Pink Lemonade Pound Cake
There’s nothing like sitting on the front porch, sipping a tall glass of Pink Lemonade! While we are anxiously awaiting warmer weather around here so we can enjoy sitting outside, I am enjoying this Pink Lemonade Pound Cake. Starting with a white cake mix and adding a burst of flavor with Pink Lemonade concentrate and drink mix, this Pound Cake is super easy to make.
Typically pound cake is baked in either a loaf or bundt pan, but I thought it would be fun to bake them in a mini version. Who doesn’t love little individual servings of cake? I used a Fluted Muffin Tin for the individual servings, making them perfect for just about any holiday, perhaps for a Mother’s Day dessert this weekend.
This Pound Cake has a little tangy flavor, but not too much and is creamy from the addition of sour cream and cream cheese.
You can either give them a dusting of powdered sugar or for a little sweeter version, drizzle some with Pink Lemonade Glaze.
And I just had to serve them with a cute tall glass filled with Pink Lemonade and a pink stripe straw.
Do you love pink lemonade? You may also like these delicious desserts…
- Pink Lemonade Pie
- 3 ingredient Pink Lemonade Pie from Your Homebased Mom
- Pink Lemonade Fudge from Back for Seconds
Pink Lemonade Pound Cake
Smooth and creamy pound cake with a little tang.
Ingredients
- 1 box of White Cake Mix
- 1 cup Sour Cream
- 3/4 cup Frozen Pink Lemonade Concentrate, thawed
- 1/4 cup Pink Lemonade Drink Mix
- 3 ounces of Cream Cheese, softened {purchase a 8 oz pkg, then cut it}
- 3 Large Eggs
- 1 teaspoon Vanilla Extract
Pink Lemonade Glaze
- 1/3 cup powdered sugar
- 1-2 teaspoons pink lemonade {liquid, already mixed}
Instructions
- Preheat oven to 350 degrees and spray pan {loaf, bundt or mini}
- Mix all ingredients together in a large mixing bowl and beat well until smooth, about 5 minutes
- Divide batter into pans
- Bake at 350 degrees
- Loaf pan {typically 8 x 5 inches} - about 1 hour
- Bundt pan - about 1 hour
- Individual servings, like mine, about 13-15 minutes
- Cake is done when a toothpick inserted in the middle comes out clean
- Cool and drizzle with Pink Lemonade Glaze or dust with powdered sugar
Notes
Bake times will vary depending on the size of your pan.
How many mini quick breads does this recipe make?
Hi Jan, you should be able to get 3-4 mini loaf pans from this recipe.
-Liz
What can you substitute for the pink lemonade concentrate? I can’t find it in any store or online. Your pink lemonade pound cake sounds delicious and I’d love to make it! I also love to make pink lemonade pie and always used the concentrate for it.
Hi Linda, I’m not sure why you aren’t able to find the concentrate. Perhaps it’s the wrong time of year, I’m not sure.
I see this one > https://www.kroger.com/p/kroger-frozen-pink-lemonade-concentrate/0001111087763
For a substitute, you can use lemonade concentrate. The cake won’t have the exact same flavor, but should be close.
Happy Baking!
-Liz
Can I omit the pink lemonade and powdered lemonade mix? Will it still work?
Hi Maria, I don’t think it will work. The lemonade gives the cake the flavor, without it, it will be a normal white cake. You could omit the powdered lemonade mix, but you still need some type of liquid for the cake, which is where the lemonade concentrate comes in. If you don’t want to use the lemonade concentrate, you will need to substitute with some kind of liquid – water or milk.
Happy Baking!
~Liz
What a fun recipe! Never thought to use pink lemonade in the batter! Thanks for sharing with Delicious Dishes Recipe Party this week. Hope to see you again tomorrow for another party!
Your pound cake looks and sounds delish! Thanks so much for sharing your recipe with us at Merry Monday.
Such a fun flavor! Thanks for linking up with What’s Cookin’ Wednesday!
These look so yummy! Thanks for sharing at Merry Monday! Have a great weekend!