sweet pink lemonade

Quick & Easy: Simple cake mix base with added flair

Moist & Tender: Lemon pudding adds incredible moisture

Make-Ahead Friendly: Bake a day ahead—it stays fresh

Celebration-Worthy: Perfect for birthdays, brunches, or spring gatherings

Mistakes to Avoid & Solutions

Dense Cake:
Solution: Don’t overmix batter—stir just until smooth.

Dry Edges:
Solution: Check oven accuracy and tent the top with foil if browning too fast.

Runny Glaze:
Solution: Beat glaze longer or reduce concentrate to ¾ cup for thicker consistency.

Serving and Pairing Suggestions

Serve slices alongside fresh berries or whipped cream

Ideal with tea, lemonade, or light dessert wine

Perfect for buffet-style brunch or family-style platter

Storage and Reheating Tips

Store: Wrap leftover cake in plastic and keep at room temperature up to 3 days

Freeze: Slice and freeze in airtight bags up to 3 months

Reheat: Warm individual slices for 10 seconds in the microwave for that freshly-baked feel

FAQs

1. Can I use fresh lemonade?
Yes, reduce sugar in glaze slightly if fresh lemonade is very sweet.

2. Is this dairy-free-friendly?
Substitute plant-based milk and vegan pudding mix, texture may vary slightly.

3. Can I make it in another pan?
Yes, use a 9×5 loaf pan but reduce bake time to 45–55 minutes.

4. Can I skip food coloring?
Absolutely, the cake will be pale yellow, not pink, but the flavor remains delightful.

5. How to prevent glaze pooling?
Slowly pour glaze, allowing it to absorb between pours until the cake stops soaking up.

Tips & Tricks

Use room-temperature ingredients for even texture

Zest a lemon to sprinkle on top for extra citrus aroma

Beat glaze vigorously to help sugar fully dissolve

Let cake cool slightly before glazing to retain moisture

Recipe Variations

1. Strawberry Lemonade Cake:
Add ½ cup freeze-dried strawberry powder to batter and drop fresh strawberries in glaze.

2. Vanilla Bean Addition:
Stir in 1 tsp vanilla bean paste and melt-in vanilla beans into glaze for aromatic depth.

3. Lemon-Poppy Seed Twist:
Fold 1 Tbsp poppy seeds into batter before baking; no change needed in steps.

4. Light Yogurt Variation:
Replace milk with Greek yogurt for a tangier crumb and extra protein.

5. Layered Upside-Down Cake:
Add thin lemon zest strips around the pan before pouring batter, then invert post-bake—bright citrus crown!

Final Thoughts

That Mother’s Day cake became a happy ritual in my kitchen. I loved how something so easy could feel festive and bright, yet still be comfortingly familiar like a warm hug in dessert form.

Seeing my mom’s eyes light up, hearing my kids reach for seconds, and capturing that vibrant pink crumb on camera made every moment worthwhile. It’s a simple recipe, but it carries memories and I hope it brings as much joy to your table as it has to mine.

Moist Pink Lemonade Pound Cake