Description

Ever wondered what happens when you mix the tangy zip of pink lemonade with the rich, buttery goodness of a pound cake? You get a Pink Lemonade Pound Cake that’s a total crowd-pleaser! This dessert is a burst of summer in every bite, with its vibrant lemon flavor, subtle sweetness, and pretty pink hue.

Ingredients

For the Cake:

Lemon cake mix (18.25 oz): Provides a reliable base with a bright lemon flavor.
Instant lemon pudding mix (3 oz): Adds moisture, density, and an extra layer of lemony goodness.
Eggs (4 large): Bind the batter and give the cake its rich, tender texture.
Vegetable oil (⅓ cup): Keeps the cake moist and soft.
Milk (½ cup): Adds creaminess and helps thin the batter for a smooth consistency.
Frozen pink lemonade concentrate, thawed (½ cup): The star ingredient, bringing a sweet-tart, citrusy flavor.
Pink or red food coloring (4 drops, optional): Gives the cake its signature pink hue for a fun, vibrant look.

For the Glaze:

Frozen pink lemonade concentrate, thawed (1 cup): Adds a tangy, refreshing finish to the cake.
White sugar (½ cup): Sweetens the glaze and balances the tartness of the lemonade.

Substitutions and Variations:

Cake Mix: Use a white or yellow cake mix if lemon isn’t available, and add 1 tablespoon of lemon extract for flavor.
Pudding Mix: Swap lemon pudding for vanilla pudding, but add 1 teaspoon of lemon zest to keep the citrusy vibe.
Milk: Use almond milk, oat milk, or buttermilk for a dairy-free or tangy twist.
Pink Lemonade Concentrate: Regular lemonade concentrate works if you can’t find pink lemonade. The flavor will be similar, just without the pink tint.
Food Coloring: Skip the food coloring for a natural look, or use natural alternatives like beet juice for a subtle pink hue.
Gluten-Free: Use a gluten-free lemon cake mix and pudding mix for a gluten-free version.
Vegan Option: Use a vegan cake mix, egg replacer (like flax eggs), plant-based milk, and vegan pudding mix.

Why These Ingredients Matter: The lemon cake and pudding mixes create a foolproof base with bold flavor, while the pink lemonade concentrate adds a unique, tangy twist. The eggs and oil ensure a moist, dense texture, and the glaze soaks in to make every bite juicy and flavorful. The optional food coloring adds a playful touch, making this cake as pretty as it is tasty.

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Instructions

Step 1: Preheat and Prep

Preheat the Oven: Set your oven to 350°F (175°C).
Prepare the Pan: Grease and flour a 10-inch tube or bundt pan to prevent sticking. You can use butter or nonstick spray for greasing, and dust lightly with flour.

Tip: Tap out excess flour from the pan to avoid a gritty texture on the cake.

Step 2: Make the Batter

Combine Ingredients: In a large mixing bowl, add the 18.25 oz lemon cake mix, 3 oz instant lemon pudding mix, 4 eggs, ⅓ cup vegetable oil, ½ cup milk, and ½ cup thawed pink lemonade concentrate.
Mix Until Smooth: Use a hand mixer or stand mixer on medium speed to blend the ingredients until smooth and well-combined, about 2–3 minutes. Scrape down the sides of the bowl as needed.
Add Food Coloring (Optional): If using, add 4 drops of pink or red food coloring and mix until the batter has an even pink hue.

Tip: Don’t overmix the batter to keep the cake tender. Stop once it’s smooth.

Step 3: Bake the Cake

Pour Batter: Pour the batter evenly into the prepared tube or bundt pan, smoothing the top with a spatula.
Bake: Place in the preheated oven and bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean. If your oven runs hot, check at 45 minutes to avoid overbaking.

Tip: If the top browns too quickly, cover loosely with foil during the last 10 minutes of baking.

Step 4: Make the Glaze

Mix Glaze: While the cake bakes, combine 1 cup thawed pink lemonade concentrate and ½ cup white sugar in a small bowl. Stir until the sugar is fully dissolved.

Tip: Warm the lemonade concentrate slightly (10–15 seconds in the microwave) if the sugar doesn’t dissolve easily.

Step 5: Glaze the Cake

Prick the Cake: Remove the cake from the oven and immediately prick it all over with a fork or skewer while it’s still in the pan. This helps the glaze soak in.
Pour Glaze: Slowly pour the pink lemonade glaze over the hot cake, letting it seep into the holes and around the sides.

Tip: Pour the glaze gradually to ensure it absorbs evenly without pooling.

Step 6: Cool and Remove

Cool in Pan: Let the cake cool in the pan for about 30–40 minutes, until almost cool but still slightly warm.
Remove from Pan: Carefully invert the pan onto a serving plate or wire rack to release the cake. Let it cool completely before slicing.

Tip: Run a knife around the edges of the pan to help loosen the cake if it sticks.