Pink Lemonade Pound Cake

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Smooth and creamy pound cake with a little tang. Recipe from HoosierHomemade.com

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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}

Preparation

Step 1

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

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