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Pink Lemonade Pound Cake


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Rate this recipe 4/5 (49 Votes)


  • 1 package (18.25 oz.) lemon cake mix
  • 1 package (3 oz.) instant lemon pudding mix
  • 4 eggs
  • 1/3 cup vegetable oil
  • 1/2 cup milk
  • 1/2 cup frozen pink lemonade concentrate, thawed
  • 4 drops pink or red food coloring, optional
  • Glaze
  • 1 cup frozen pink lemonade concentrate, thawed
  • 1/2 cup powder sugar


Adapted from


Step 1

1. Preheat oven to 350 degrees F. Grease and flour one 10-inch tube pan or bundt pan.

2. Combine the cake mix, lemon pudding mix, eggs, vegetable oil, 1/2 cup lemon concentrate and the milk. Mix until smooth. Pour the batter into the prepared pan.

3. Bake at 350 degrees F for 50 minutes to 1 hour. If your oven runs hot be sure to adjust accordingly!

4. Remove from oven and prick cake all over with a fork. Immediately pour lemonade glaze over top of cake.

5. Let cake stand in pan until almost cool.

LEMONADE GLAZE: Combine the thawed frozen lemonade and the powder sugar Mix thoroughly and pour over still warm cake


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