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–+ servings
A glazed lemon bundt cake with a slice cut out, displayed on a wire rack with forks nearby. The cake is topped with icing and lemon zest, and a plate with the cut slice is in the background.
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Lemonade Pound Cake

A citrus version of a much-loved cake that feeds a crowd!
Prep Time15 minutes
Cook Time1 hour
Cool Time1 hour 30 minutes
Total Time2 hours 45 minutes
Course: Baked Good, Dessert
Cuisine: American
Keyword: All-purpose flour, Bundt cake, Lemon, Sour cream, Sugar
Servings: 12
Author: Nicole

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

Substitution:
Plain yogurt (not Greek) can be used instead of sour cream.
To store:
Cake can be covered and kept at room temperature for up to 3 days.
Individual slices can be wrapped in plastic, placed in a freezer-safe bag, and frozen for up to 3 months.

Nutrition

Calories: 611kcal | Carbohydrates: 88g | Protein: 6g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 135mg | Sodium: 320mg | Potassium: 95mg | Fiber: 1g | Sugar: 63g | Vitamin A: 869IU | Vitamin C: 4mg | Calcium: 34mg | Iron: 2mg
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