This moist and tender pound cake has the joy of a summer drink with a tangy lemonade flavor!
2 cups (4 sticks) unsalted butter, room temperature
3 1/4 cups granulated sugar
1 tablespoon vanilla extract
2 tablespoons lemon extract
1 teaspoon baking powder
1 teaspoon salt
8 large eggs, room temperature
4 cups cake flour or White Lily All Purpose Flour
1 cup thawed frozen pink lemonade concentrate, room temperature
Pink food coloring
Preheat oven to 300°F. Prepare Old Country Kitchenware square tube pan by fitting a parchment paper square between the two pieces and brushing with pan coat. Beat butter and sugar in the bowl of a stand mixer until pale, light and fluffy (about 6 minutes at medium speed). Add extracts, salt, baking powder, and 1/2 cup flour, beat until combined. Add 1 egg and beat until fully incorporated. Repeat with each egg, beating well after each addition. Add half the rest of the flour, beating until it just disappears. Slowly drizzle in half the lemonade concentrate with the mixer running on low. Beat in the remaining flour, then drizzle in the remaining lemonade concentrate. Beat in pink food coloring until you reach desired color. Scrape the bottom and sides of the bowl and beat for another 15 seconds. Pour batter into prepared tube pan and gently shake to settle the batter. Place on middle rack of oven with a baking sheet on the rack below it to catch any drips. Bake 2 1/4 to 2 1/2 hours or until a skewer inserted into the cake comes out clean. Let the cake cool until the pan is cool enough to handle. To unmold, place it over a metal can and push down to remove the outer piece. Once the tube is cool enough to touch for 4 seconds, lift or turn the cake out onto a wire rack to cool completely.
Pink Lemonade Icing
3 cups powdered sugar
1 teaspoon vanilla extract
1 teaspoon lemon extract
1/3 cup thawed pink lemonade concentrate, plus a little more
Beat sugar, extract and 1/3 cup lemonade concentrate with an electric mixer. Add more liquid a spoonful at a time until you reach the desired consistency. If a thicker icing is desired, add more powdered sugar. If a thinner icing is desired, add more liquid, one spoonful at a time. Slowly pour over cooled cake.
2 comments
@Patricia I’m glad to hear that! I find that happens a lot with lemon cakes – the lemon flavor comes through in the glaze stronger than in the cake itself. You could do 2 tbsp lemon extract (I’m going to update the recipe to include that!) and possibly add 1/4 cup lemon juice. The added lemon juice could cause the cake to stick to the pan. You could also make a double concentrated batch of pink lemonade (using half the amount of water required), poke holes in the hot cake and pour into the holes.
Hi. I baked this cake two days ago. Cake turned out awesome. The only issue I had was I just didn’t get that pink lemonade flavor to shine throughout the cake itself but glaze was everything. I’m gonna twerk it the next time. Any ideas?