This post contains affiliate links. Please see our disclosure policy.
Sunday Dinner
Lemon-Herb Goat Cheese Ball with Green Zebra Tomatoes
Grilled Butterflied Brown Sugar Chicken
Creamy Corn Pudding
Simple Green Salad
Lemonade Pound Cake
Summer is quickly coming to an end and I want to “squeeze” (pun intended for this post) in as many seasonal good eats as possible.
I have already told you about my Great Aunt Margaret’s Southern Pound Cake and that is “kinda” like a lemon pound cake, but this here cake…is a Lemonade🍋 Pound Cake. It is sweet and just a bit tangy like a tall glass of lemonade.
Now, you might be wondering how the “lemonade” flavor is achieved. Wait for it…good ole fashion lemonade concentrate. Yep, the work is already done for you. Well except for the part of making the cake😉.
The other ingredient that makes this a wonderful cake is the addition of sour cream. Having said that, you can also use plain yogurt (not the Greek stuff). They both have equally good results and make for a tender and moist end product. The last thing to finish off this cake is the glaze. Mmm…glaze.The original recipe called for drizzling the glaze over the still warm cake, but I like to see my glaze, so I let the cake cool a bit longer before pouring on the glaze.
So, pucker-up, run to the store and get that can of lemonade concentrate! Happy Sunday!
“As an Amazon Associate, I earn a commission from qualifying purchases that you make from the links within my posts and recipe cards with no added cost to you.”
Lemonade Pound Cake
Equipment
Ingredients
For the Cake
- 3 cups unbleached all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon Kosher salt
- 1 ½ cups (12 ounces) unsalted butter at room temperature
- 2 cups granulated sugar
- 5 extra-large eggs at room temperature
- ¾ cup frozen lemonade concentrate, thawed
- ½ cup sour cream, light or full-fat
- 1 tablespoon lemon zest
- ½ teaspoon pure vanilla extract
For the Glaze
- ⅓ cup frozen lemonade concentrate, thawed
- ½ teaspoon lemon zest
- 2 cups confectioners’ sugar
Instructions
For the Cake
- Preheat oven to 325°F. Spray a 12-cup Bundt pan with nonstick baking spray (the kind with flour); set aside.
- In a medium bowl, stir together the flour, baking soda, and salt; set aside. In another medium bowl, stir together the lemonade concentrate and sour cream; set aside.
- Using a mixer with the paddle attachment, beat the butter and sugar at medium speed until light and fluffy, stopping occasionally to scrape down the sides of the bowl. Add the eggs, one at a time, beating well after each addition. With mixer on low speed, add flour mixture to butter mixture in thirds, alternating with the lemonade mixture, beginning and ending with the flour mixture. Add the lemon zest and vanilla. Scrape down the sides of the bowl and mix mix until combined, about 15 seconds.
- Pour the batter into the prepared pan and bake until a wooden pick inserted into the center comes out clean, about 60 minutes. Let the cake cool in the pan for 10-15 minutes. Invert the cake onto a wire rack and let cool slightly, about 30 minutes.
For the Glaze
- In a medium bowl, whisk together the concentrate and zest. Gradually whisk in the confectioners’ sugar until smooth.
- Set the wire rack with cake on a parchment paper lined baking sheet. Drizzle the lemonade glaze over cake. (Garnish with a bit of lemon zest, if desired.) Let cake cool completely. Slice and serve. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
