Moist Pink Lemonade Pound Cake
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.
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
Instructions
- Preheat to 350°F (175°C). Grease and flour a 10-inch Bundt or tube pan.
- Mix cake mix, pudding, eggs, oil, milk, and ½ cup lemonade concentrate until smooth. Add food coloring if desired.
- Pour batter into pan and bake 50–60 minutes, until a toothpick comes out clean.
- Whisk 1 cup lemonade concentrate with ½ cup sugar until dissolved.
- Poke warm cake with a fork and pour glaze over the top.
- Cool in pan 10–15 minutes, then invert onto rack. Slice and serve.