Pink Lemonade Pound Cake Recipe 415

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PINK LEMONADE POUND CAKE RECIPE - (4.1/5)



Pink Lemonade Pound Cake Recipe - (4.1/5) image

Provided by VerneJ

Number Of Ingredients 10

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

Steps:

  • 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

PINK LEMONADE CAKE



Pink Lemonade Cake image

Provided by Food Network

Categories     dessert

Time 1h

Yield 12 servings

Number Of Ingredients 18

1 1/2 sticks unsalted butter, slightly chilled and cut into slices, plus more for greasing
2 1/2 cups cake flour, sifted
1 1/2 cups granulated sugar
2 1/2 teaspoons baking powder
1 teaspoon kosher salt
4 large eggs
3/4 cup frozen pink lemonade concentrate, thawed
1/2 cup milk, at room temperature
1 tablespoon lemon extract
1 teaspoon pure vanilla extract
Pink or red food coloring, optional
2 sticks unsalted butter, at room temperature
Pinch kosher salt
3 cups confectioners' sugar
1/4 cup frozen pink lemonade concentrate, thawed
3/4 teaspoon lemon extract
Pink food coloring, optional
Lemon slices and straws, for decorating, optional

Steps:

  • For the cake: Preheat the oven to 350 degrees F and grease a 9-by 13-inch baking dish.
  • Add the flour, granulated sugar, baking powder and salt to the bowl of a stand mixer and mix on low speed to combine.
  • Next, slowly add in the butter slices and allow to mix until the flour resembles coarse crumbs.
  • While the butter mixes, in a separate bowl whisk together the eggs, pink lemonade, milk, lemon extract and vanilla extract.
  • With the mixer still on low speed, add the egg mixture in three batches, allowing the liquid to combine into the dry ingredients until fully incorporated. If desired, stir in a few drops of pink or red food coloring to create a light pink color.
  • Spread the batter evenly into the prepared pan and bake until a toothpick inserted into the center comes out mostly clean with a few crumbs, 30 to 35 minutes. Cool in the pan on a wire rack until room temperature. While cooling, prepare the frosting.
  • For the frosting: Combine the butter and salt in the stand mixer on low speed. Slowly add the confectioners' sugar in small amounts until all is added, and then turn the speed to medium-high to combine. Add the pink lemonade concentrate and lemon extract and mix until fluffy. Add in the food coloring at this point if desired.
  • Once the cake is fully cooled, ice with the frosting and decorate with lemon slices and straws, if desired.

PINK LEMONADE STAND CAKE



Pink Lemonade Stand Cake image

If you love a moist and creamy cake, this is it. Lemon juice and lemonade give the layers a tangy touch, and the cream cheese frosting with sprinkles makes it pretty. -Lauren Knoelke, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 12 servings.

Number Of Ingredients 21

1 cup buttermilk
2 tablespoons lemon juice
2 tablespoons seedless strawberry jam, warmed
2 tablespoons thawed pink lemonade concentrate
2 tablespoons grenadine syrup
1 cup unsalted butter, softened
1-1/4 cups sugar
3 tablespoons grated lemon zest
4 large eggs, room temperature
1/2 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
FROSTING:
1 cup unsalted butter, softened
1 package (8 ounces) cream cheese, softened
1 tablespoon grated lemon zest
4 cups confectioners' sugar
1/3 cup plus 3 tablespoons thawed pink lemonade concentrate, divided
Pink sprinkles

Steps:

  • Preheat oven to 350°. Line bottoms of three greased 8-in. round baking pans with parchment; grease paper., In a small bowl, whisk the first 5 ingredients until blended. In a large bowl, cream butter, sugar and lemon zest until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk mixture, beating well after each addition., Transfer batter to prepared pans. Bake until a toothpick inserted in center comes out clean, 20-24 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For frosting, in a large bowl, beat butter, cream cheese and lemon zest until smooth. Gradually beat in confectioners' sugar and 1/3 cup lemonade concentrate. If necessary, refrigerate until spreadable, up to 1 hour., Place 1 cake layer on a serving plate. Brush 1 tablespoon lemonade concentrate over cake; spread with 1/2 cup frosting. Repeat layers. Top with remaining cake layer; brush remaining lemonade concentrate over top., Spread remaining frosting over top and sides of cake., Decorate with sprinkles. Refrigerate until serving.

Nutrition Facts : Calories 732 calories, Fat 39g fat (24g saturated fat), Cholesterol 172mg cholesterol, Sodium 291mg sodium, Carbohydrate 91g carbohydrate (68g sugars, Fiber 1g fiber), Protein 7g protein.

OLD-FASHIONED LEMON POUND CAKE



Old-Fashioned Lemon Pound Cake image

This is an old recipe that my grandmother always made. It goes great with coffee and is quick and easy to make. Light lemon flavor that can be accompanied with a lemon glaze if desired.

Provided by Cookin Mama

Categories     Desserts     Cakes     Pound Cake Recipes

Time 45m

Yield 12

Number Of Ingredients 8

2 cups white sugar
2 cups all-purpose flour
5 eggs
1 cup shortening (such as Crisco®)
5 tablespoons whole milk
1 tablespoon vanilla extract
2 teaspoons lemon extract
¼ teaspoon baking powder

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease two 9x5-inch loaf pans.
  • Combine sugar, flour, eggs, shortening, whole milk, vanilla extract, lemon extract, and baking powder in a large bowl; pour into the prepared pans.
  • Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 30 minutes.

Nutrition Facts : Calories 390.7 calories, Carbohydrate 49.6 g, Cholesterol 77.5 mg, Fat 19.4 g, Fiber 0.6 g, Protein 4.8 g, SaturatedFat 4.9 g, Sodium 39.9 mg, Sugar 33.7 g

LEMONADE POUND CAKE



Lemonade Pound Cake image

This recipe starts with a cake mix and is enhanced by adding sour cream, lemonade and cream cheese. So good!

Provided by Marie

Categories     Dessert

Time 1h5m

Yield 12-16 serving(s)

Number Of Ingredients 8

1 (18 1/4 ounce) package white cake mix
1 cup sour cream
1 (6 ounce) can frozen lemonade concentrate, thawed
1 (3 ounce) package cream cheese, at room temperature
3 large eggs
1 cup confectioners' sugar
3 tablespoons lemon juice
1 teaspoon grated lemon zest

Steps:

  • Preheat oven to 350°.
  • Lightly grease a 12-cup Bundt pan with vegetable oil, then dust with flour.
  • Shake out the excess flour and set the pan aside.
  • Place the cake mix, sour cream, lemonade concentrate, cream cheese, and eggs in a large mixing bowl.
  • Blend with an electric mixer on low speed for 1 minute.
  • Stop the machine and scrape down the sides of the bowl with a rubber spatula.
  • Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed.
  • Pour the batter into the prepared pan.
  • Bake the cake for 40 to 45 minutes or until it tests done.
  • Remove cake from oven and place on a wire rack to cool for about 20 minutes.
  • Meanwhile, prepare the glaze by whisking the confectioners' sugar, lemon juice, and lemon rind in a medium mixing bowl.
  • Turn the cake out onto a serving platter and spoon the glaze over the top.

PINK LEMONADE CAKE



Pink Lemonade Cake image

I often made this cake for my daughter Susan's birthday in July. It is a perfect party cake for a summer birthday and also very refreshing.

Provided by granny franny 2

Categories     Dessert

Time P1DT16h

Yield 8-10 serving(s)

Number Of Ingredients 6

1 ready-baked angel food cake
1 quart vanilla ice cream
1 (6 ounce) can frozen pink lemonade concentrate, thawed
5 -6 drops red food coloring
4 tablespoons sugar
2 cups whipping cream

Steps:

  • Cut cake in half crosswise.
  • Mix ice cream and 1/3 cup lemonade concentrate and food coloring to desired pinkness. Spread on bottom layer of cake. Place top of cake on and freeze 2-3 hours.
  • Whip cream and sugar and remaining pink lemonade concentrate until stiff. Sometimes I have also added some pinkness here.
  • Remove cake from freezer and frost with the whipped cream mixture.
  • Return to freezer.
  • This can be done a day ot two ahead of time.

Nutrition Facts : Calories 604.6, Fat 30.2, SaturatedFat 18.6, Cholesterol 113.2, Sodium 460.3, Carbohydrate 78.8, Fiber 0.7, Sugar 44.4, Protein 8.3

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